One Good Dish

By: David Tanis

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Hardcover | 22 October 2013 | Edition Number 1

At a Glance

Hardcover
256 Pages

Dimensions(cm)
18.3 x 23.5 x 2.4

Hardcover

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David Tanis knows what we want. Sometimes it's pasta for breakfast or a bowl of butter-steamed potatoes for lunch. Eccentricity is celebrated in this utterly delightful collection of personal favourites that satisfy every need. His simple and delicious small meals have more allure than a big plate of protein with a vegetable and starch. Here are recipes for any time of day, for any reason, from the restaurant chef whose passion is home cooking. He is ever the original, with chapters organised around delightful themes, such as meals you can eat with a spoon, recipes you can cook in a skillet, and recipes where bread makes the meal. And every recipe has that uniquely 'Tanisian' touch: his popovers, made with fine cornmeal, are the perfect combination of air and crunch; his tartare is made with red beets, not raw beef; his spicy scallion oil makes cold chicken sing. And throughout there's that calming, reassuring voice readers have come to love and trust.

About the Author

In his three decades behind the stove, David Tanis has overseen kitchens in Santa Fe and Paris and throughout the San Francisco Bay area, mostly notable at Chez Panisse in Berkeley, California, where he was a chef for nearly 20 years. His writing has appeared in The Wall Street Journal and Fine Cooking magazine and he currently writes the weekly City Kitchen column for The New York Times. Tanis’s A Platter of Figs and Other Recipes was chosen as one of the 50 best cookbooks ever written by The Guardian/Observer (UK), and his Heart of the Artichoke and Other Kitchen Journeys was nominated for a James Beard Award.

Industry Reviews

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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