Book
One good dish / David Tanis ; photographs by Gentl & Hyers.
Record details
- ISBN: 9781579654672 (hbk.)
- ISBN: 1579654673 (hbk.)
- Physical Description: 256 pages : color illustrations ; 24 cm
- Publisher: New York : Artisan, [2013]
Content descriptions
| General Note: | Subtitle on cover: The pleasures of a simple meal. Includes index. |
| Formatted Contents Note: | Bread makes the meal : a loaf's longevity -- My kind of snack : nibbles for any time of day -- A dab of this and that : superior homemade condiments -- Eating with a spoon : pleasure in a bowl -- Vegetables to savor : steaming, braising, and wilting -- Strike while the iron is hot : scorched, seared, and griddled -- A little something sweet : pleasure in small bites -- A few remarkable drinks : an eclectic collection. |
Search for related items by subject
| Subject: | One-dish meals. |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Kenton County.
Holds
- 0 current holds with 1 total copy.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Covington Branch | 641.82 T164o 2013 (Text) | 33126018257901 | Adult Nonfiction | Available | - |
- Baker & Taylor
Offers one hundred recipes for simple, casual meals appropriate for any time of the day, including breaded eggplant cutlets, scallion kimchee, and peppery duck steaks with parsley salad. - Baker & Taylor
TheNew York Times food columnist and acclaimed chef serves up 100 Tanis-style recipes that, taking comfort food to a whole new level, make perfect - and surprising - meals. - Grand Central Pub
Named a Best Cookbook of the Year by NPR, Entertainment Weekly, the Washington Post, Publishers Weekly, and more
In his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, including nourishing dishes made from ingredients found in every pantry. Individually or in combination, they make perfect little meals that are elemental and accessible, yet totally surprisingâand thereâs something to learn on every page. Among the chapter titles thereâs âBread Makes a Meal,â which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and Davidâs version of egg-in-a-hole. A chapter called âMy Kind of Snackâ includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in âVegetables to Envyâ range from a South Indian dish of cabbage with black mustard seeds to French grandmotherâstyle vegetables. âStrike While the Iron Is Hotâ is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave. - Grand Central Pub
From the kitchen of acclaimed chef David Tanis, an irresistible collection of home-cooked dishes
- Workman Press.
Named a Best Cookbook of the Year by NPR, Entertainment Weekly, the Washington Post, Publishers Weekly, and more
In his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, including nourishing dishes made from ingredients found in every pantry. 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 there's 'Bread Makes a Meal," which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David's version of egg-in-a-hole. A chapter called 'my Kind of Snack' includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in 'vegetables to Envy' range from a South Indian dish of cabbage with black mustard seeds to French grandmother'style vegetables. 'strike While the Iron Is Hot' is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave. - Workman Press.
Named a Best Cookbook of the Year by NPR, Entertainment Weekly, the Washington Post, Publishers Weekly, and more
In his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, including nourishing dishes made from ingredients found in every pantry. 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 there’s “Bread Makes a Meal,” which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David’s version of egg-in-a-hole. A chapter called “My Kind of Snack” includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in “Vegetables to Envy” range from a South Indian dish of cabbage with black mustard seeds to French grandmother–style vegetables. “Strike While the Iron Is Hot” is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave.