David Tanis Market Cooking de David Tanis

David Tanis Market Cooking

David Tanis

This book is about seeking out the best ingredient and exploring the best ways of cooking it, pulling from all the world's great cuisines. So whether it's Louisiana Dirty Rice, Persian Jewel Rice, Chinese Sticky Rice, Arroz Valenciana, or Italian Risotto, you learn the qualities of each ingredient (the long and the short of it ) and the best methods and recipes for showcasing what makes it special.

Sections on universal ingredients--such as garlic, onion, and shallots--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 each time) on an everyday basis in recipes from Hungary to India, from Mexico to China, with wonderful results.

Surprises abound in this vast recipe collection (over 60 percent of which are vegetarian or vegetable-based), such as Tanis's unexpected happy nod to the value of leftovers: he offers scores of suggestions to morph them into dishes every bit as delicious as the meal in which they originally appeared.

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Notă biografică

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 fifty best cookbooks ever by the Guardian/Observer (London), and Heart of the Artichoke, 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. 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 Wall Street Journal, the Guardian/Observer, 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 seven years.