By David Tanis.

At the time of writing A Platter of Figs and Other Recipes, chef David Tanis was spending half the year as head chef at Chez Panisse in Berkeley, California, and the remaining months hosting a super club from his 17th-century apartment in Paris with nothing more than an old stove and handful of well-used implements in an impossibly small kitchen.

Tanis is not about rare ingredients and complicated technique, but rather about cultivating a simple meal, lively table, and warm kitchen. The book is written with 24 seasonal menus, as opposed to one-off recipes, to re-create again and again.