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One Good Dish: The Pleasures of a Simple Meal by David Tanis

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Notes about this book

  • Julia on January 15, 2014

    I just received this book and find the simplicity inspiring. The number of condiments is wonderful and I can't wait to try several. So easy for a week night, a simple roasted chicken, pork or piece of beef with these delicious condiments.

  • ellabee on January 10, 2014

    Oh, look, Artisan is capable of producing a modest, manageable cookbook that can actually be cooked from! Wonder if this is the physically smallest cookbook they've ever put out. Are you paying attention, Ten Speed Press?

Notes about Recipes in this book

  • Ham and Gruyère bread pudding

    • cahunter925 on April 30, 2014

      Could only find smoked Gruyere. What a wonderful flavor it added to this dish. Quick and easy to put together. A definite keeper!

  • Spicy stovetop flatbreads

    • blueipomoea on January 12, 2014

      1/12/2014 had to add another 1/8 + cup of water. I would try to amp up the spices. I only had ground fenugreek.. Some butter and salt made these like an amazing snack bread for me but not sure what flatbread "should" be like. I liked the fact that these used whole wheat flour.

  • Salted almonds with rosemary

    • jenmacgregor18 on January 23, 2015

      easy & wonderful. I try to always have some of these on hand- or his Chinese boiled peanuts.

  • Chinese boiled peanuts

    • jenmacgregor18 on January 23, 2015

      Love the flavor of these. And they're not so overcooked that they have a texture of wallpaper paste. very good.

  • Braised artichoke antipasto

    • WFPLCleanEating on January 11, 2017

      Nothing all that special about this recipe. It was good, but not memorable. I left out the wine, perhaps that's why? (RMS-K)

  • Save-your-life garlic soup

    • okcook on June 26, 2016

      So simple and very tasty. The garlic isn't overpowering and the fresh sage is a must ingredient.

  • Mexican corn and squash blossom soup

    • twoyolks on July 31, 2018

      Simple and pretty fast. I had less squash and squash blossoms than called for but it still turned out nicely.

    • Frogcake on October 15, 2017

      A really great soup, which is very simple to prepare. Sadly, I used this recipe to close down my two zucchini plants that took over my backyard and generated sixty squash this year! Yes, there were indeed half a pound of flowers thriving despite the cold mornings in eastern Ontario. Will definitely make this again as we LOVED the subtle taste of the flowers!

  • Polentina alla Toscana

    • JKDLady on July 13, 2015

      Hum. Just okay. Low calorie at least.

  • Very green fish stew

    • usingSpoons on January 02, 2015

      I added a can of coconut milk in place of the coconut oil and some of the broth.

  • Tunisian meatballs

    • twoyolks on January 25, 2018

      This was a very good recipe. The meatballs were well seasoned. The sauce was nice and different. I broiled the meatballs which worked well. I used a 93% lean ground beef which led to meatballs which were a little dry but still tasty.

    • WFPLCleanEating on January 11, 2017

      Very tasty! I'll make again, but instead of frying will bake the meatballs. I didn't appreciate the added greasiness. (RMS-K)

  • South Indian cabbage with black mustard seeds.

    • khopkins1012 on July 21, 2016

      Replaced ghee with half butter, half vegetable oil mixture.

  • Young turnips, greens and all

    • beetlebug on July 05, 2016

      Really delicious and simple dish. Love how I used the whole product from the CSA box.

  • Classic frisée salad (Frisée aux lardons)

    • DKennedy on January 14, 2015

      The salad dressing is perfect. Note that I used sherry vinegar.

  • Steamed Asian greens

    • twoyolks on December 18, 2015

      Despite being deceptively simple, this was quite good. This is the first time I've made bok choy and enjoyed it.

    • khopkins1012 on January 03, 2019

      This is one of the quickest, cooked veggie sides you can make. Highly recommended for hectic weeknight dinners. I use bok choy.

  • Chrysanthemum greens with silken tofu

    • bching on November 02, 2014

      This is the first recipe I made from this book. What a disappointment. Damp and underseasoned. The "dressing" recipe doesn't begin to flavor the amount of greens and tofu that the recipe specifies.

  • Scorched sweet peppers and onions

    • milgwimper on March 31, 2014

      Made this as the base for pasta. It was awesome. :)

    • FoodieOne on September 30, 2017

      Subbed sherry vinegar for red wine vinegar and it was good.

  • Spanish pork skewers

    • twoyolks on October 06, 2017

      This was pretty easy and had good flavor.

  • Fragrant sea scallop cakes

    • JKDLady on July 09, 2015

      The taste of this was very good, but the texture was quite odd. Maybe I didn't have the oil hot enough. My family loved it; me not so much. Keffir lime substitute 1/2 small bay leaf 1/4 tsp lime zest 1/8 tsp fresh lemon thyme

  • Rare-seared tuna with crushed fennel

    • Jane on January 21, 2014

      This was good. Simple and fast (apart from 30 minutes marinating). Nice mix of flavors - crushed fennel seeds, garlic, rosemary, red pepper flakes and fennel fronds. Quick sear in hot pan and it's done. I served it with olive-oil roasted fennel, tomatoes, and white beans. Lovely meal.

  • Golden coconut cookies (Cocadas doradas)

    • WFPLCleanEating on January 18, 2017

      These were not a success. The batter was very moist even after squeezing dry the coconut so the little mounds were quite dense. They did not crisp up at all in the oven even after adding an extra 10 minutes. So they were quite unappetizing in appearance. But worst of all they really didn't taste good - very sweet but bland. It may be that my shredded coconut was too fine in texture but another member of the cookbook group had two attempts to make these and hers were failures too. (Jane)

  • Brown butter almond cakes

    • twoyolks on December 10, 2015

      These are very moist and have good almond flavor. Because they're made of ground whole almonds, they have little bits of almond throughout. The brown butter flavor was lost to the almond flavor in the cakes. It took longer for them to brown than the recipe called for.

  • Real chai made to order

    • jenmacgregor18 on November 13, 2015

      This has become a bit of a weekend habit for me. Delicious! So much better than most of the "chai" you can get at most coffee shops around here, which is usually too syrupy sweet or it's that powdered junk added to tea.

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Reviews about this book

  • Serious Eats

    While simple, the recipes aren't always written for kitchen newbies. In One Good Dish, as in his other cookbooks, Tanis writes for those who already know how to handle a knife and a skillet.

    Full review
  • The Kitchn

    I really appreciate the simplicity of these recipes. This is the book that I will pick up when I'm hungry but not quite sure for what, these dishes are inspiring yet can be made without a lot of fuss.

    Full review
  • Yum.Fi

    Here is a rich indulgence of simplicity, authenticity and enjoyment. ... This is by no means your usual run-of-the-mill recipe book and this adds to the charm.

    Full review
  • New York Daily News

    ...focuses on simplicity and vibrant flavor by introducing just a few inspired twists to turn relatively simple dishes into dazzlers.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1579654673
  • ISBN 13 9781579654672
  • Linked ISBNs
  • 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.

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