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If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

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David Tanis

  • City Kitchen at The New York Times
    • Categories: Magazine & newspaper tie-in
    • (United States)
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  • Corn: A Country Garden Cookbook
    • Categories: Restaurants & celebrity chefs; Vegetables
    • ISBN: 9780002554503 Hardcover (United States) 8/2/1995
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  •  David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient
    • Categories: Seasonal
    • ISBN: 9781579658205 10/2/2017
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  • David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient
    • Categories: Restaurants & celebrity chefs; Seasonal
    • ISBN: 9781579656287 Hardcover (United States) 10/3/2017
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  • Heart of the Artichoke and Other Kitchen Journeys
    • Categories: Restaurants & celebrity chefs; Seasonal
    • ISBN: 9781579654078 Hardcover (United States) 9/30/2010
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  • One Good Dish: The Pleasures of a Simple Meal
    • Categories: Restaurants & celebrity chefs
    • ISBN: 9781579655815 eBook (United States) 10/22/2013
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  • One Good Dish: The Pleasures of a Simple Meal
    • Categories: Quick / easy; Restaurants & celebrity chefs
    • ISBN: 9781579654672 Hardcover (United States) 11/1/2013
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  • A Platter of Figs and Other Recipes
    • Categories: General
    • ISBN: 9781579655945 eBook (United States) 8/12/2013
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  • A Platter of Figs and Other Recipes
    • Categories: Restaurants & celebrity chefs
    • ISBN: 9781579653460 Hardcover (United States) 10/31/2008
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  • Seasonal Menus at The New York Times
    • (United States)
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Reviews by David Tanis

Biography

David Tanis is the acclaimed author of A Platter of Figs and Other Recipes, chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.), and Heart of the Artichoke and Other Kitchen Journeys, nominated for a James Beard Award. His professional cooking career has spanned three decades. Tanis has had a longtime association with Alice Waters at Chez Panisse in Berkeley, California, where he worked as chef of both the upstairs Cafe and the downstairs Restaurant. He has overseen kitchens throughout the San Francisco Bay area, as well as Santa Fe, New Mexico and Paris, France. Also a passionate fan of home cooking, he is known for his simple, seasonal, straightforward style. Tanis has been featured in Saveur, Gourmet, Town and Country, and 7×7 magazines, among many other publications. His writing has appeared in the Wall Street Journal and Fine Cooking Magazine. David currently writes the weekly City Kitchen column for the New York Times.