One Good Dish

(Hardback)

Publishing Details

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Description

Named a Best Cookbook of the Year by NPR, Entertainment Weekly, the Washington Post, Publishers Weekly, and more

In hisfirst non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, including nourishing dishes made from ingredients found in every pantry.Individually or in combination, they make perfect little meals that are elemental and accessible, yet totally surprisingand theres something to learn on every page. Among the chapter titles theres Bread Makes a Meal, which includes such alluring recipes as a ham and Gruyre bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and Davids 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 grandmotherstyle 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.

Reviews

Top 10 Cookbooks of the Year, Washington Post

Top 10 Cookbooks of the Year, Entertainment Weekly

Best Books of 2013, NPR

Best of the Year in Cookbooks, Amazon

Top 10 Cookbooks for Fall 2013, Publishers Weekly

Trust David Tanis to keep it real.. . . The oeuvre [of One Good Dish] is modern and American, unfussy and charming. Washington Post

Simple, casual meals that satisfy. . . . Robust and inventively appealing. Publishers Weekly, starred review

This is the book that I will pick up when Im hungry but not quite sure for what, for these dishes are inspiring yet can be made without a lot of fuss. . . . Who would enjoy this bookPeople who enjoy simple, delicious, no-fuss cooking and who appreciate well-written recipes. TheKitchn

Fresh, with a focus on flavor. Charleston Post Courier

Elegant but uncomplicated recipes. Charlotte Observer

One Good Dish focuses on simplicity and vibrant flavor by introducing just a few inspired twists to turn relatively simple dishes into dazzlers. New York Daily News

This eclectic mix from aNew York Timeswriter comprises mainly one-dish recipes for, he writes the way I cook and eat day-to-day. Stale bread becomes spaghetti with bread crumbs and pepper. Warm French lentil salad can feed a crowd on a cool day. Tanis also includes desserts (espresso-hazelnut bark, tangerine granita) with pleasingly short ingredient lists. People

Global comfort food. RealSimple.com

A book to browse when youre in need of new inspiration and want some insight from a wise, seasoned and opinionated cook. FoodandWine.com

Author Bio

David Tanishas worked as a professional chef for over three decades, and is the author of severalacclaimed cookbooks, includingA Platter of Figs and Other Recipes, which was chosen as one of the 50 best cookbooksever by the Guardian/Observer (U.K.) and Heart of the Artichoke, which was nominated for a James Beard Award. He spent many years as chef with Alice Waters at Chez Panisse restaurant in Berkeley, California; he ran the kitchen of thehighly praised Caf Escalera in Santa Fe, New Mexico; and he operated a successfulprivate supper club inhis 17th-centurywalk-upin Paris. He has written for a number ofpublications, including the Wall Street Journal, the Guardian/Observer (U.K.), Cooking Light,Bon Apptit, Fine Cooking, and Saveur. 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.