David Tanis Market Cooking: Recipes an..., Tanis, David

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Artikelzustand
Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
ISBN
1579656285
EAN
9781579656287
Date of Publication
20171003
Publication Name
N/A
Type
Hardback
Release Title
David Tanis Market Cooking: Recipes and Revelations, Ingredien...
Artist
Tanis, David
Brand
N/A
Colour
N/A
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Artisan
ISBN-10
1579656285
ISBN-13
9781579656287
eBay Product ID (ePID)
235061273

Product Key Features

Book Title
David Tanis Market Cooking : Recipes and Revelations, Ingredient by Ingredient
Number of Pages
480 Pages
Language
English
Topic
Industries / Agribusiness, General, Seasonal, Courses & Dishes / General, Specific Ingredients / General
Publication Year
2017
Illustrator
Yes
Genre
Cooking, Business & Economics
Author
David Tanis
Format
Hardcover

Dimensions

Item Height
1.8 in
Item Weight
57.1 Oz
Item Length
10.1 in
Item Width
7.7 in

Additional Product Features

Intended Audience
Trade
LCCN
2017-000348
Dewey Edition
23
Reviews
"I could happily eat David's food every day. I love its  beauty, simplicity, and integrity, and there's 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 Tanis's 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 cook--right 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 can't-do-without book--a classic." --Madhur Jaffrey, author of Vegetarian India   "David's 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 book--David's food is the perfect balance of wise traditions and contemporary whimsy." --Gabriela Cmara , chef, Cala and Contramar   "I can't 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 David's food and his evocative prose." --Darina Allen, founder, Ballymaloe Cookery School, and author of  Grow, Cook, Nourish    
Dewey Decimal
641.5
Synopsis
David Tanis's biggest and most ambitious book yet: a true teaching book, organized ingredient by ingredient, with 200 recipes, variations, and text that illustrates ways to improvise on basic themes., Named a Best Cookbook to Give and Get by Food & Wine , Martha Stewart Living , the Boston Globe , the Chicago Tribune , the Houston Chronicle , the Minneapolis Star Tribune , and Eater David Tanis Market Cooking is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special--pulling from all the world's great cuisines. Sections on universal ingredients--such as alliums (garlic, onion, shallots, leeks, etc.)--offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to China, with wonderful results. A masterwork of recipes, approach, technique, and philosophy, David Tanis Market Cooking is as inspiring as it is essential. This is how to become a more intuitive and spontaneous cook. This is how to be more discerning in the market and freer in the kitchen. This is how to transform the freshest ingredients into 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. Seasonal vegetables should be central to a meal. Working with food is a joy, not a chore.
LC Classification Number
TX714.T34 2017

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