David Tanis

<DIV><P>David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including <I>A Platter of Figs and Other Recipes</I>, which was chosen as one of the 50 best cookbooks ever by the <I>Guardian/Observer</I> (U.K.) and <I>Heart of the Artichoke</I>, which was nominated for a James Beard Award. He spent many years as chef with Alice Waters at Chez Panisse restaurant in Berkeley, California; he ran the kitchen of the highly praised Café Escalera in Santa Fe, New Mexico; and he operated a successful private supper club in his 17th-century walk-up in Paris. He has written for a number of publications, including the <I>Wall Street Journal</I>, the <I>Guardian/Observer</I> (U.K.), <I>Cooking Light</I>, <I>Bon Appétit</I>, <I>Fine Cooking,</I> and <I>Saveur</I>. Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the <I>New York Times</I> for nearly six years.<BR />  </P></DIV>