By David Tanis
Artisan Books, $25.95
In his terrific new book, David Tanis, who was cohead chef at Chez Panisse for many years, proves that all it takes to make a meal magnificent is, well, one good dish. Whether you zero in on a dish that has four ingredients (Waffle-Iron Grilled Cheese) or 12 (Sizzling Shrimp in the Shell); one that takes a few minutes to make (Peppery Duck Steaks) or a few hours (Spanish Garbanzo Bean Stew), it’s hard to go wrong. Tanis offers lots of straightforward recipes here–even a humble slice of toasted rustic bread rubbed with garlic and topped with fruity olive oil can be sublimely satisfying–but he doesn’t limit himself to minimalist fare. Inspired by his food memories and world travels, these dishes refl ect what he cooks and eats at home, so you’ll find something for every occasion from breakfasts to parties to midnight snacks.
Spanish Pork Skewers (page 191) Chunks of pork loin, rubbed with olive oil, garlic, cumin, coriander, oregano, and smoky paprika, and then grilled, are quick to make and muy delicioso.
Crispy Potato Galette (page 203) This galette is as pretty as it is irresistible. Thinly sliced potatoes get pan-roasted in lots of butter until golden brown and crisp. What’s not to love?
Photographs by Gentl & Hyers