One good dish / David Tanis ; photographs by Gentl & Hyers.

Title :

One good dish

Author:

Format:

Books

Summary:

Offers one hundred recipes for simple, casual meals appropriate for any time of the day, including breaded eggplant cutlets, scallion kimchee, and peppery duck steaks with parsley salad.

Language:

English

ISBN - ISSN:

9781579654672

1579654673

Physical Description:

256 pages : illustrations ; 24 cm

General Note:

Includes index.

Contents:

Bread makes the meal : a loaf's longevity -- My kind of snack : nibbles for any time of day -- A dab of this and that : superior homemade condiments -- Eating with a spoon : pleasure in a bowl -- Vegetables to savor : steaming, braising, and wilting -- Strike while the iron is hot : scorched, seared, and griddled -- A little something sweet : pleasure in small bites -- A few remarkable drinks : an eclectic collection.

Subject:

One-dish meals.

Cookbooks.

First Title value, for Searching:

One good dish / David Tanis ; photographs by Gentl & Hyers.

Holds: Copies:

Available:*

Library	Audience	Home Location	Material Type	Shelf Number	Status
Searching... Central	Adult	Non-fiction	Book	641.82 T164	Searching... Unknown
Searching... Looscan	Adult	Non-fiction	Book	641.82 T164	Searching... Unknown
Searching... Young	Adult	Non-fiction	Book	641.82 T164	Searching... Unknown

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Summary

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.

Author Notes

David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including A Platter of Figs and Other Recipes , which was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.) and Heart of the Artichoke , which was nominated for a James Beard Award. He spent many years as chef with Alice Waters at Chez Panisse restaurant in Berkeley, California; he ran the kitchen of the highly praised Café Escalera in Santa Fe, New Mexico; and he operated a successful private supper club in his 17th-century walk-up in Paris. He has written for a number of publications, including the Wall Street Journal , the Guardian/Observer (U.K.), Cooking Light , Bon Appétit , Fine Cooking, and Saveur . Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the New York Times for nearly six years.

Reviews (2)

Publisher's Weekly Review

Tanis (A Platter of Figs) turns his focus to an eclectic array of simple, casual meals that satisfy and are appropriate to be eaten at any time of day. Tanis's whimsy runs from bread, snacks, and condiments to vegetables, griddled foods, desserts, and more. Waffle-iron grilled cheese, gorgonzola and walnut crostini; and ham and gruyere bread pudding are highlights among the rustic offering of bread entries. Snack options are diverse and wholly appetizing, including smaller nibbles such as quail eggs with flavored salt and cucumber spears with dill, along with more substantial dishes such as potato salad with peppers and olives, polenta "pizza" with crumbled sage, and cold chicken with spicy scallion oil. His chapter titled "Eating with a Spoon" centers on pleasures in a bowl and contains a full-bodied, save-your-life garlic soup, rice porridge with salted egg, yellow risotto with saffron and lemon, and clams in the shell with fennel and parsley. Recipes based on vegetables are robust and inventively appealing, including long-cooked kale, which incorporates Spanish chorizo and red pepper flakes; well-charred endives with anchovy butter; and braised lettuce, sweet peas, and ham. Accompanied by numerous full-color photographs, the recipes in this collection are suitable for solo dining or entertaining guests and are certain to please. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

Departing from the seasonal menus that characterized his previous titles, chef and New York Times columnist Tanis (A Platter of Figs and Other Recipes) -presents small dishes, snacks, condiments, and drinks meant to be consumed when desire strikes. He introduces each recipe with a brief reflection, and it's his elegant prose that makes a few almost-too-simple offerings (e.g., real garlic toast, watered-down wine) sound sublime. Stunning photographs accompany full-flavored dishes such as Vietnamese vegetable baguette, save-your-life garlic soup, and ginger spice wafers. VERDICT Minimalistic recipes in nonprescriptive categories will please grazers and foodies who generally have high-quality ingredients (e.g., crusty bread, cold-pressed olive oil) on hand. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.