I've never been to Chez Panisse, but I recently picked up A Platter of Figs at the library and feel like David Tanis is my soul mate. Our palates, methods of preparation, and interest in certain ingredients all seem very similar. What books or chefs would you recommend I pay attention to given that I'm loving this one?
I got Sunday Suppers at Lucques on the same trip but haven't cooked from it yet - I suspect I won't enjoy it as much because Goin's palate seems inclined to sweeter flavors and starchier textures, and her preparations can be a bit more involved. It seems a fine book though - I'm just mentioning that I have it as I imagine it will be a popular recommendation.
Anyways, I appreciate any recommendations in the direction of Tanis. I'm also curious to hear what chef, book, or style you feel is perfect for you, and why :) I'm fascinated by how flavors are perceived and preferred differently.
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