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Heart of the Artichoke and Other Kitchen Journeys by David Tanis

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Pork scaloppine with lemon, capers, and chopped arugula

    • okcook on February 27, 2012

      The flavours are nice and bright. Careful not to over cook the pork...it's very thin.

    • twoyolks on July 21, 2015

      The pork was fine but didn't brown significantly for me. The lemons and capers add a nice brightness but there weren't enough of them nor enough of a "sauce" to make it really work with the pork.

  • Zucchini pancakes

    • okcook on February 27, 2012

      These are very, very fragile but have good taste. I used parmesan in them and kept the heat medium as instructed.

    • okcook on April 30, 2013

      These are wonderfully delicate but as said before fragile. Keeping the heat medium is very much the key.

  • Tomatoes and olives with coriander vinaigrette

    • mcvl on July 29, 2015

      Oh my gracious, this is so good! One small change, however, I don't want to deal with olive pits in a summertime dish -- they're fine in a long-simmered winter stew with bones and gristle, but I use pitted olives when the livin' is easy.

  • Zucchini antipasto with fresh mozzarella

    • bwehner on June 24, 2012

      This is so easy & fresh tasting. Make sure you have the freshest ingredients, including the mozzarella.

    • twoyolks on August 04, 2014

      This is basically just grilled (or broiled) zucchini, some herbs, and some (optional) mozzarella. It's fine but nothing spectacular.

  • Salt-roasted new potatoes

    • twoyolks on April 05, 2016

      These aren't really salt-roasted. They're roasted with salt for seasoning. Neither the thyme nor the garlic add any flavor to the potatoes. These taste like basic roasted potatoes. They also took a lot longer to roast than the recipe specified (closer to an hour than half an hour).

  • Lemon pound cake with peaches and berries

    • jzanger on July 29, 2012

      Oh man this was so good. Part of what made it so great was how quickly and easily it came together--in an old cabin with very limited equipment--and the quality of the fruit. I made a quick blueberry sauce and whipped cream to serve with it as well. Will definitely make the cake again... Next time in an oven that is ACTUALLY 350 when it is set as such!

  • Sweet pepper and cauliflower salad

    • okcook on January 17, 2014

      A very pretty salad with loads of different textures.

  • Slow-cooked carne adovada with hominy

    • twoyolks on January 14, 2014

      Despite the large quantity of chile peppers in the recipe, the chile flavor is muted and there's very little heat. The flavor is good but I expected there to be more depth to it.

  • Hors d'oeuvres variés: roasted beet salad, julienned carrot salad, and leeks vinaigrette

    • okcook on February 18, 2012

      Stunning presentation and very tasty!

  • Romaine hearts with shaved Parmigiano and lemon dressing

    • twoyolks on December 28, 2015

      The dressing was too lemony without anything to contrast with the tanginess.

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Reviews about this book

  • Food52 by Meg Hourihan

    The 2011 Piglet Tournament of Cookbooks vs. Kim Boyce's Good to the Grain

    Full review
  • Food52 by Todd Carmichael

    The 2011 Piglet Tournament of Cookbooks winner vs. The Frankies Spuntino Kitchen Companion & Cooking Manual

    Full review
  • Food52 by Corby Kummer

    The 2011 Piglet Tournament of Cookbooks winner vs. Katie Caldesi's Cook Italy

    Full review
  • Running With Tweezers

    The emphasis is on the quality of ingredients, the rituals of cooking and the stories that come out of being a dedicated lover of food and cooking.

    Full review
  • Pen and Fork

    Most of his recipes require just a little bit of work or planning – there aren’t columns of ingredients or special equipment necessary, just good home cooking.

    Full review

Reviews about Recipes in this Book

  • Peppery chicken wings

    • Leite's Culinaria

      The intensity of the classic buffalo wing is tempered here...we rather prefer the defiantly untraditional...blend of paprika, allspice, cayenne, and clove to the incendiary heat of most classic wings.

      Full review
  • Crab-stuffed deviled eggs

    • Running With Tweezers

      They were the very first thing we noshed on that afternoon...and their depth of flavor and amazing texture were the perfect bite to set the tone for a wonderful afternoon.

      Full review
  • Asparagus-scrambled eggs

    • Pen and Fork

      In our speedy-global-travel-and-internet-easy-access world, these simple recipes have now become everyday foods.

      Full review
  • ISBN 10 157965407X
  • ISBN 13 9781579654078
  • Published Sep 30 2010
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

Whereas the menus in "A Platter of Figs" were designed to feed eight to ten with grace and ease, the menus in this book serve four to six. There are twenty-four menus, six per season, each of them amusingly and engagingly titled and punctuated with rich mini-essays full of information and insight. The menus are bookended by a chapter on private rituals, those treats for when you're on your own in the kitchen with no one else to satisfy, and at the other end, menus for holiday feasts.

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