• KatieK1 on November 04, 2023

  The kindle version of this book does not have live links in the index. How unfortunate!

Notes about Recipes in this book

• Spanish garlic sauce (All-i-oli)

  • Totallywired on December 02, 2018

    Terrific. Deep garlic flavour, smooth finish. Comes together well with an immersion blender. Dusted with pimenton and served with fried shrimp. Makes a couple of cups but can be repurposed with lemon or vinegar as a fatty vinaigrette.

• Garlic-tomato soup

  • kbrooks on July 13, 2025

    Loved this soup! Wonderful way to use farmers market heirloom tomatoes. Don't be intimidated by the amount of garlic- it mellows out beautifully in the soup. I increased the sherry vinegar to 2 tablespoons for a bit more zing.

• Venetian onions

  • Floramaven on February 18, 2018

    We paired this with pork ribs and the result was delicious. The currants and spice compliment the sweet of the small onions and the tang balances the whole nicely.

• Velvety green leek soup

  • Frogcake on December 01, 2018

    A very nice recipe! Would make again. I added a squeeze of half a lemon to enhance the taste. Delicious.

• Quick pickled shallots

  • Lzeleny on January 27, 2019

    Wow, so simple I cant believe I’ve never done this. Now I make them often and used them to perk up almost anything.

• Tender lettuce salad with crème fraîche dressing

  • twoyolks on March 28, 2020

    Simple and easy but very nice cream dressing.

  • kbrooks on February 11, 2026

    Lettuce at its best! I used several varieties of tender lettuce plus a little romaine for some crunch. Made the delicious dressing with sour cream as I didn't have creme fraiche on hand. I think plain yogurt would work as well. Recipe calls for juice of half a lemon. I had Meyer lemons on hand so used the juice of a whole Meyer lemon as they're much smaller than Eurekas.

• Mixed-leaves salad

  • kbrooks on May 04, 2025

    So who needs a recipe for a green salad? This isn't a recipe as such ( except for the excellent basic vinaigrette included) but rather an informative discourse on various lettuces and what to do with the various varieties and why.

• Romaine leaves with lemon and Parmesan

  • leighwhit25 on November 24, 2019

    Wow this is simple but really good. Used supermarket romaine but decent olive oil.

  • Lepa on September 15, 2022

    I liked this but other members of my family who like lemon less complained it was too lemony. Nonsense. I'd happily eat the entire bowl myself.

• Mixed chicories with anchovy, garlic, and lemon

  • Lepa on June 12, 2019

    This is an exceptionally tasty salad dressing. My husband and I had it with chicories and my kids ate it with spinach (they don't like bitter leaves). It was excellent with both.

• French chicken tarragon

  • twoyolks on January 07, 2018

    The sauce for this chicken is divine. It's a lot lighter in flavor than the recipe would suggest but the flavor is quite good. The chicken was cooked properly. The only downside is that the skin of the chicken doesn't brown so it's quite flabby (and looks nothing like the picture in the book). I'd remove the skin before cooking in the future.

  • swyckoff on March 09, 2018

    Fantastic!! The sauce puts this over the top. It’s light, but full of flavor.

• Tuscan pork roast

  • Totallywired on November 08, 2018

    A terrific reminder of how aggressively you can season good pork. Followed the method here more than the ingredients, though did manage to incorporate most of the herbs called for, but mixed in to some salsa verde I had in the fridge which brought anchovies etc to the party. Could deglaze here to make a nice pan sauce if desired. Delicious.

• Shaved asparagus salad

  • colinary on May 16, 2026

    Mixed greens in lieu or arugua, lime in lieu of lemon, microplaned parm in lieu of shaved. Asparagus on 2nd thinnest setting. Halved lengthwise.

• Stewed zucchini pasta with ricotta and basil

  • bwhip on March 18, 2018

    Really nice dish. Easy enough for a weeknight, and combination of flavors is great. Nice and creamy, with some brightness from the lemon. Leftovers were delicious too!

• Sugar snap peas with Chinese flavors

  • Dannausc on March 11, 2018

    Fine; nothing special.

  • Totallywired on June 30, 2019

    Sensational. Perfect side to grilled steak.

  • kbrooks on May 01, 2026

    Not interesting enough to repeat.

• Young peas and lettuce with ham

  • kbrooks on April 10, 2026

    Fresh peas are just now showing up at our farmers markets and this is a lovely, tasty way to prepare them. The only change I made to the recipe was to omit the lettuce, as we don't care for cooked lettuce.

• Fennel al forno

  • themasterkey3000 on April 04, 2018

    The garlic saves this.

  • sashae on July 29, 2024

    loved this one, added anchovy into the oil/garlic/pepper mixture

• Fennel, radish, and mushroom salad

  • Totallywired on December 02, 2018

    Confounding ratio - three fennel to 6 radishes, and makes an absolute pile. Dinner for 8 and we had about half of it. Flavours decent but I’ve had many better fennel salads.

• Improved creamed corn

  • kbrooks on September 30, 2025

    Made this with heavy cream instead of creme fraiche and substituted Italian parsley for the cilantro. Also sautéed the jalapeño with the onions instead of adding at the end. Husband loved this. The toasted cumin and jalapeño really adds wonderful flavor to what otherwise would be a bland dish.

• Baby artichoke sauté

  • JFM on February 22, 2022

    Very good on penne pasta with some parmesan

• Plain boiled artichoke

  • kbrooks on May 01, 2026

    Nothing wrong with a plain perfectly boiled artichoke.

• Height-of-summer bean salad

  • Lepa on August 15, 2019

    I love bean salads and this was pretty good. It is straightforward to prepare but there were a lot of moving pieces and I don't know if we will make it again.

• Biblical brown lentils

  • Indio32 on November 22, 2021

    Needed to use up some brown lentils so went for this. Enjoyed!

• Jamaican split pea stew

  • Totallywired on December 05, 2018

    Good flavour and decent dish. Texture on the pork belly/trotter is going to be tough for some.

• Black beans with chorizo and squid

  • mjes on September 02, 2021

    The black beans are topped with an incredible squid-chorizo-herbed mixture with the acid of the lemon juice cutting through the beans and integrating them into the whole disk. Love this.

• Tomato chutney

  • Totallywired on July 10, 2019

    Good method and balance. I used peaches in place of tomatoes and adjusted sugar and acid accordingly. Side for roasted duck.

• Shrimp with tomato and feta

  • kbrooks on July 18, 2025

    This is delicious. The only change I made was to use parmigiana reggiano cheese because I didn't have feta. I suppose that changes the dish to Italian instead of Greek, although there still is the oregano and mint which is definitely a Greek flavor.

• Fried eggplant "sandwich"

  • Totallywired on July 10, 2019

    Delicious. A tomato or romesco sauce would fit nicely and bring these into tiny indulgent antipasto territory.

• Seared cauliflower with anchovy, lemon, and capers

  • Dannausc on March 11, 2018

    Really good, nice flavor combination

• Indian panfried cauliflower

  • apattin on March 12, 2018

    Roasted cauliflower in the oven before adding to the pan. Used lime leaf powder instead of whole leaf.

• Tagliatelle with wild mushrooms

  • Dannausc on March 30, 2018

    I made it with homemade pasta. I thought it was quite good.

  • Lepa on April 28, 2020

    This was a simple and very quick recipe. I made it with trumpet mushrooms, creme fraiche and dried egg pappardelle. We all liked it.

• Celery salad with pistachios

  • Dannausc on March 30, 2018

    I'm not a huge celery fan, but I liked this quite a bit. It was easy, good, and refreshing. Worth a re-do!

• Cauliflower "couscous" with spiced butter

  • Totallywired on November 08, 2018

    This was a disappointment, less than the sum of its parts. I think I would brown the cauliflower or cook with a little stock to make a turmeric-butter sauce, finish with lime juice, or do both.

• Chinese hot pepper oil

  • Totallywired on March 20, 2019

    Terrific condiment, carries great Sichuan numbing heat. Only complaint is mine didn’t colour.

• Pork and shrimp wontons

  • Totallywired on March 20, 2019

    These we dynamite, juicy pork and big chunks of poached shrimp. I delegated the making so can’t speak to method, but the results were fabulous. Froze well. Really can’t think of a good reason to to make 1000 of these. Used commercial wrappers. Cooked in duck stock.

• Cardamom cream scones

  • RachaelN on January 20, 2020

    This made 8, 3-inch scones. I added one more teaspoon of cardamom. They are so good fresh from the oven.

  • Lepa on July 26, 2020

    We loved these scones. They had a great texture and lovely flavor. We ate them with creme fraiche and cherry jam. The recipe yielded eight scones.

• Basic pizza dough

  • tarae1204 on February 02, 2021

    Pizza turned out really, really well in terms of flavor and texture. Up until that point however, I had been worried that it wouldn’t work out after using 4.5 cups of expensive 00 flour. Dough was sticky but ultimately manageable. Tanis writes to bake it for 5 min at 500. It would have to be very thin for this to work. My pizzas baked for 12-14 min each. Topped with Joshua McFaddens whipped ricotta, shredded cheese and cooked, chopped broccoli. We loved it. I made the dough in the morning, divided into four balls, wrapped them in plastic and placed in fridge, but they expanded in the fridge and escaped their plastic wraps.

• Olive oil and garlic mashed potatoes

  • tarae1204 on March 09, 2022

    Quite good, quite easy - have now made twice in one week. Reheats very well.

• Sake-steamed kabocha with miso

  • xi.huang on April 10, 2022

    Good even without sake! Added water and a bit of mirin instead

• Basic mashed potatoes

  • kbrooks on September 15, 2024

    Made this cooking the potatoes with the bay leaf, a couple of garlic cloves and chopped carrots. Discarded the bay leaf and mashed the rest with the butter, half and half, some cooking liquid and chives. Salt and pepper to taste. The carrots added a lovely flavor to the dish.

• Flat-roasted chicken with pimentón

  • miaroy on January 12, 2026

    This is the best roasted chicken I’ve ever made. I had one of the kinds of pimenton and subbed in some ancho chili pepper for heat. So yummy.

• Incendiary Chinese chicken

  • katie_ypp90l on March 17, 2026

    Pretty good, and was definitely spicy - mostly from the Sichuan peppercorns - though lacked a little umami. We only used 1 cup of chicken broth which was more than enough.

• Yellow beet salad with mustard seeds

  • claire_txa051 on April 05, 2026

    Used ~teaspoon of horseradish not trying to blast sinuses but ended up barely registering! Really creamy and yummy.

• Stonesoup

  I love the premise behind the book of following the French philosophy of allowing what you find in the market to determine what you cook.

  Full review

• Eat Your Books by Jenny Hartin

  David Tanis' Market Cooking was one of my top 2017 books. Everything about this book screams comfort and vibrancy.

  Full review