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David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient by David Tanis

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Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

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  • ISBN 10 1579656285
  • ISBN 13 9781579656287
  • Published Oct 03 2017
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

This book is about seeking out the best ingredient and exploring the best ways of cooking it, pulling from all the world’s great cuisines. So whether it’s Louisiana Dirty Rice, Persian Jewel Rice, Chinese Sticky Rice, Arroz Valenciana, or Italian Risotto, you learn the qualities of each ingredient (the long and the short of it!) and the best methods and recipes for showcasing what makes it special.

Sections on universal ingredients—such as garlic, onion, and shallots—offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce each time) on an everyday basis in recipes from Hungary to India, from Mexico to China, with wonderful results.

Surprises abound in this vast recipe collection (over 60 percent of which are vegetarian or vegetable-based), such as Tanis’s unexpected happy nod to the value of leftovers: he offers scores of suggestions to morph them into dishes every bit as delicious as the meal in which they originally appeared.

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