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One Good Dish

by

One Good Dish Cover

 

Synopses & Reviews

Publisher Comments:

In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. Individually or in combination, they make perfect little meals that are elemental and accessible, yettotally surprising--and there's something to learn on every page. Among the chapter titles there's "Bread Makes a Meal," which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David's version of egg-in-a-hole. A chapter called "My Kind of Snack" includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in "Vegetables to Envy" range from a South Indian dish of cabbage with black mustard seeds to French grandmother-style vegetables. "Strike While the Iron Is Hot" is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave.

Review:

"Tanis (A Platter of Figs) turns his focus to an eclectic array of simple, casual meals that satisfy and are appropriate to be eaten at any time of day. Tanis's whimsy runs from bread, snacks, and condiments to vegetables, griddled foods, desserts, and more. Waffle-iron grilled cheese, gorgonzola and walnut crostini; and ham and gruyere bread pudding are highlights among the rustic offering of bread entries. Snack options are diverse and wholly appetizing, including smaller nibbles such as quail eggs with flavored salt and cucumber spears with dill, along with more substantial dishes such as potato salad with peppers and olives, polenta 'pizza' with crumbled sage, and cold chicken with spicy scallion oil. His chapter titled 'Eating with a Spoon' centers on pleasures in a bowl and contains a full-bodied, save-your-life garlic soup, rice porridge with salted egg, yellow risotto with saffron and lemon, and clams in the shell with fennel and parsley. Recipes based on vegetables are robust and inventively appealing, including long-cooked kale, which incorporates Spanish chorizo and red pepper flakes; well-charred endives with anchovy butter; and braised lettuce, sweet peas, and ham. Accompanied by numerous full-color photographs, the recipes in this collection are suitable for solo dining or entertaining guests and are certain to please." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.

Synopsis:

From the kitchen of acclaimed chef David Tanis, an irresistible collection of home-cooked dishes

About the Author

In his three decades behind the stove, David Tanis has overseen kitchens in Santa Fe and Paris and throughout the San Francisco Bay area, mostly notable at Chez Panisse in Berkeley, California, where he was a chef for nearly 20 years. His writing has appeared in The Wall Street Journal and Fine Cooking magazine and he currently writes the weekly City Kitchen column for The New York Times. Tanis’s A Platter of Figs and Other Recipes was chosen as one of the 50 best cookbooks ever written by The Guardian/Observer (UK), and his Heart of the Artichoke and Other Kitchen Journeys was nominated for a James Beard Award. His newest book is One Good Dish.

Product Details

ISBN:
9781579654672
Author:
Tanis, David
Publisher:
Artisan Publishers
Subject:
Cooking and Food-General
Subject:
COOKING / Regional & Ethnic/American/California Style
Edition Description:
Hardback
Publication Date:
20131031
Binding:
HARDCOVER
Language:
English
Pages:
256
Dimensions:
9 x 7 in

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One Good Dish New Hardcover
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Product details 256 pages Artisan Publishers - English 9781579654672 Reviews:
"Publishers Weekly Review" by , "Tanis (A Platter of Figs) turns his focus to an eclectic array of simple, casual meals that satisfy and are appropriate to be eaten at any time of day. Tanis's whimsy runs from bread, snacks, and condiments to vegetables, griddled foods, desserts, and more. Waffle-iron grilled cheese, gorgonzola and walnut crostini; and ham and gruyere bread pudding are highlights among the rustic offering of bread entries. Snack options are diverse and wholly appetizing, including smaller nibbles such as quail eggs with flavored salt and cucumber spears with dill, along with more substantial dishes such as potato salad with peppers and olives, polenta 'pizza' with crumbled sage, and cold chicken with spicy scallion oil. His chapter titled 'Eating with a Spoon' centers on pleasures in a bowl and contains a full-bodied, save-your-life garlic soup, rice porridge with salted egg, yellow risotto with saffron and lemon, and clams in the shell with fennel and parsley. Recipes based on vegetables are robust and inventively appealing, including long-cooked kale, which incorporates Spanish chorizo and red pepper flakes; well-charred endives with anchovy butter; and braised lettuce, sweet peas, and ham. Accompanied by numerous full-color photographs, the recipes in this collection are suitable for solo dining or entertaining guests and are certain to please." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by , From the kitchen of acclaimed chef David Tanis, an irresistible collection of home-cooked dishes
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