The restaurant cookbook of Chez Panisse in Berkeley, California emphasizes use of fresh seasonal ingredients in its variations of pasta and pizza recipes, which are more in Provencal style than Italian. (Owner Alice Waters is generally credited with inventing California pizza at Chez Panisse.) Extensive pasta recipes are provided by season - spring, summer, fall, winter - to reflect the kinds of seasonal ingredients found in a garden. One basic pizza dough recipe is used for the 35 pizza recipes with variations of ingredients and the one calzone recipe, which is a menu feature at Chez Panisse. Excellent sections of garden notes and ingredients glossary are also provided. (Format: 7 1/2"x9" paperback)(ISBN 0679755365)
The restaurant cookbook of 