Author: David Tanis

David Tanis approaches cooking as a seasonal, generous practice shaped by good ingredients and meals shared around a table. He spent many years cooking at Chez Panisse and also hosted small dinners in Paris, experiences that inform the intimate scale of A Platter of Figs and Other Recipes. Artisan published the cookbook in 2008, including an Alice Waters foreword. Rather than organizing it as an encyclopedic reference, Tanis presents twenty-four menus arranged by season, moving from spring produce through winter comfort food. His instructions favor direct techniques and flexible judgment, while the menu format keeps attention on how dishes work together. That combination of professional experience and unfussy home cooking places the book within Tanis's broader advocacy for market-led meals that feel thoughtful without becoming theatrical.