David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient

(Hardback)

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Description

This book is about seeking out the best ingredient and exploring the best ways of cooking it, pulling from all the worlds great cuisines. So whether its Louisiana Dirty Rice, Persian Jewel Rice, Chinese Sticky Rice, Arroz Valenciana, or Italian Risotto, you learn the qualities of each ingredient (the long and the short of it!) and the best methods and recipes for showcasing what makes it special. Surprises abound in this vast recipe collection (over 60 percent of which are vegetarian or vegetable-based), such as Taniss unexpected happy nod to the value of leftovers: he offers scores of suggestions to morph them into dishes every bit as delicious as the meal in which they originally appeared.

Reviews

Our food editors recommend David Tanis Market Cooking as a new kitchen essential.
Martha Stewart Living

Tanis has long been one of the best voices on modern American cooking, a gifted chef25 years at Chez Panisseand equally gifted writer. His new book is a lovely one, with 200 recipes embedded in almost 500 pages, all geared toward todays vegetable-driven cuisine. . . . Taniss food is deeply flavorful, honest, creative and always, always fun to cook.
Los Angeles Times

A crash course on how to seek out the best, fresh, and simple ingredients, and what to do with them once you have them.
Foodandwine.com

Deciding what to cook based on what looks good at the market only works if you have a roster of simple, accessible recipes for each ingredient at your fingertips. Luckily, thats exactly what the new book from [David Tanis] delivers here.
Epicurious

An inspired collection of ideas that serves as a teaching manual of sorts, with traditionally written recipes, ingredients and steps spelled out, and a more informal description in narrative form of how to prep a dish.
Minneapolis Star Tribune

Tanis invites us to learn deeply about each ingredient and to discover cooking methods and recipes that showcase what makes them special. . . . With wisdom and generosity, Tanis eases us in the direction of more intuitive, more spontaneous cooking. The point of it all is this: Delicious neednt be complicated. And thats something that every cookfrom beginner to procan appreciate.
Fine Cooking

A gentle, approachable guide to getting the most out of your [market] haul. . . . [Taniss] calm, Jedi-like assurance guides you into making a perfect Tuscan pork roast, Oaxaca-style garlic soup, or a quick harissa recipe that youll soon know by heart. Theres a reason that young-gun chefs like Ignacio Mattos, who cooked with Tanis at Chez Panisse, revere him: Hes got The Knowledge.
BonAppetit.com

In [Taniss] largest and most comprehensive cookbook to date, his words read as patient, funny, and understandingthe ideal companion on your seasonally focused culinary journey. . . . At a time when famous chef-driven cookbooks are becoming more and more like aspirational coffee table booksbeautiful but full of eight-hour, six-component recipes youll probably never work throughits a delight to return to straightforward simplicity and accessibility. . . . In our restaurant-obsessed era, mixed in with Blue Apron conveniences, David Tanis Market Cooking makes a compelling case for staying home and cooking from scratch.
East Bay Express

Over 200 confidence-building recipes. . . . Tanis is a wise chef for all seasons.
BookPage

These beautifully simple preparations allow market-fresh vegetables and herbs to shine. . . . An inviting entry to the fundamentals of market cooking.
Library Journal

Recipes are simple but deliver. Tanis is an excellent recipe writer as well.
The Telegraph (UK)

I could happily eat Davids food every day. I love its beauty, simplicity, and integrity, and theres always an element of surprise. Market Cooking is his best book yet.
Alice Waters, owner, Chez Panisse, and founder, the Edible Schoolyard Project

There is a refreshing clarity to David Taniss food. Who needs fireworks when your ingredients are market-fresh, the recipes are reassuringly straightforward, and the author is the most brilliant cook
Yotam Ottolenghi, author of Plenty and Jerusalem

David Tanis always makes me want to cookright now. This is a gorgeous and essential book.
Deborah Madison, author of In My Kitchen and Vegetable Cooking Forever

I do not know how he does it, but David Tanis has produced another cant-do-without booka classic.
Madhur Jaffrey, author of Vegetarian India

Davids cooking is succulent, fresh, and full of joy.
Francis Mallmann author of Mallmann on Fire

In Market Cooking, David Tanis shares the genius of his nuanced, simple yet sophisticated dishes. His book is a must-read for home cooks and professional chefs alike.
Travis Lett, author of Gjelina

A gem of a bookDavids food is the perfect balance of wise traditions and contemporary whimsy.
Gabriela Cmara, chef, Cala and Contramar

I cant explain it! He makes magic with simple ingredients and with such ease. Tanis is a wizard!
Ignacio Mattos, chef/co-owner, Estela

What joy . . . I love the purity and simplicity of Davids food and his evocative prose.
Darina Allen, founder, Ballymaloe Cookery School, and author ofGrow, Cook, Nourish

Author Bio

David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including A Platter of Figs and Other Recipes, which was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.) and Heart of the Artichoke, which was nominated for a James Beard Award. Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the New York Times for nearly six years.