Download Ebook One Good Dish, by David Tanis

Download Ebook One Good Dish, by David Tanis

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One Good Dish, by David Tanis

Download Ebook One Good Dish, by David Tanis

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From Publishers Weekly

Starred Review. Tanis (A Platter of Figs) turns his focus to an eclectic array of simple, casual meals that satisfy and are appropriate to be eaten at any time of day. Tanis's whimsy runs from bread, snacks, and condiments to vegetables, griddled foods, desserts, and more. Waffle-iron grilled cheese, gorgonzola and walnut crostini; and ham and gruyere bread pudding are highlights among the rustic offering of bread entries. Snack options are diverse and wholly appetizing, including smaller nibbles such as quail eggs with flavored salt and cucumber spears with dill, along with more substantial dishes such as potato salad with peppers and olives, polenta pizza with crumbled sage, and cold chicken with spicy scallion oil. His chapter titled Eating with a Spoon centers on pleasures in a bowl and contains a full-bodied, save-your-life garlic soup, rice porridge with salted egg, yellow risotto with saffron and lemon, and clams in the shell with fennel and parsley. Recipes based on vegetables are robust and inventively appealing, including long-cooked kale, which incorporates Spanish chorizo and red pepper flakes; well-charred endives with anchovy butter; and braised lettuce, sweet peas, and ham. Accompanied by numerous full-color photographs, the recipes in this collection are suitable for solo dining or entertaining guests and are certain to please. (Nov.)

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Review

Top 10 Cookbooks of the Year, Washington Post  Top 10 Cookbooks of the Year, Entertainment Weekly  Best Books of 2013, NPR  Best of the Year in Cookbooks, Amazon  Top 10 Cookbooks for Fall 2013, Publishers Weekly   “Trust David Tanis to keep it real. . . . The oeuvre [of One Good Dish] is modern and American, unfussy and charming.” ―Washington Post  “Simple, casual meals that satisfy. . . . Robust and inventively appealing.” ―Publishers Weekly, starred review  “This is the book that I will pick up when I’m hungry but not quite sure for what, for these dishes are inspiring yet can be made without a lot of fuss. . . . Who would enjoy this book? People who enjoy simple, delicious, no-fuss cooking and who appreciate well-written recipes.” ―TheKitchn  “Fresh, with a focus on flavor.” ―Charleston Post & Courier  “Elegant but uncomplicated recipes.” ―Charlotte Observer  “One Good Dish focuses on simplicity and vibrant flavor by introducing just a few inspired twists to turn relatively simple dishes into dazzlers.” ―New York Daily News  “This eclectic mix from a New York Times writer comprises mainly one-dish recipes for, he writes ‘the way I cook and eat day-to-day.’ Stale bread becomes spaghetti with bread crumbs and pepper. Warm French lentil salad can feed a crowd on a cool day. Tanis also includes desserts (espresso-hazelnut bark, tangerine granita) with pleasingly short ingredient lists.” ―People  “Global comfort food.” ―RealSimple.com  “A book to browse when you’re in need of new inspiration and want some insight from a wise, seasoned and opinionated cook.” ―FoodandWine.com

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Product details

Hardcover: 256 pages

Publisher: Artisan; 1st edition (October 22, 2013)

Language: English

ISBN-10: 1579654673

ISBN-13: 978-1579654672

Product Dimensions:

7.3 x 0.9 x 9.3 inches

Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

69 customer reviews

Amazon Best Sellers Rank:

#462,235 in Books (See Top 100 in Books)

I found quite a few good dishes in this book. I'm not sure it deserves the breathless praise I've seen for this book. But it does have some good ideas and some of the dishes that do not appeal to me are easily modifiable. I found the book heavy on bread and vegetables. I would have liked more recipes using lean proteins. And for an author who professes not to care too much about deserts, there are quite a few. I don't cook deserts so this part of the book was mostly just for interest rather than recipes I would actually make. Overall a worthwhile buy, but not one of the all time greats.

After 30 years of trying cookbooks, I have my personal chef in David. I have all three books and cannot get over howdelicious my meals have become. He has his finger on simplicity, a very difficult, unappreciated art. There is also an elegance tohis choices. Nothing is every too heavy or too rich, or, not enough at all. Nor hard to find, or too expensive. And, there is a great balance of variety in his books . Each one varies slightly in direction, but the results are all so pleasing. Couldn't be happier. Live well!

When I first leafed through the book, I was a touch annoyed at what seemed a few too many "lazy" recipes. To illustrate, I am talking about the likes of prosciutto and fruit (literally slices of ham combined with fresh fruit), waffle iron grilled cheese (only real difference to the ordinary version being the waffle pattern) or garlic toast (recommending "fruity" extra virgin olive oil doesn't really reinvent the classic).HOWEVER, the rest of Tanis's collection amply made up for my initial irritation. Those recipes are sheer genius. And I am not just talking about the more elaborate ones like his delectable Tunisian meatballs. Spicy stovetop flatbreads make a simple but impressive side, hot or cold mussels on the half-shell are great prepare-ahead stunners for a party, and I dare you to stop eating the anchovy-garlic spread. You'll be unable to. Just as the quick scallion kimchee will be a life changer if you follow Tanis's recommendation of adding it to your ham sandwich.I could go on, waxing lyrical about the fortifying winter minestrone, easy and lovely speckled sushi rice with nori and fresh-pickled ginger, or highly addictive sweet-and-salty nut brittle. But really, you should just do yourself and everyone you cook for a favour and buy this beautifully photographed and all-round delightful gem of a cookbook.

Yum Tunisian Meatballs!Update : I have made more of the dishes in this book since my last review. I am a mediocre cook but this book helps me be an exceptional one! It is by far my favorite cookbook now. This will be my go-to house warming party gift going forward.

I love to read about what great chefs cook at home. Not the gravity-defying plates put together with a huge assortment of ingredients in their restaurants - a sauce, plus a glaze, plus a garnish in one dish, but what they cook and eat without an audience. The shorter the ingredient list and the more accessible, the better.Google "My Favorite Simple Roast Chicken Recipe" by Thomas Keller. You'll never roast chicken any other way. Or follow what Nigel Slater does with veggies from his backyard garden in "Tender".Look at the cover picture of "One Good Dish". Thinly sliced radishes. Sprinkled with sea salt. A dollop of whipped creme fraiche. And a grind of black pepper. Four ingredients. A really delightful way to savour radishes, even if you weren't a radish fan (I certainly wasn't).Forget raw kale or kale chips. Kale simmered to silken tenderness in a chorizo stew elevates it to something else. David Tanis is a master and I have all his cookbooks. But this one is something else. Who knew red wine diluted with a bit of cold water and ice can be so refreshing?And his chai made from scratch - I am from India - is the real deal.I have hundreds of cookbooks by a pantheon of world-renowned chefs. This is the kind of book I go back to time and time again.

I finally managed to download this to my PC so I could view it in full format. My Kindle Paperwhite is not a good product for a cook book. I bought it because David Tanis is one of my favorite chefs on the New York Times cooking website. None of the recipes in this book are on the site. My penchant for cook books has always been, 'If you find one good recipe, it was worth it.'

Based on the reviews, I purchased this book and glad that I did. They are all correct. Beautiful cookbook - no wasted words or recipes. No tricks. Honest and simple cooking outside the American square with flavor. Nice change from oversized cookbooks with over complicated bursts of flavours. I own all of the Yottam Ottolenghi cookbooks and this one gives the same inspiration and is less daunting. Will purchase again as gifts for new foodies and busy friends.

This isn't a typical cookbook. It's a labor of love - a collection of small dishes any of which would star in a meal. I hesitated for a long time to buy it. I mostly make vegetarian meals for my clients, and this isn't vegan by a long stretch. I am so glad I bought it though. I intend to make every single condiment, dish, dessert and drink this little gem contains. My only regret is that there is not enough information about how long things may be kept or how to freeze portions of a recipe so as to cut down on final preparation time. Not that advice wasn't given - just not as much as I'd like.

Great cookbook, made several things from this! onion tart, yummy, sicilian sauce is GREAT, and many others. I bought for a friend and she made the tunisian meatballs and loved them. Really has flavorful dishes!

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