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One Good Dish Hardcover – October 22, 2013
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From Publishers Weekly
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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Top Customer Reviews
Tanis has a similar urge to teach and encourage, and to convey his point: To create the perfect, pleasurable and satisfying taste sensation, you don't have to spend the day in the kitchen; you don't have to stock your shelves with expensive and exotic ingredients; you don't have to create multiple-course meals; you don't have to create elaborate sauces or labor through long ingredient lists, and you don't have to use the latest new-fangled kitchen appliances. Do it simply, and do it with an acute understanding of a few perfectly chosen ingredients.
To help convey his attitude towards recipes and cooking, Tanis has chosen just 100 of his favorite recipes and handed them to us in this beautifully done book. It appears that he has refined his top recipes, his "keepers", to be as perfect and precise and true as possible. It has gorgeous pictures and page layouts that are easy on the eye and easy to follow. Plus Tanis is a good writer and his words are well worth reading. In a way, this is a soothing and relaxing book. Its content invites creativity; it is full of calm assurance and composed authority.Read more ›
HOWEVER, the rest of Tanis's collection amply made up for my initial irritation. Those recipes are sheer genius. And I am not just talking about the more elaborate ones like his delectable Tunisian meatballs. Spicy stovetop flatbreads make a simple but impressive side, hot or cold mussels on the half-shell are great prepare-ahead stunners for a party, and I dare you to stop eating the anchovy-garlic spread. You'll be unable to. Just as the quick scallion kimchee will be a life changer if you follow Tanis's recommendation of adding it to your ham sandwich.
I could go on, waxing lyrical about the fortifying winter minestrone, easy and lovely speckled sushi rice with nori and fresh-pickled ginger, or highly addictive sweet-and-salty nut brittle. But really, you should just do yourself and everyone you cook for a favour and buy this beautifully photographed and all-round delightful gem of a cookbook.
Google "My Favorite Simple Roast Chicken Recipe" by Thomas Keller. You'll never roast chicken any other way. Or follow what Nigel Slater does with veggies from his backyard garden in "Tender".
Look at the cover picture of "One Good Dish". Thinly sliced radishes. Sprinkled with sea salt. A dollop of whipped creme fraiche. And a grind of black pepper. Four ingredients. A really delightful way to savour radishes, even if you weren't a radish fan (I certainly wasn't).
Forget raw kale or kale chips. Kale simmered to silken tenderness in a chorizo stew elevates it to something else. David Tanis is a master and I have all his cookbooks. But this one is something else. Who knew red wine diluted with a bit of cold water and ice can be so refreshing?
And his chai made from scratch - I am from India - is the real deal.
I have hundreds of cookbooks by a pantheon of world-renowned chefs. This is the kind of book I go back to time and time again.
Here is a rich indulgence of simplicity, authenticity and enjoyment. A basic concept: 100 different, enjoyable "utopian" recipes that can either stand alone or be combined into a larger meal. Attempting to make an ultimate dish whilst not necessarily requiring the skills of a Michelin-starred chef with a budget to match, this is something that anybody who loves good food cannot fail to enjoy.
Some of the recipes sound simple, such as "Real Garlic Toast" whilst others are perhaps a lot more esoteric like "Speckled Sushi Rice With Nori" and a few have you doing a double-take with a name like "Cheese in a Jar". If you like great, quality food photography this is certainly a book for you too with the photographer carefully letting the food be the star rather than some artistic interpretation. That said, many of these pictures could be framed and hung on a wall!
The recipes themselves are fairly well written, clear to understand and draw you in, aided by a brief introduction and dispersal of a hint, tip or pearl of wisdom. Sadly our "usual niggles" about the lack of an estimated preparation and cooking time along with the sole use of U.S. imperial measures are relevant here, slightly taking off the gloss for this book but in no way is this a deal-breaker. One hopes that the promised index for this book is comprehensive and navigable as this is essential yet this was missing in this pre-release review copy so no opinion can be given over this often critical, yet under-appreciated feature.
This is by no means your usual run-of-the-mill recipe book and this adds to the charm.Read more ›
Most Recent Customer Reviews
Beautiful, intriguing, but ultimately simple. David Tanis has a way of crafting recipes that make them approachable, while also producing stunning food. Read morePublished 28 days ago by Eric U
Lots of good dishes in Tanis's inimitable style, tasty and knowledgable.Published 1 month ago by Jolivore
Thought I was done with cookbooks between my home library and Google, but I couldn't resist the inspiration and SIMPLICITY of these tasty entries. Read morePublished 8 months ago by DisNY
Weekday meals. That's it: these are the meals for when you don't have the time for elaborate prepartion, you don't want to go out to a restaurant or order in but you're not... Read morePublished 10 months ago by anthony c cagle
Easy, fresh food recipes; mostly short and very well written. What could be better?Published 12 months ago by Christine
I must be the pickiest person on the planet but i flipped through all the pages and didnt find a single dish i wanted to make. Photos are amazing.Published 13 months ago by Becky