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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

  • 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.

  • 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.

  • 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.

  • 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.

  • Fennel al forno

  • 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.

  • 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.

  • 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!

  • Seared cauliflower with anchovy, lemon, and capers

    • Dannausc on March 11, 2018

      Really good, nice flavor combination

  • 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.

  • 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.

  • 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.

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Reviews about this book

  • 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
  • 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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