Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Product

Book Review: David Tanis Market Cooking

December 2017/January 2018 Issue
Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

David Tanis Market Cooking
Recipes and Revelations Ingredient by Ingredient
By David Tanis (Artisan; $40)

Where does delicious begin? The answer, of course, is at the market. Ingredients at their peak dazzle without asking much of the cook, except for restraint. Although proverbial, this truth always merits review. Especially at this celebratory time of year when we often cook to impress, I’m grateful for this book, an inspiring reminder from the beloved chef and author David Tanis that remarkable meals happen almost effortlessly when first we select what’s best at the market and then decide what’s on the menu.

Tanis, who for many years cooked at Chez Panisse, illustrates the brilliance of la cuisine du marché (“cooking from the market”) by taking us on a journey through the market and offering 200 straightforward recipes that help us make the most of what we find there. Organized by ingredient, the chapters flow from humble alliums through a cornucopia of vegetables. Tanis invites us to learn deeply about each ingredient and to discover cooking methods and recipes that showcase what makes them special. Scallions, for example, reveal their luscious pungency and sweetness when simply charred over high heat in a wok or on the grill. Greens robustly delight whether served almost raw, as in the Wilted Kale Salad with Pecorino, or long-cooked Southern style with ham hocks. Even potatoes attain glory, albeit very different versions of it, when baked into a classic gratin, mashed with lots of butter and cream, or simply boiled in water as salty as the sea.

With wisdom and generosity, Tanis eases us in the direction of more intuitive, more spontaneous cooking. The point of it all is this: Delicious needn’t be complicated. And that’s something that every cook—from beginner to pro—can appreciate.

Click here to purchase

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks