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David Tanis Market Cooking
  • Language: en
  • Pages: 480

David Tanis Market Cooking

David Tanis's biggest and most ambitious book yet: a true teaching book, organized ingredient by ingredient, with 200 recipes, variations, and text that illustrates ways to improvise on basic themes.

One Good Dish
  • Language: en
  • Pages: 256

One Good Dish

The New 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.

Heart of the Artichoke and Other Kitchen Journeys
  • Language: en
  • Pages: 344

Heart of the Artichoke and Other Kitchen Journeys

Recipes from a very small kitchen by a man with a very large talent. Nobody better embodies the present-day mantra "Eat real food in season" than David Tanis, one of the most original voices in American cooking. For more than a quarter-century, Tanis has been the chef at the groundbreaking Chez Panisse, in Berkeley, California, where the menu consists solely of a single perfect meal that changes each evening. Tanis’s recipes are down-to-earth yet sophisticated, simple to prepare but impressive on the plate. Tanis opens this soulful, fun-to-read cookbook with his own private food rituals, those treats—jalapeño pancakes, beans on toast, pasta for one—for when you are on your own in the kitchen with no one else to satisfy. Then he follows with twenty incomparable menus (five per season) that serve four to six. Each transports the reader to places far and wide. And for grand occasions, a time for the whole tribe to gather around the table, Tanis delivers festive menus for holiday feasts. So in one book, three kinds of cooking: small, medium, and large.

A Platter of Figs and Other Recipes
  • Language: en
  • Pages: 294

A Platter of Figs and Other Recipes

Offers a natural approach to sustainable American cuisine in a beautifully illustrated cookbook that introduces twenty-four seasonal, market-driven menus that anyone can re-create, ranging from spring's Supper of the Lamb to winter's North African Comfort Food.

Corn
  • Language: en
  • Pages: 95

Corn

From corn on the cob and corn chowder to posole, corn figures prominently in menus around the world. In this wonderfully photographed book, chef and restaurateur David Tanis shows corn to be much more than an indispensable staple. More than 40 recipes draw on international cuisines to showcase the delectable versatility of this simple vegetable. 48 photos.

Just Add Water
  • Language: en
  • Pages: 268

Just Add Water

  • Type: Book
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  • Published: 2014-02
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  • Publisher: Unknown

BUMBLING SMALL-TOWN SOUTHERN LAWYER HAMISH O'HALLORAN, WHOSE SHIP HAS LONG SINCE SAILED, MUDDLES HIS WAY THROUGH ONE CLOSE CALL AFTER ANOTHER TO SOLVE A BIG TIME DRUG CRIME. "David Tanis knows...every last molecule of a court room...vintage small town hijinks at its best."-Joseph Bathanti, Poet Laureate of NC, Prof of English, Appalachian State Univ. The cozy village of Pine Ridge, North Carolina is beset by an epidemic of the dangerous new drug Murti-Bing which renders its users automatons. After being ostracized from Federal Court for twenty years, Hamish O'Halloran, a sad sack lawyer, is appointed to represent a "notorious drug dealer." Thus begins his sordid involvement in a conspiracy i...

Strange Goings On At Mother Natures
  • Language: en
  • Pages: 266

Strange Goings On At Mother Natures

  • Type: Book
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  • Published: 2016-04-14
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  • Publisher: XinXii

A Rash Of Murders Leads Unambitious Small Town Lawyer Hamish O’Halloran To Embark On A Dangerous Investigation On His Own Leading To Peril And Even Romance. When Patrolman Wayland North finds a homeless man rifling the already empty pockets of a corpse in an alley, luckless lawyer Hamish O'Halloran is appointed to represent him. The strange saga that follows portrays the squalid underbelly of the idyllic little town of Pine Ridge, North Carolina as two more murdered corpses are discovered. O'Halloran becomes dangerously involved as Detectives Crouse and Frank X. Farrell work with little evidence to connect the murders and uncover the nefarious secrets of Mother Nature's, a restaurant/bar c...

Chez Panisse Cafe Cookbook
  • Language: en
  • Pages: 288

Chez Panisse Cafe Cookbook

We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. So writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on th...

Saladish
  • Language: en
  • Pages: 256

Saladish

A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures—toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors—rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.

Neue Cuisine
  • Language: en
  • Pages: 222

Neue Cuisine

A collection of more than one hundred recipes from Austrian chef Kurt Gutenbrunner, including cocktails and starters, soups and salads, main dishes, side dishes, and desserts.