Customer Reviews

Heart of the Artichoke and Other Kitchen Journeys

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David Tanis presents a cookbook that celebrates in season meals. It is not just recipes but his reflections on cooking these foods. He begins with a section on his kitchen rituals, remembering how he ate oatmeal, the first time he ate an artichoke, among others.

The book is divided into seasonal menus: spring, summer, fall and winter, each with 5 menus His focaccia is amazing, as is the Digestivo with fresh berries and then the Molasses pecan squares are a favorite, we have even substituted walnuts with great success. Another section has 4 feasts and the recipes for them, including a deconstructed turkey.

The index is done by ingredient, but could have used better spacing and highlighting. It is also frustrating to look up Focaccia and not have it listed, because it is not an ingredient.

Tanis believes in simplicity and his food-recipes are not that difficult. They are different and simple but yet complicated flavors. This is an unusual cookbook for those that collect them and for those who would like to cook something that is a conundrum between simple and complex.

My wife used to be Somebody in the New York fine dining world. As for me, one of the only two jobs that's required my daily presence was as a French chef. But going out to dinner has pretty much disappeared from our lives.

Our 8.5-year-old is the major reason. She has homework now, and reading, and piano pieces to practice, and although she is the-best-girl-in-the-world, we feel the need to sit with her in the early evening, whip in hand, while she gets it all done. Then there's the bedtime ritual --- my wife delivers a nightly lecture called "Bore Me to Sleep." By then, it's nine o'clock. Two hours until Jon Stewart. Haul in a sitter, rush to a restaurant? I think not.

What's that? At a child-friendly hour, we could take the kid out with us? No, no, no and no. The Princess is in year four or five of a lycopene addiction so severe that her culinary parameters start at pasta and end at pizza --- no way is she going to sit in a real restaurant. And we tire of Sal's Pizza.

So we cook at home. Sometimes for others. Mostly for ourselves.

Few cookbooks are of much use to us. They're too fancy, too formal. They're too basic, too simple. They're too regional, too specialized.

David Tanis, in "Heart of the Artichoke," gets it just right. No shocker there: He's the half-time chef at Chez Panisse --- he lives in Paris the other six months --- and he's a great representative for Alice Waters. That is, his thing is first-class ingredients, served with one twist --- a spice you wouldn't have thought of, a vegetable others would ignore. The result is familiar and novel, which is très cool. To quote Ms. Waters: "David will give me a menu, and I'll imagine what it will taste like, and then it's nothing like what I imagined. That's the thrill to me."

Tanis is well-traveled, and his influences range wide: Mexico, South America, France, Vietnam, Sicily. Indeed, he's such a citizen of the world that our own cuisine is an acquired taste:

"When I cook American food, it's a little like when I conjure up my inner Italian or inner Spaniard --- it's a bit of a masquerade. If I crave American food, I have to go into my pretend-citizen mode. It's as if I'm doomed to travel the world in search of my real culture. It's not that I'm not American, it's that I grew up in Ohio, where there's no discernible regional cuisine --- unless you count funnel cakes. Owing to that particular geographical spot and era, I gained my knowledge of American cooking through other people's reminiscences. And the occasional foray into James Beard. There's something odd about having nostalgia for something I never really knew. It wasn't until I got out into the world that I learned about corn bread and gumbo, Indian pudding, chicken and dumplings, sweet pickles, and fried green tomatoes."

Appreciate the irony: His "American" dishes are more satisfying than those of many American cooks because our cuisine is a midlife enthusiasm. He's sifted and chosen well --- the recipes we like best are native-born, if not exactly unvarnished Americana.

And Tanis has sensible values that our can-do pragmatists would admire: "I'm a restaurant chef who has always preferred to cook at home." What is a home-cooked meal? Sometimes it's "a plate of potato salad and a beer," sometimes it's "much more than that." In this book, you get the range. First, it's divided into seasons. And then there are the secondary categories. "Cooking small" (meals when it's just you). "Medium" (menus for four to six people). And "large" (feasts for crowds).

Tanis has preferences, which he shares in a charming opening section. After a meal, he likes fruit. Cookies? Yes, "but not giant cookies, and not chocolate chip, and not oatmeal." He travels with key provisions, starting --- smartly --- with harissa. He craves a ham sandwich, with butter, on a baguette, in a French bar. (He also likes tripe and makes his own chorizo, which is where we part company.)

Some of his delightfully twisted recipes: fennel soup, zucchini pancakes, pork --- not veal --- scaloppini, fried fish with tarragon mayonnaise, broiled pineapple with rum. Many are shown with photographs you'd happily cut out and eat. (No wonder --- the photographer is Christopher Hirsheimer, half of the Canal House team.)

I have given away as presents over 60 copies of David's first book. He cooks as I cook and eat ... only so much better. His book was not widely available in Australia's book shops. I stumbled over it accidentally and couldn't put it down.

This second book, "heart of the artichoke ..." is just as wonderful. The recipes are manageable for the average cook and the taste results are authentic and superb. I cooked the de-constructed turkey for thanksgiving and it was simply stunning. Rave reviews from those at the table including 2 chefs. I will never roast a turkey the old way again. My love of Pho (iconic Vietnamese soup) comes from living a year in Saigon during the Vietnam war. It is the soup I must have often for comfort and confirmation that all is right in my world. David's recipe for Pho is absolutely authentic. The recipes are wide-ranging and very interesting. This book reveals more of David's attitude to food, life, living which has pleased me immensely. Anyone who always travels with chillies in his pocket is my kind of guy! This is a book to buy and never lend out. Everyone should have their own copy. It's the perfect Christmas gift. I have purchased 22 copies to give as gifts in late December.

I will keep my comments brief, as Jesse Kornbluth and others have done a good job speaking about the book in general. I will say that we've had this book for about a month, and have already cooked a number of recipes from it. The recipes are laid out in a seasonal menu / meal format, and the meals we've prepared from it thus far have all been fantastic.

While not packed to the gills with recipe after recipe, those included are offer a nice variety of flavors and ingredients which make each dish and meal (thus far) that we've enjoyed a small, scrumptious feast.

I really enjoyed "A Platter of Figs" and this is a nice follow up. It has the same general style with great storytelling. I enjoy making the full menus. He's a master at simple ingredients prepared simply. Although some recipes take time, they normally have easy steps to build to the flavor complexity. This book ventures a little further out in terms of non-standard ingredients. But, if you have a butcher near you, all should be doable.

Good looking, humorous, inspiring, and useful. Too bad it's a cookbook or

I'd marry it.

Explanations and directions are direct and easy enough to follow.

Though some recipes seem daunting at first, Tanis' style is encouraging and understandable.

Known for my lack of cooking skills, I can grasp the instructions and

create meals that were otherwise only attainable someplace far from my own kitchen.

I love both his books. The recipes are both simple and sophisticated, and fun to make. His writing style is lovely, one feels Tanis at one's shoulder, commenting -- and he sounds like a terrific person to know. No fuss, no fanciness, just wonderful food.

Very similar to his first book, A Platter of Figs, this one continues to build upon what he started. This book is designed to help people learn to cook with intuition and to cook what is seasonal and good without too much complexity. These are not recipes that are "quick and easy" for those who have no time to cook. This is for those who have the time and what to make something incredible without having the skills of a master chef.

Tanis starts out the book with a fascinating and helpful series of kitchen "moments" that help define what makes cooking real to him. This ranges from peeling an apple to cooking fresh pasta. Read this and think about what you love about cooking and find some inspiration. The rest of the book is like the first book: a series of seasonal three-course menus. Each menu starts with a summary explaining the inspiration, then includes a starter, main course, and dessert. The starters and desserts are often quick simple and require minimal work. The main course might be a bit more complex, but never impossible. None should be too intimidating to try. There is a wide range of cuisines here and certainly many unique ingredients for you to try (and broaden your gastronomic horizons).

A great book for home cooks, and for us professional chefs who rarely ever cook at home, but when we do, we want it to be good.

This is more of a reading book than a cookbook. Some recipes are listed in a pose style instead of recipe style. These are the easy recipes, but doesn't make it easy if just want make it later. Overall, I would say this is more of a book encouraging making good meals without a lot of fuss, but not easy to read as a cookbook

I came across David Tanis's book by chance and now own three of his books which are the ones I go to most often. I own well over a hundred cook books and have been an avid amateur cook for over forty years but his books get turned to first.

What I like most is the use of fresh ingredients; the food is healthy and tastes wonderful. I grade the recipes I use and no book has been rated as consistently excellent as this. The flavors are often daring and yet subtle. His tomato recipes are a sheer delight.

Many friends have bought the books as a result of eating at my house. I thought I was alone in knowing about his books until I read recently that one of the books is listed among the best fifty books of all time.

David Tanis now has an excellent column in the New York Times so if you are not sure if you want the book try some of those recipes.

Enjoy!