David Tanis has worked as a professional chef for over
three decades, and is the author of several acclaimed
cookbooks, including A Platter of Figs and Other Recipes,
which was chosen as one of the 50 best cookbooks ever by the
Guardian/Observer (U.K.) and Heart of the Artichoke, which was
nominated for a James Beard Award. He spent many years as chef with
Alice Waters at Chez Panisse restaurant in Berkeley, California; he
ran the kitchen of the highly praised Café Escalera in Santa
Fe, New Mexico; and he operated a successful private supper
club in his 17th-century walk-up in Paris. He has
written for a number of publications, including the Wall
Street Journal, the Guardian/Observer (U.K.), Cooking
Light, Bon Appétit, Fine Cooking, and Saveur. Tanis lives in
Manhattan and has been writing the weekly City Kitchen column for
the Food section of the New York Times for nearly six years.
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
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