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Starred Review. Both a meditation on the powerful rites of cooking and serving a meal and a gentle but serious education in doing both, this book by the part-time head chef at Berkeley's renowned Chez Panisse is an impressive ode to the simple beauty of food. With 24 menus distributed over the course of a year, Tanis emphasizes seasonality with ingredients (blueberry-blackberry crumble in summer; celery root mashed potatoes in winter) and with the types of dishes provided for each menu (as with a divine, warming lobster risotto as part of a menu for a cold spring day). Anecdotes from his peripatetic life of enjoying good food around the world, from Venice to Morocco to New Mexico, add another intimate dimension and help the book appear written just for the reader by a kind, patient friend. Many of the recipes are almost as simple as the title implies: a summer menu features sliced tomatoes with sea salt, while a course for a fall lunch consists of nothing more than pears and Parmigiano cheese. Others, like a black paella with squid and shrimp, are more involved, but the detailed instructions make them accessible to any cook willing to put in the effort, and the results are delicious, never fussy. Taking a stand against the typical cookbook organization from appetizers through desserts, Tanis teaches how to think clearly about conceiving, preparing and enjoying simple but delicious meals. Full-color photos throughout. (Nov.)
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David Tanis is the author of A Platter of Figs and Other Recipes,Heart of the Artichoke and Other KitchenJourneys, and One Good Dish. His weekly column, City Kitchen, appears in The New York Times.
Purchased as a gift for my sister. She loved it. She had read David Tanis' work in the New York Times and looks forward to making the Yellow Hunger meal, as do I (I also own a... Read morePublished 6 days ago by Catherine Rudolph
This is one of my favorite cookbooks of 2014. Marvelous recipes, every one is absolutely delicious. All innovative and simple. Read morePublished 10 months ago by Charlene Smith
David Tanis is a genius and this book is a really fun read. However, these recipes are meant for people with serious culinary experience as many directions are left unstated.Published 11 months ago by Emily C Broun
I must have 75 cookbooks, and this one is a favorite. I make some of The díshes over and over. I recommend.Published 17 months ago by David McAllister
That's wh at a critic called it, so knowing the author, and already having another of his cookbooks, I ordered t his one for a friend's birthday which is next month. Read morePublished 19 months ago by Noel Rappe