One Good Dish
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In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. Individually or in combination, they make perfect little meals that are elemental and accessible, yet totally surprising—and there’s something to learn on every page. Among the chapter titles...
Published By Artisan
Format Hardback
Category
Number Of Pages 256
Publication Date 10/22/2013
ISBN 9781579654672
Dimensions 7.25 inches x 9.35 inches
Top 10 Cookbooks of the Year, Washington Post
Top 10 Cookbooks of the Year, Entertainment Weekly
Best Books of 2013, NPR
Best of the Year in Cookbooks, Amazon
Top 10 Cookbooks for Fall 2013, Publishers Weekly
“Trust David Tanis to keep it real. . . . The oeuvre [of One Good Dish] is modern and American, unfussy and charming.” —Washington Post
“Simple, casual meals that satisfy. . . . Robust and inventively appealing.” —Publishers Weekly, starred review
“This is the book that I will pick up when I’m hungry but not quite sure for what, for these dishes are inspiring yet can be made without a lot of fuss. . . . Who would enjoy this book? People who enjoy simple, delicious, no-fuss cooking and who appreciate well-written recipes.” —TheKitchn
“Fresh, with a focus on flavor.” —Charleston Post Courier
“Elegant but uncomplicated recipes.” —Charlotte Observer
“One Good Dish focuses on simplicity and vibrant flavor by introducing just a few inspired twists to turn relatively simple dishes into dazzlers.” —New York Daily News
“This eclectic mix from a New York Times writer comprises mainly one-dish recipes for, he writes ‘the way I cook and eat day-to-day.’ Stale bread becomes spaghetti with bread crumbs and pepper. Warm French lentil salad can feed a crowd on a cool day. Tanis also includes desserts (espresso-hazelnut bark, tangerine granita) with pleasingly short ingredient lists.” —People
“Global comfort food.” —RealSimple.com
“A book to browse when you’re in need of new inspiration and want some insight from a wise, seasoned and opinionated cook.” —FoodandWine.com