David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient
| Author | : | |
| Rating | : | 4.26 (965 Votes) |
| Asin | : | B06W9DK9LN |
| Format Type | : | |
| Number of Pages | : | 299 Pages |
| Publish Date | : | 2013-03-23 |
| Language | : | English |
DESCRIPTION:
Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. 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. Working with food is a joy, not a chore.. 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. Sections on universal ingredients—such as alliums (garlic, onion, shallots, leeks, etc.)—offer some of the simplest yet most satisfying recipes in the world. This is how to become a more intuitive and spontaneous cook. Seasonal vegetables should be central to a meal. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an
Who needs fireworks when your ingredients are market-fresh, the recipes are reassuringly straightforward, and the author is the most brilliant cook?”—Yotam Ottolenghi, author of Plenty and Jerusalem “David Tanis always makes me want to cook—right now. “I could happily eat David’s food every day. Tanis is a wizard!”—Ignacio Mattos, chef/co-owner, Estela “What joy I love the purity and simplicity of David’s food and his evocative prose.”—Darina Allen, founder, Ballymaloe Cookery School, and author of Grow, Cook, Nourish . I lo