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.
