Simple cooking is good cooking

"Do you really need a recipe for a platter of figs? No. Is that the point? Yes."

Thus begins the new cookbook, A Platter of Figs, by author and Chez Panisse chef David Tanis. Although this is primarily a cookbook, it is also a kind of manifesto about the joys of eating and the benefits of simple cooking based on ingredients used only at their peak. To highlight this, the book is organized into four sections corresponding to the seasons and each starts with six sample menus to help readers get the most out of their ingredients and their cooking. Each suggested menu begins with a brief essay about its inspiration and the thoughts behind pairing certain ingredients or a particular method of preparation, which really helps the reader visualize the menus and dishes before they even start chopping. And, although most of the recipes are based in European cooking traditions (and somewhat heavy on the meat), some do touch on North American and African cuisines, making the book a little more flexible for vegetarians.

I like a cookbook with lots of illustrations, and the lush color photographs throughout this book do not disappoint. At least half of the recipes are accompanied by a full page photograph that really brings the food to life.  Even if you don't end up actually cooking anything, it's still a fun book to look through and is certain to inspire even the most reluctant of cooks. Lucky for us, there are still some fresh figs to be had in the markets, but hurry up, because they won't be here for long!