{"product_id":"david-tanis-market-cooking-recipes-and-revelations-ingredient-by-ingredient-hardcover","title":"David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient - Hardcover","description":"\u003cp\u003eby \u003cb\u003eDavid Tanis\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNamed a Best Cookbook to Give and Get by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eMartha Stewart Living\u003c\/i\u003e, the \u003ci\u003eBoston Globe\u003c\/i\u003e, the \u003ci\u003eChicago Tribune\u003c\/i\u003e, the \u003ci\u003eHouston Chronicle\u003c\/i\u003e, the \u003ci\u003eMinneapolis Star Tribune\u003c\/i\u003e, and Eater\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eDavid Tanis Market Cooking\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003e Sections on universal ingredients--such as alliums (garlic, onion, shallots, leeks, etc.)--offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to China, with wonderful results. \u003cp\u003e\u003c\/p\u003e A masterwork of recipes, approach, technique, and philosophy, \u003ci\u003eDavid Tanis Market Cooking\u003c\/i\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDavid Tanis\u003c\/b\u003e has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including \u003ci\u003eA Platter of Figs and Other Recipes\u003c\/i\u003e, which was chosen as one of the fifty best cookbooks ever by the \u003ci\u003eGuardian\/Observer\u003c\/i\u003e (London), and \u003ci\u003eHeart of the Artichoke\u003c\/i\u003e, 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e 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 \u003ci\u003eWall Street Journal\u003c\/i\u003e, the \u003ci\u003eGuardian\/Observer\u003c\/i\u003e, \u003ci\u003eCooking Light\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFine Cooking\u003c\/i\u003e, and \u003ci\u003eSaveur\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the \u003ci\u003eNew York Times\u003c\/i\u003e for nearly seven years.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 480\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.8 x 10 x 7.7 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 03, 2017\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51771347960096,"sku":"9781579656287","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/ce2dda3214c68134783ad585cf79bb8c.webp?v=1780385173","url":"https:\/\/ebocreations.com\/products\/david-tanis-market-cooking-recipes-and-revelations-ingredient-by-ingredient-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}