David Tanis Market Cooking by David Tanis is…
Well, frankly, it is humbling.
Have you ever read something (or seen someone doing something, etc) and you think to yourself: THIS PERSON IS THE REAL DEAL.
David Tanis is the real deal.
Of course, Mr. Tanis cooked with Alice Waters in Berkeley at Chez Panisse for many years. He’s written fourcookbooks and has been published in Wall Street Journal, the Guardian/Observer (U.K.), Cooking Light, Bon Appétit, Fine Cooking, and Saveur. He’s currently writing a column for the New York Times. And here I am, a nobody from Kansas, proclaiming him to be a master when y’all probably knew it all along. Forgive me my humble arrogance.
Let’s cut to the chase. This is a fantastic cookbook. It is nicely organized by ingredient (Leeks, onions, asparagus, peas, etc.) I received an advance reading copy from NetGalley in exchange for an unbiased opinion. I’m planning to buy a hard copy to keep on hand as a reference.
Again, my ‘To Make’ list is deceptively small. I cherry picked what I think will be my favorites just to keep from shouting that I was going to make ALL THE THINGS.
- Pan con Tomate
- Roast Chicken with Whole Garlic Heads
- Oaxaca-Style Garlic Soup
- Garlic Tomato Soup
- Onion and Bacon Tart
- Venetian Onions
- Spicy Buttermilk Onion Rings
- Red Onion Soup with Cheese Toasts
- Butcher Steak with Shallot Pan Sauce
- Golden Scallion Crepes
- Romaine Leaves with Lemon and Parmesan
- Lebanese Tabbouleh
- French Chicken Tarragon
- Sweet Corn with Green Chile Butter
- Improved Creamed Corn
- Corn Soup with Indian Spices
- Wilted Kale with Pecorino
- Butter Bean Gratin
- White Bean Crostini with Rosemary
- Biblical Brown Lentils
- Red Lentil Dal
- Cowboy Beans with Bacon
- Baked Sweet Peppers with Feta and Bread Crumbs
- North African Carrot Salad with Preserved Lemons
- Celery Root My Way
- Seared Cauliflower with Anchovy, Lemon, and Capers
- Bucatini with Homemade Fennel Sausage
- Homemade Crème Fraîche
- Spicy Peanut Noodles
- Rustic Apple Tart