One Good Dish: The Pleasures of a Simple Meal by David Tanis
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
Reviews about Recipes in this Book
-
Ham and Gruyère bread pudding
-
Serious Eats
I would have actually preferred a little less cheese (more like 4 ounces). I thought its presence slightly overwhelmed the rest of the dish.
-
-
Saffron and lemon risotto
-
Serious Eats
When it comes to risotto, simple is good, and it doesn't get much simpler than a lemon and pinch of fragrant saffron. No problems here.
-
-
Fragrant sea scallop cakes
-
Serious Eats
...the real winner here is the nutty and sweet dipping sauce. I needed to cook the cakes over much lower heat (medium-low) in order to cook them through without burning them.
-
-
Save-your-life garlic soup
-
Serious Eats
This bare-bones soup was indeed easy, comforting, and tasted far more complex than its short ingredient list predicted.
-
- ISBN 10 1579654673
- ISBN 13 9781579654672
- Linked ISBNs
- 9781579655815 eBook (United States) 10/22/2013
- Published Nov 01 2013
- Format Hardcover
- Page Count 256
- Language English
- Countries United States
- Publisher Workman Publishing
- Imprint Artisan
Publishers Text
David Tanis knows what we want. Sometimes it's pasta for breakfast or a bowl of butter-steamed potatoes for lunch. Eccentricity is celebrated in this utterly delightful collection of personal favorites that satisfy every need. His simple and delicious small meals have more allure than a big plate of protein with a vegetable and starch. Here are recipes for any time of day, for any reason, from the restaurant chef whose passion is home cooking. He is ever the original, with chapters organised around delightful themes, such as meals you can eat with a spoon, recipes you can cook in a skillet, and recipes where bread makes the meal. And every recipe has that uniquely 'Tanisian' touch: his popovers, made with fine cornmeal, are the perfect combination of air and crunch; his tartare is made with red beets, not raw beef; his spicy scallion oil makes cold chicken sing. And throughout there's that calming, reassuring voice readers have come to love and trust.Other cookbooks by this author
- City Kitchen at The New York Times
- Corn: A Country Garden Cookbook
- David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient
- David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient
- Heart of the Artichoke: And Other Kitchen Journeys
- Heart of the Artichoke and Other Kitchen Journeys
- One Good Dish: The Pleasures of a Simple Meal
- A Platter of Figs and Other Recipes
- A Platter of Figs and Other Recipes
- Seasonal Menus at The New York Times