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.