David Tanis market cooking : recipes and revelations ingredient by ingredient

David Tanis market cooking Recipes and revelations ingredient by ingredient

David Tanis

Book - 2017

A masterwork of recipes, technique, approach, and philosophy, David Tanis Market Cooking is inspiring and essential. This is how to become a more intuitive cook. This is how to be more discerning at the market and in the kitchen. This is how to make one perfectly delicious dish after another, guided by the core beliefs that have shaped David Tanis's incomparable career: Food doesn't have to be fussy to be satisfying. Vegetables should be central to a meal. Working with food is not a chore, but a joy.

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641.5/Tanis
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Location Call Number   Status
2nd Floor 641.5/Tanis Due Feb 26, 2025
Subjects
Cooking.
Farm produce.
Cooking (Vegetables)
Seasonal cooking.
Cookbooks.
Recipes.
Genres
Cookbooks
Recipes
Published
New York, NY : Artisan, a division of Workman Publishing Company, Inc [2017]
Language
English
Main Author
David Tanis (author)
Other Authors
Evan Sung (photographer)
Item Description
Includes index.
Physical Description
478 pages : color illustrations ; 26 cm
ISBN
9781579656287
Contents unavailable.
Review by Library Journal Review

With this elegant collection of vegetable-based dishes, chef and New York Times columnist Tanis (One Good Dish) makes the task of meal planning a little easier. In sections organized by main ingredient (e.g., "shallots," "lettuce & leaves," "winter squash"), he shares a multitude of recipes such as perfectly steamed asparagus, stewed zucchini pasta with ricotta and basil, and kimchi soup with pork belly. These beautifully simple preparations allow market-fresh vegetables and herbs to shine. The book concludes with pantry essentials, such as homemade broths and yogurt as well as a handful of desserts. -VERDICT An inviting entry to the fundamentals of market cooking. Tanis's reverence for home cooking will engage readers who reliably reach for titles by Deborah Madison, Cal Peternell, and the Canal House. Highly recommended. [See "Editors' Fall Picks," LJ 9/1/17, p. 33.-Ed.] © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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