Waters, Alice

In his three decades behind the stove, David Tanis has overseen kitchens in Santa Fe and Paris and throughout the San Francisco Bay area, mostly notable at Chez Panisse in Berkeley, California, where he was a chef for nearly 20 years. His writing has appeared in "The" "Wall Street Journal" and "Fine Cooking "magazine and he currently writes the weekly City Kitchen column for "The New York Times." Tanis's "A Platter of Figs and Other Recipes" was chosen as one of the 50 best cookbooks ever written by "The Guardian/Observer" (UK), and his "Heart of the Artichoke and Other Kitchen" "Journeys"" "w...