NEW! Google Custom Search

Loading

A Platter of Figs and Other Recipes

Lee's picture

Anyone have it?  Is it worth ordering?

Florida2's picture

(post #62974, reply #1 of 31)

I've had my eye on this book for a while. Someone in another thread said she liked it. The reviewers like it too!

dorcast's picture

(post #62974, reply #2 of 31)

I ordered it this week, as I think Heather did too.
Sally - we were looking for you....

I'll report back. In another thread Gleny's mentioned liking it.

SallyBR1's picture

(post #62974, reply #3 of 31)

No. No one has it. No, it is definitely not worth even discussing it.

Next question?

:-)

Two weeks of make-up: $22,000


Two weeks of hairstyling: $12,000


Two months of clothing: $150,000


Being a Republican VP who helps a Democrat win the election: PRICELESS


shoechick's picture

(post #62974, reply #4 of 31)

Funny you should mention it.  I strongly hinted to DH that he might want to put it on my Christmas list :)

The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Glenys's picture

(post #62974, reply #14 of 31)

David Tannis is at Books to Cooks tomorrow afternoon, Sunday that is.

Lee's picture

(post #62974, reply #5 of 31)

Too bad I ordered it, along with the companion book to Mario's travels in Spain, before I saw your post.   I won't say another word.  ;o)

Heather's picture

(post #62974, reply #6 of 31)

If one just happens to find its way to my mailbox next week, I'll be sure to keep it really, really quiet.

I'm sure it isn't very good, that reviewer in the NYTimes doesn't know what she is talking about when she says, 'The most alluring and useful book of them all may be “A Platter of Figs and Other Recipes” (Artisan, $35) by David Tanis.'

Lee's picture

(post #62974, reply #9 of 31)

The NYT review is what did it for me.  I should know better than to read those darn things. 

Heather's picture

(post #62974, reply #10 of 31)

I sure don't need a new cookbook but I have no will power.

Lee's picture

(post #62974, reply #12 of 31)

LOL, you mean you have no won't power.  Me either. 

bjb0777's picture

(post #62974, reply #7 of 31)

We owe it to ourselves as my dear departed mother used to say!!

Lee's picture

(post #62974, reply #8 of 31)

Bless your mother.  I like her style!

Tuck's picture

(post #62974, reply #11 of 31)

Glenys has been cooking from this book. Her response at 42207.1 in the New York Times discussion - (I've no idea why it didn't link properly. Here's her comment.

I've been reading and cooking from A Platter of Figs and it's relaxing and enjoyable. It's also probably one of the few books I've cooked from that I didn't have to up the flavour package to get a properly seasoned dish.

Edited - can't type


Edited 10/26/2008 12:51 am ET by tuck

Lee's picture

(post #62974, reply #13 of 31)

Thanks for posting her comments.  I don't know how I missed it.

Tuck's picture

(post #62974, reply #15 of 31)

You're welcome!

Heather's picture

(post #62974, reply #16 of 31)

My copy arrived today and I have a long list of things I want to try. Not only that but I think it is going to be a good read too.
There are 24 seasonal menus--can't wait to start on Fall!

SallyBR1's picture

(post #62974, reply #17 of 31)

I am not listening. Not listening.

Heather's picture

(post #62974, reply #18 of 31)

Repeat loudly, "LA LA LA LA LA LA."

Lee's picture

(post #62974, reply #19 of 31)

I was notified that my copy has been shipped, but it hasn't yet arrived.  I'm looking forward to it.  I really like having dishes categorized by season. 

Heather's picture

(post #62974, reply #20 of 31)

My first cooking foray into the book was the Harira Soup and Berber Pizza. The soup is delicious. I would presoak the favas though, I had a few that didn't soften during the cooking time.
The pizza is a fun idea--two rounds of dough rolled together with a spicy onion filling. The dough has less water and more oil in it than my standard recipe and I found it more "bready" than I like for pizza. But if I described this as onion flatbread instead of pizza it was very nice.

PS Both recipes call for "powdered hot red chile." All I had was cayenne and I couldn't imagine 2 teaspoons of that in the soup. I started with 1/2 teaspoon thinking I could add more if needed but it wasn't necessary. There was a nice level of heat for us.


Edited 11/15/2008 11:40 am by Heather

SallyBR1's picture

(post #62974, reply #21 of 31)

I am more than happy to inform, that thanks to a kind offer by Heather, our very own Heather, I am now the proud owner of the book "A Platter of Figs and Other Recipes"

I can tell everyone that you do need it.

so, go get it.

Lee's picture

(post #62974, reply #22 of 31)

They're both on the "must try" list.  I thought I'd make the chicken tagine with chickpeas tomorrow, but I forgot that we have a commitment for dinner and a concert with a group of friends.  Maybe next week.

Heather's picture

(post #62974, reply #23 of 31)

I'm planning to do that soon too, I have some very nice heirloom squashes to use.

Florida2's picture

(post #62974, reply #24 of 31)

Man, this is just so unfair! I've been eyeing this book and holding back until the holidays when I can drop hints. Wahhhhhhh.

Heather's picture

(post #62974, reply #25 of 31)

Patience, patience. Your family will thank you.
My DH is a master at buying everything his heart desires in the month before Christmas--it's infuriating.

Florida2's picture

(post #62974, reply #26 of 31)

I just got back from the book store. I sat and read the book for about 10 minutes. It's a lovely book, as much a philosophy of cooking as cooking itself. Its the type of book that, I think if I read it, I'd be able to cook more from the heart rather than be so recipe bound. And, after the ten minutes of reading, I'm more confident about serving simple buy delicious food, like a nice plate of fresh fruit with little fuss on it.

Heather's picture

(post #62974, reply #27 of 31)

It's a good read.

SallyBR1's picture

(post #62974, reply #28 of 31)

I am still holding my breath for the remote control - I swear, if he gets one I'll be miserable

still more than a month to go - but, he is pretty busy with the renovation of our bedroom and other things around the house (OUR BEDROOM WILL BE READY BEFORE FRIDAY!!!!!!!!!! I am moving the clothes to the closet today!!!!!!!!!!! YEAAAAAAAH!!!!!!!!!!!!!!!!!!!!)

Marie Louise's picture

(post #62974, reply #29 of 31)

I bought it a while back. It's a nice read-lots of good ideas. FYI, the recipes are all meant for entertaining, and serve 10.

I got mine at the Good Cook during one of their sales; I think it was $12.

Lee's picture

(post #62974, reply #30 of 31)

I bought it a couple of weeks ago and am ready to start cooking from it.  It's a very interesting book with lots of great sounding dishes.  Scaling down recipes for 10 to dishes for 2 will be interesting.  I bought it from Jessica's and wish I had waited.  The Good Cook has a buy one get one free sale going on now.  I ordered Ina's new one and got Osteria, by Chicago chef Rick Tramonto (Tru), free.  Can't beat that.