David Tanis Market Cooking – Review, recipe and giveaway

David Tanis has always been a favorite. His work is elegant, yet approachable, and his dishes rely on ingredients that are readily available.

One Good Dish, Heart of the Artichoke and Other Kitchen Journeys and A Platter of Figs and Other Recipes are all on my bookshelf. Corn: A Country Garden Cookbook was just ordered (how did I not know about this title?)

Almost 500 of David’s online recipes from his City Kitchen column for the New York Times are indexed, one click and you can add them all to your bookshelf. 

David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient, his latest title, is nearly 500 pages of greatness. Ottolenghi says it perfectly, “Who needs fireworks when your ingredients are market fresh, the recipes are reassuringly straightforward, and the author is the most brilliant cook?” Who would dare to disagree with Ottolenghi, not I?

Organized by ingredient, the author’s purpose in this title is to enable us to become discerning with regard to ingredient selection at the market and to educate ourselves about the methods of cooking those ingredients to highlight their specific qualities. Over 200 recipes and 300 photographs brought together by David’s brilliant writing make this one of the best books of 2017.

The Japanese cucumber salad is so easy and delicious and the Garlicky pork and potatoes are perfection and is what was for dinner today (my not so lovely photo can be found at the link). The recipes here will be turned to time and again in this stunning book. Be sure to check out our calendar for David’s book tour dates.

Special thanks to Artisan and the author for sharing the Incendiary Chinese chicken with our members today and for offering three copies of this book in our contest below. 

Incendiary Chinese chicken

Add this recipe to your Bookshelf (click the blue +Bookshelf button).

In some Chinese dishes, a very hefty handful of whole dried red chiles is added to the wok. Left whole, they provide a kind of sneaky background heat. The dish looks frightening at first glance, and it is pretty darned spicy, but the result is not overwhelmingly incendiary as long as you remember to eat just the chicken and dodge the chiles.

  • 4 boneless, skinless chicken thighs (about 1 pound), cut into 1-inch cubes
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 2 teaspoons sweet rice wine, such as Shaoxing (or substitute sherry)
  • 1 teaspoon dark soy sauce
  • 3 tablespoons vegetable oil
  • 1 tablespoon Sichuan peppercorns
  • 1 tablespoon slivered fresh ginger
  • 6 garlic cloves, minced
  • 24 Chinese dried red chiles (or substitute chiles de árbol)
  • 2 cups Blond Chicken Broth (see below)
  • 4 scallions, chopped

Put the chicken in a bowl, add the cornstarch, salt, sugar, wine, and soy sauce, and toss to coat. Set aside for 20 minutes.

Put the oil in a wok over high heat and heat until hot. Add the chicken and cook for about 2 minutes, tossing constantly so it browns and crisps all over. With a slotted spoon, remove the chicken to a plate. Reduce the heat to medium.

Add the Sichuan peppercorns and let them toast for a minute or so, until fragrant. Add the ginger, garlic, and dried chiles and cook for 1 minute. Turn the heat to high, add the chicken, chicken broth, and half the scallions, and stir-fry until the liquid has reduced by half, about 2 minutes.

Transfer to a serving platter and sprinkle with the remaining scallions. 

Makes 4 servings

Blond Chicken Broth

Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Put 3 pounds meaty chicken bones (a combination of wings, backs, and necks), 2 quartered medium onions, 2 chopped carrots, 1 chopped celery stalk, a bay leaf, 2 thyme sprigs, 2 parsley sprigs, 5 black peppercorns, and 6 quarts water in a large soup pot and bring to a boil.

Reduce the heat to a gentle simmer. Skim off and discard any foam that has risen to the surface. Simmer, uncovered, for 2 hours, skimming frequently. Strain the broth through a fine-mesh sieve and cool to room temperature. Skim the fat from the surface and use immediately, or refrigerate for up to 3 days or freeze for future use (the fat will rise to surface and congeal). 

Makes 4 quarts

Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). Copyright © 2017. Photographs by Evan Sung.

The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 19th, 2017.

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  • akrupnick  on  November 12, 2017

    Mussels with green garlic and Greg Olsen, but honestly I'd eat any of his recipes.

  • tmcginty  on  November 12, 2017

    One of the roast chicken recipes

  • aoiwowie  on  November 12, 2017

    Beet gazpacho.

  • FaithB  on  November 12, 2017

    I'd love to make the Baked Peppers With Feta and Breadcrumbs.

  • Maaseelulu  on  November 12, 2017

    Olive oil-rosemary biscuits.

  • heyjude  on  November 13, 2017

    Lebanese Kibbeh

  • vickster  on  November 13, 2017

    Red Chile Burritos

  • artfulgourmet  on  November 13, 2017

    sounds delish! love Kung Pao chicken which this reminds me of…:)

  • ktwalla  on  November 13, 2017

    Onion and Bacon Tart

  • bryrube323  on  November 13, 2017


  • sgrigis  on  November 13, 2017

    Red chile burritos for the win!

  • contest718  on  November 13, 2017

    Roast chicken with whole garlic heads

  • skipeterson  on  November 13, 2017

    Fried eggplant "sandwich"

  • PanNan  on  November 13, 2017

    Green Chile Breakfast Quesadillas

  • daniellespinato1  on  November 13, 2017

    Oaxaca-style garlic soup

  • lpatterson412  on  November 13, 2017

    I would love to try yogurt at home, have always wanted too!!!

  • JenJoLa  on  November 13, 2017

    Corn on the cob with green chile butter

  • kmn4  on  November 13, 2017

    Spicy peanut noodles

  • mjes  on  November 13, 2017

    Black beans with chorizo and squid

  • sgump  on  November 13, 2017

    The Turkish spoon salad sounds lovely!

  • lisaevanoff  on  November 13, 2017

    Roasted chicken legs with 40 cloves of garlic

  • patioweather  on  November 13, 2017

    Japanese cucumber salad

  • VeryVigario  on  November 13, 2017

    Dandelion greens with mustard dressing

  • rchesser  on  November 13, 2017

    French chicken tarragon!

  • sarahawker  on  November 14, 2017

    Corn soup with Indian spices

  • Karla123  on  November 14, 2017

    Roasted pepper and walnut spread (Muhammara)…this would taste great on toasted pita chips.

  • WCchopper  on  November 14, 2017

    Mmm, I have been wanting to try fried cardoons

  • Rooks  on  November 14, 2017

    Roasted Red Snapper with Lemon and Fennel

  • matag  on  November 14, 2017

    French chicken tarragon

  • PennyG  on  November 15, 2017

    Tiny lentil salad sounds like a great work lunch.

  • Siegal  on  November 15, 2017

    I always wanted to make garlic confit

  • ccav  on  November 16, 2017

    Jamaican split pea stew…although there are so many things that look good. Love Tanis' books!

  • Mrskoz  on  November 16, 2017

    I'd love to try the onion and olive tart!

  • FireRunner2379  on  November 16, 2017

    The recipe for Roasted chicken legs with 40 cloves of garlic sounds interesting!

  • SheenaSharp  on  November 16, 2017

    Spicy buttermilk onion rings!

  • southerncooker  on  November 17, 2017

    Multicolored heirloom tomato tian

  • RSW  on  November 18, 2017

    Lebanese kibbeh with caramelized onions

  • t.t  on  November 18, 2017

    Lebanese kibbeh with caramelized onions

  • michalow  on  November 18, 2017

    Tiny lentil salad

  • madelainelc  on  November 19, 2017

    Smoky Turkish Eggplant. I am a huge eggplant fan 🙂

  • AnnaZed  on  November 20, 2017

    Pan con tomate

  • robynsanyal  on  November 20, 2017

    Garlicky pork and potatoes yum!

  • kitchenclimbers  on  November 20, 2017

    red chile burrito

  • jfrmpls  on  November 20, 2017

    Tuscan pork roast.

  • Scotsman61  on  November 20, 2017

    onion and olive tart

  • CMCooks  on  November 20, 2017

    The Lebanese Kibbeh. I make a version from the Yucatán peninsula. I would love to try his version!

  • radhablack  on  November 21, 2017

    Omg everything – all the Turnip and radish recipes, charred scallions, leeks vinaigrette, smoky Turkish egggplant, Japanese eggplant and miso

  • FrenchCreekBaker  on  November 21, 2017

    Rustic apple tart because since it is the only dessert in the book it must be amazing.

  • apprentice9  on  November 21, 2017

    Roasted pepper and walnut spread (Muhammara) – one of my favorites but I've never made it myself.

  • fbrunetti  on  November 21, 2017

    Leeks vinaigrette with chopped egg

  • Shana.  on  November 21, 2017

    Yellow beet salad with mustard seeds

  • alemily  on  November 22, 2017

    Red onion soup with cheese toasts

  • schesshire  on  November 25, 2017

    broccoli rabe lasagna

  • LaurenE  on  November 26, 2017

    Olive oil-rosemary biscuits

  • dbielick  on  November 28, 2017

    Hubbard squash with Parmesan and brown butter

  • infotrop  on  November 28, 2017

    Shrimp with tomato and feta (looks like there are lots of great recipes for fresh tomatoes)

  • verorenee  on  November 28, 2017

    Paris omelette with fines herbes

  • lucystew  on  November 29, 2017

    The velvety green leek soup!

  • Sfgordon  on  November 29, 2017


  • lauriesk  on  November 29, 2017

    Roasted pepper salad

  • Uhmandanicole  on  November 30, 2017

    Shaved asparagus salad

  • Mariarosa  on  November 30, 2017

    Tagliatelle with wild mushrooms – I had that in Italy this spring.

  • jthelwell  on  December 1, 2017

    Celery root My Way

  • Littlebirdchoc  on  December 1, 2017

    The Fried Eggplant Sandwich please!

  • Maefleur  on  December 1, 2017

    Incendiary Chinese chicken will be first!

  • Laura1  on  December 1, 2017

    lentil salad

  • jenmacgregor18  on  December 1, 2017

    Chinese street food style corn on the cob

  • JaneRose  on  December 1, 2017

    That would be Corn on the Cob with spices.

  • Katiefayhutson  on  December 1, 2017

    Corn soup with Indian spices

  • nevans72  on  December 2, 2017

    I would like to try the glorious Spanish tortilla.

  • mombaker247  on  December 2, 2017

    Onion and bacon tart. I have all of David's book love to add this book

  • jc214a  on  December 2, 2017

    Onion and Bacon Tart would be the first recipe that I would try.

  • lhudson  on  December 2, 2017

    Flank steak tagliata with salsa verde

  • bethbaye  on  December 2, 2017

    Mixed chicories with anchovy, garlic, and lemon

  • Ryderpond  on  December 2, 2017

    French Chicken tarragon

  • BMeyer  on  December 2, 2017

    olive oil rosemary biscuits

  • rachael_mc  on  December 2, 2017

    onion and bacon tart

  • intrepid9923  on  December 2, 2017

    I'd love to make the fried eggplant sandwich! Yummo!

  • choppergirl  on  December 2, 2017

    Tiny lentil salad

  • aeader  on  December 2, 2017

    North African carrot salad with preserved lemon!

  • tcjanes  on  December 2, 2017

    Fried cardoons.

  • monique.potel  on  December 4, 2017

    Oaxaca-style garlic soup love garlic soup would love to try this one

  • Eydie  on  December 4, 2017

    Corn Soup with Indian Spices. There are so many recipes I want to try first! The flank steak tagliata, the onion and bacon tart…..Fabulous book!

  • Julia  on  December 4, 2017

    Onion and Bacon Tart.

  • tararr  on  December 5, 2017

    Baked Peppers With Feta and Breadcrumbs

  • rglo820  on  December 5, 2017

    Japanese eggplant with miso!

  • sipa  on  December 7, 2017

    Chinese street food-style corn on the cob

  • bibliophile02  on  December 7, 2017

    Spicy buttermilk onion rings

  • lovelily1001  on  December 7, 2017

    tiny lentil salad~~ yum!

  • Dannausc  on  December 10, 2017

    Venetian onions

  • kelliwinter  on  December 10, 2017

    roast chicken with garlic heads

  • Senkimekia  on  December 12, 2017

    Black beans with chorizo and squid

  • NaomiH  on  December 13, 2017

    Brussels sprouts with chorizo

  • jmay42066  on  December 14, 2017

    Spicy buttermilk onion rings

  • Floramaven  on  December 14, 2017

    Venetian Onions…sound delicious!

  • tarae1204  on  December 16, 2017

    Spanish garlic toast for breakfast — go savory and garlicky!

  • orchidlady01  on  December 17, 2017

    Roasted chicken legs with 40 cloves of garlic

  • tennyogirl  on  December 17, 2017

    Spanish garlic toast

  • itadakimasu  on  December 18, 2017

    Spanish garlic toast sounds delicious!

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