Heart of the ArtichokeTanis’ own kitchen ritualsDavid calls himself a restaurant chef that prefers to cook at home. Chez Panisse allows him to bring the best of home cooking to the tables there in the six months a year he cooks at the restaurant. The rest of the year he, presumably, is cooking up the dishes in this book (all beautifully and simply photographed by Christopher Hirsheimer of Canal House Cooking).