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David Tanis

David Tanis Market Cooking

$40
David Tanis

David Tanis Market Cooking

$40

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.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.

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  • Dimensions

    10.1" L x 7.75 " W x 1.75" H, 480 pages.

  • Care

    Wipe clean with a soft cloth.

  • Orders & Returns

    This item can be returned for store credit within 30 days of purchase.

Details

The Author

David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including Heart of the Artichoke, which was nominated for a James Beard Award. He spent many years as a chef with Alice Waters at Chez Panisse 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 seventeenth-century walk-up in Paris. He is an advocate for simple home cooking, with a core belief that food needn't be fussy to be beautiful. An avid traveler, his first stop on any trip is at an outdoor market, finding inspiration in regional cuisines from hither and yon. He has written for a number of publications, including the Wall Street Journal, the Guardian/Observer, 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 seven years.