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Chef David Tanis, regularly featured writer for the Food section in The New York Times, author of several cookbooks, including the award-winning A Platter of Figs and veteran of Alice Waters’ Chez Panisse, will be co-operating on a single-spice menu with Jill Norman, author of Herbs & Spices and literary trustee of the Elizabeth David Estate.  Recipes and demos are supplied so that Symposiasts can follow the menu, and Jill will supply the text to match Chef David’s featured spices.

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