Tanis opens this cookbook with his own private food rituals, for those moments when you are on your own in the kitchen with no one else to satisfy. Then he follows with twenty menus (five per season) that serve four to six. And for special occasions when a much longer tables is required, there are four festive holiday menus. So in one book, three kinds of cooking: small, medium, and large.


“After cooking my way through A Platter of Figs, I found other cookbooks disconcerting, their long lists of ingredients often superfluous and distracting.”

The New York Times


“A book of great beauty and, much more rare, real wisdom about food, one that manages to instruct and delight in equal measures.”

author of Food Rules: An Eater’s Manual


“A distillation of timeless culinary wisdom and warm, wise invention—smart, funny, beautiful, practical and irresistible.”

author of The Zuni Café Cookbook