Cookbooks and chefs similar to A Platter of Figs / David Tanis?
I've never been to Chez Panisse, but I recently picked up A Platter of Figs at the library and feel like David Tanis is my soul mate. Our palates, methods of preparation, and interest in certain ingredients all seem very similar. What books or chefs would you recommend I pay attention to given that I'm loving this one?
I got Sunday Suppers at Lucques on the same trip but haven't cooked from it yet - I suspect I won't enjoy it as much because Goin's palate seems inclined to sweeter flavors and starchier textures, and her preparations can be a bit more involved. It seems a fine book though - I'm just mentioning that I have it as I imagine it will be a popular recommendation.
Anyways, I appreciate any recommendations in the direction of Tanis. I'm also curious to hear what chef, book, or style you feel is perfect for you, and why :) I'm fascinated by how flavors are perceived and preferred differently.
I would agree that the Chez Panisse cookbooks are an obvious place to go for you. You might also consider the Zuni Cafe Cookbook (note that the recipes are said to appear long and involved, but really they include lots of text because Rodgers is very detailed in her instructions and technique, which people who like the book value).
Both Zuni and Sunday Suppers were Cookbooks of the Month, and you can find lots of valuable info about them from perusing the related threads:
Sunday Suppers: http://chowhound.chow.com/topics/397079
Another COTM that comes to mind immediately is Ottolenghi: The Cookbook, also sort of Mediterranean flavors, seasonal cooking, with straightofward technique and interesting flavor combos. (The only caveat: it's a British cookbook without an American edition, so it's not possible to preview from your library and you must buy from the UK; it's avail. from many third-party vendors on Amazon and from Amazon UK. The COTM and earlier threads on Home Cooking give a good sense of it and include links to a bunch of the recipes.)