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

Overview -

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.  Read more...

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More About David Tanis Market Cooking by David Tanis

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.

  • ISBN-13: 9781579656287
  • ISBN-10: 1579656285
  • Publisher: Artisan Publishers
  • Publish Date: October 2017
  • Page Count: 480
  • Dimensions: 10 x 7.7 x 1.8 inches
  • Shipping Weight: 3.5 pounds

Related Categories

Books > Cooking > Seasonal
Books > Cooking > Specific Ingredients - General
Books > Cooking > Courses & Dishes - General

BookPage Reviews

Cooking: A feast of tradition

A big American cookbook is not a novelty—there have been quite a few over the years. But Gabrielle Langholtz’s America: The Cookbook is the most exuberant celebration yet of our culinary melting pot. Though American cuisine has taken giant steps, with legions of luminary chefs opening world-class restaurants all over the country, it’s our regional dishes that remain the real heart of our wonderfully diverse, multicultural nation. Honoring that heritage, Langholtz includes 800 recipes, each typical of a state or region. Dishes range from Pickled Northern Pike and Puerto Rican Salt Cod Salad to Vichyssoise and Beer Cheese Soup. Venison Stew with Wild Rice and Seafood Gumbo are delectable main courses, while Boston Cream Pie and Tennessee Jam Cake round out a meal. Every turn of the page delivers a new delight or an old friend, transforming Langholtz’s cookbook into an amble through the abundance of the splendid, sprawling American table. Fifty essays and accompanying recipes from some of America’s foremost food experts and chefs are an added bonus, offering personal insights into the gustatory glories of home.

There’s a new word in the contemporary food lexicon—Ottolenghify: (verb) to prepare food with love, fresh ingredients, a bit of flair and attention to detail, just like star chef Yotam Ottolenghi. His new book, Sweet, written in collaboration with Helen Goh, Ottolenghi’s exceptionally talented pastry chef, is an effusive, sumptuous ode to sugary pleasures that have all been Ottolenghified and tirelessly tweaked and tested to absolute perfection. There are over 120 recipes, complete with luscious photos, for festive and “happy- making” cookies, simple and showstopping cakes, tarts and pies for weekend lunches and more treats that range from epic to easy and boozy to zesty. You’ll want to make every single one.

The title of David Tanis’ latest cookbook is David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient, but to me, it’s Tanis himself who is always a revelation. His elegant, understated simplicity is unforced; he simply celebrates his favorite foods, the local and seasonal ingredients that go into them and the joy in marketing for them. “Market cooking,” his translation of la cuisine du marché, means going to the market, seeing what looks most wonderful, then deciding on what your menu will be. The over 200 confidence-building recipes Tanis has collected here, many of them vegetable based, will give you inventive ideas for preparing the market marvels you find. Whether you go straight for his pungent, soul-satisfying Provençal Garlic Soup, fabulous Fennel al Forno, slow-simmered Moroccan Lamb Tagine or Japanese Eggplant with Miso, you’ll be cooking with a thoughtful, thorough, intelligent master. Tanis is a wise chef for all seasons.


This article was originally published in the October 2017 issue of BookPage. Download the entire issue for the Kindle or Nook.

BAM Customer Reviews