Login

If You Love To Eat, You Can Learn To Cook

Books: ‘Salt Fat Acid Heat’

If you ate in the downstairs dining room at Chez Panisse on a recent Saturday, you would have been served seared sea scallops with wild fennel, prosciutto and preserved lemon; morel mushroom ravioli in broth with sweet peas and sage; Elliot Ranch lamb roasted in the fireplace with artichokes and potatoes; spinach with béarnaise sauce; and for dessert, a strawberry and rhubarb tartlet. 

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.