Named a Best Cookbook of the Year by NPR, Entertainment Weekly, the
Washington Post, Publishers Weekly, and more
In his first 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 surprising--and there's something
to learn on every page. Among the chapter titles there's "Bread Makes a
Meal," which includes such alluring recipes as a ham and Gruyère bread
pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and
David's 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 grandmother-style
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.
