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David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient, by David Tanis
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Review
“Our food editors recommend David Tanis Market Cooking as a new kitchen essential.”—Martha Stewart Living “Tanis has long been one of the best voices on modern American cooking, a gifted chef—25 years at Chez Panisse—and equally gifted writer. His new book is a lovely one, with 200 recipes embedded in almost 500 pages, all geared toward today’s vegetable-driven cuisine. . . . Tanis’s food is deeply flavorful, honest, creative and always, always fun to cook.”—Los Angeles Times “A crash course on how to seek out the best, fresh, and simple ingredients, and what to do with them once you have them.”—Foodandwine.com “Deciding what to cook based on what looks good at the market only works if you have a roster of simple, accessible recipes for each ingredient at your fingertips. Luckily, that’s exactly what the new book from [David Tanis] delivers here.”—Epicurious “An inspired collection of ideas that serves as a teaching manual of sorts, with traditionally written recipes, ingredients and steps spelled out, and a more informal description in narrative form of how to prep a dish.”—Minneapolis Star Tribune “Tanis invites us to learn deeply about each ingredient and to discover cooking methods and recipes that showcase what makes them special. . . . 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.”—Fine Cooking “A gentle, approachable guide to getting the most out of your [market] haul. . . . [Tanis’s] calm, Jedi-like assurance guides you into making a perfect Tuscan pork roast, Oaxaca-style garlic soup, or a quick harissa recipe that you’ll soon know by heart. There’s a reason that young-gun chefs like Ignacio Mattos, who cooked with Tanis at Chez Panisse, revere him: He’s got The Knowledge.”—BonAppetit.com “In [Tanis’s] largest and most comprehensive cookbook to date, his words read as patient, funny, and understanding—the ideal companion on your seasonally focused culinary journey. . . . At a time when famous chef-driven cookbooks are becoming more and more like aspirational coffee table books—beautiful but full of eight-hour, six-component recipes you’ll probably never work through—it’s a delight to return to straightforward simplicity and accessibility. . . . In our restaurant-obsessed era, mixed in with Blue Apron conveniences, David Tanis Market Cooking makes a compelling case for staying home and cooking from scratch.—East Bay Express “Over 200 confidence-building recipes. . . . Tanis is a wise chef for all seasons.”—BookPage “These beautifully simple preparations allow market-fresh vegetables and herbs to shine. . . . An inviting entry to the fundamentals of market cooking.”—Library Journal “Recipes are simple but deliver. Tanis is an excellent recipe writer as well.”—The Telegraph (UK) “I could happily eat David’s food every day. I love its beauty, simplicity, and integrity, and there’s always an element of surprise. Market Cooking is his best book yet.”—Alice Waters, owner, Chez Panisse, and founder, the Edible Schoolyard Project “There is a refreshing clarity to David Tanis’s food. 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. This is a gorgeous and essential book.”—Deborah Madison, author of In My Kitchen and Vegetable Cooking Forever “I do not know how he does it, but David Tanis has produced another can’t-do-without book—a classic.”—Madhur Jaffrey, author of Vegetarian India “David’s cooking is succulent, fresh, and full of joy.”—Francis Mallmann author of Mallmann on Fire “In Market Cooking, David Tanis shares the genius of his nuanced, simple yet sophisticated dishes. His book is a must-read for home cooks and professional chefs alike.”—Travis Lett, author of Gjelina “A gem of a book—David’s food is the perfect balance of wise traditions and contemporary whimsy.”—Gabriela Cámara, chef, Cala and Contramar “I can’t explain it! He makes magic with simple ingredients and with such ease. 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
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About the Author
David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including A Platter of Figs and Other Recipes, which was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.) and Heart of the Artichoke, which was nominated for a James Beard Award. He spent many years as chef with Alice Waters at Chez Panisse restaurant 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 17th-century walk-up in Paris. He has written for a number of publications, including the Wall Street Journal, the Guardian/Observer (U.K.), 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 six years.
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Product details
Hardcover: 480 pages
Publisher: Artisan; 1st Edition edition (October 3, 2017)
Language: English
ISBN-10: 1579656285
ISBN-13: 978-1579656287
Product Dimensions:
7.7 x 1.8 x 10 inches
Shipping Weight: 3.3 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
38 customer reviews
Amazon Best Sellers Rank:
#67,466 in Books (See Top 100 in Books)
I wasn't too sure what to expect with this cookbook. At first read through, I was pretty disappointed, but after reading through it again, I've changed my mind.If you're familiar with David Tanis' other books, stylistically this looks pretty similar. Reasonably big (sometimes quite big) black font, intros to each section, pages with quite a bit of white space, and a focus on executing simple recipes that taste exceptionally good. Some recipes are more like a picture with a suggestion of how to make it (like the Spanish garlic toast and beets roasted in their skin), others are quite detailed (kimchi and Moroccan Lamb Tagine).The organization of the contents is a little mystifying, as the vegetables do not proceed alphabetically (I think they're organized loosely by season), which makes it a little difficult to find what you're looking for just by flipping through the book. Beyond the vegetable section, there are also some great chapters dedicated to alliums, the importance of seasoning, and "kitchen essentials" which covers go-to recipes for easy noodles, broths, rice, etc.If you're willing to read through the ~460 pages, there is actually quite a bit of useful information here, and recipes that look familiar but actually are something a little different, like the phenomenal herb roasted chicken legs and the fennel al forno. On the other hand, there are also a lot of recipes that look familiar because they are familiar, like the miso-glazed eggplant. ...You may not need another recipe for them, or another giant cookbook that is a bit difficult to navigate.If you're looking for a cookbook that explains how to approach buying vegetables, how to care for them and store them, and how to properly prepare them to gain the maximum amount of flavor for the least amount of work on your part, Market Cooking will brilliantly meet those criteria. Especially if you're building a cookbook collection or buying for someone who wants to be a better cook/use fresh produce to better effect.
David Tanis continues to evolve, and I'm glad to have had the opportunity to be exposed to that evolution through his several books.This is a book of working with--focusing on--foods, rather than choosing a recipe, then finding the ingredients for it: Tanis is trying to explain the process of being able to keep an open mind about what’s for dinner, (for tonight or for the week), until you hit the grocery store, or the farmers’ market, or open your CSA box. In this large volume, he arms you with certain recipes that are memorable in their simplicity or in their concept. And, after studying all that’s included in this book, when you go to market and survey the foods in front of you, certain recipes will pop into your head.Has anyone ever asked you, “What do you like to cook?†or “What kind of dishes do you like to make?†or “What is your specialty?†Do you answer with “Italianâ€, or “Indianâ€, or “casserolesâ€, or something specific like that? If so, then this book is for you. This book will open your eyes and your mind to another way of creating your meals. Do you head to the grocery store after choosing a recipe from a book, and writing down the recipe’s ingredients? Then this book might help convince you to try it a different way.If you answer those above questions with “I create dishes with what looks best at the marketâ€, or something similar, then you already understand the concept and philosophy of this book. If you have basic, tried-and-true, or classic recipes memorized and know how to twist and turn them, and make substitutions; if you have an understanding or intuition about what foods and tastes complement each other; if you have a sense of amounts; know how to salt; know when to add a pinch of sugar or a splash of vinegar or squeeze of lemon, then you may not need this book anymore.The conundrum here: If you are in the first boat, you may baulk at or not grasp what Tanis is trying to teach you. So, if you think you can keep an open mind and act the sponge, you really should give this book a try—even if you wait until you can find it at the library. If you are in the second boat, and if you still have room on your cookbook shelf(s), you will appreciate this book for its beautiful pictures, insightful words and inspiration. You will also find more than a few “keepersâ€.And if you have read and appreciated Tanis’ other books, know that this book will be familiar in a way. You will need to decide if you have had enough, or you want more. Me? I love reading his books, knowing that I will always find some gems; knowing I will always find inspiration. When I sit down with a Tanis cookbook, I know I am in for a few hours of thoughtful and peaceful reflection. And I always keep a notebook and pen at hand for jotting down my own ideas—or maybe as a means to help me memorize something that he said. Also, for those who are familiar with his other works: No duplication here! As you would expect, David Tanis continues to evolve.Some important observations:--He has favorite flavors/foods: All the alums, potatoes (but there are not that many potato recipes in this book for some reason), hot chiles—and all veggies. He says that vegetables “should never be an afterthought in a mealâ€. Should not be called “sidesâ€.--Some of these recipes are precise, some are suggestive and I wouldn’t even call them recipes.--To an experienced cook, some of this information will be old hat, but may work to revive a memory or provide inspiration.--This is not a shallow book, neither is it overwhelming. All that's included is within the scope of anyone interested in food, any experience level.--It is a beautiful book.Some of my “keeper†recipes and ideas from this book:--Japanese Scallion Custard--leeks should always be cooked until soft, err on the side of more cooked--outer romaine leaves saved to be chopped and sautéed in butter or olive oil--Belgian endives with tangerine or blood orange vinaigrette--a sea bass ceviche with coriander and cilantro--Use tough fennel stems as a roasting rack for red snapperI have many more favorites and have read so many more great suggestions and tips, but I will leave them for you to find as you turn the pages.*I received a temporary download of this book from the publisher. I have read all of David Tanis’ books. When I was forced to dramatically downsize my cookbook library, I kept his “A Platter of Figs†and “One Good Dishâ€. He has helped me become the cook I am today, and my family appreciates it!
Wow, what a cookbook! Delicious recipes from Mr. Tanis. It's geared for people who enjoy shopping for good produce and meats. It's inspiring and new in its approach to shopping, prepping and cooking. A beginning cook might have a bit of a learning curve but even a bit of experience will allow full enjoyment of this appetizing and inspiring book! Go get it!
I enjoyed reading through this book and was excited to try some recipes. My very first recipe choice was the Apple Galette. The directions were a disaster and I am an experienced cook. The book says to roll the dough to approximately 6"X9", then trim off the rough edges. The amount of apples didn't begin to fit. Then when I looked again at the photo it is obvious that the dough is rolled to at least 9"x12"...that is quite a difference. I really can't think of an explanation for the testers or writers to make that kind of mistake. On to the glaze. It says to boil the cores and a few peels for about 15 minutes in the sugar water and then drain. OK so far, but then you realize the glaze is way too watery. I boiled it down for about another 10 minutes and it was finally the right consistency. This is only one recipe, but it is my first one to try and I can only hope that things improve from here.
I love cookbooks that are also books to be read from cover to cover. I’ve ordered this book for 2 other friends whose friendship I value.
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