In "A Platter of Figs and Other Recipes", David Tanis shows readers how to slow down, pay attention, and give ingredients their due. Worlds away from showy "Food Network" personalities and chefs who preach fussy techniques, Tanis serves up charming, unassuming meals for friends and family: couscous with rabbit and turnip for a special birthday fete, clam and chorizo paella to eat by the fireplace, and turkey with duck confit for Thanksgiving. Tanis has an elemental, unpretentious finesse with ingredients and a genuine gift with words."Dinner with Friends" is deliciously down-to-earth in covering such topics as 'Pretty vs. Beautiful Food,' 'Just a Salt and Pepper Cook,' and 'Parsnip Epiphany.' With his intuitive menus, cooking is a pleasure, not a stress, and the resulting food will enliven any occasion. Menus include 'Supper of the Lamb' (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom), 'Too Darned Hot, Alors' (Eggplant and Walnut Toasts; Melon and Figs with Prosciutto and Mint; Deconstructed Salad Nicoise; Lavender Honey Ice Cream), and 'Slow Beef' (Watercress, Beet, and Egg Salad; Braised Beef with Celery Root Mashed Potatoes; Roasted Apples). Tanis is an engaging guide to gourmet eating and every page of "Dinner with Friends" is enjoyable. By the end readers will have learned the inspiration, techniques, and joy of the kitchen that are just as important as the best ingredients.
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Most Helpful Customer Reviews
12 of 12 people found the following review helpful
By Cole Thornton
TOP 1000 REVIEWER
Format:Hardcover|Amazon Verified Purchase
There is no doubt that this is a lovely piece of book production - handsome, thoughtfully laid out, splendid photographs and feels good in the hand. Produced by Artisan a splendid American publisher. David Tanis works with Alice Waters at Chez Panisse and he is praised by Paula Wolfert - you know you are in good hands.
And there are some lovely recipes here (arranged by season conveniently) - particularly for me some of the accompaniments - Watercress, Beet and Egg Salad, tomato bread, crostini with ricotta, deconstructed salad nicoise. The main dishes and desserts are all appealing too - and not complex - but very dependent on top quality ingredients. It is a book produced by a man who clearly understands and loves food - I would love to live near his restaurant.
So why am I left feeling a little disappointed. I guess it is two things: it is a lot of book for relatively few recipes (I am one of those who would trade all the personal stuff and life history for more recipes) and many the recipes are excellent versions of relatively common dishes. So far - and I haven't completed reading it - I have found a lot of versions of dishes I know that I will cook with pleasure - I haven't yet found that killer new dish (and maybe I am wrong to be looking for it).
But it is absolutely worth 4 stars, I will cook from it (tomorrow actually) and I do recommend it.
And there are some lovely recipes here (arranged by season conveniently) - particularly for me some of the accompaniments - Watercress, Beet and Egg Salad, tomato bread, crostini with ricotta, deconstructed salad nicoise. The main dishes and desserts are all appealing too - and not complex - but very dependent on top quality ingredients. It is a book produced by a man who clearly understands and loves food - I would love to live near his restaurant.
So why am I left feeling a little disappointed. I guess it is two things: it is a lot of book for relatively few recipes (I am one of those who would trade all the personal stuff and life history for more recipes) and many the recipes are excellent versions of relatively common dishes. So far - and I haven't completed reading it - I have found a lot of versions of dishes I know that I will cook with pleasure - I haven't yet found that killer new dish (and maybe I am wrong to be looking for it).
But it is absolutely worth 4 stars, I will cook from it (tomorrow actually) and I do recommend it.
5 of 5 people found the following review helpful
By NB
Format:Hardcover
I have now had this cookbook for a year and been through all four seasons (the book is organised seasonally). I have not yet had a bad recipe and I have had many truly excellent recipes. This book is all about letting the quality of ingredients shine, and the recipes really let that happen. I find that I keep on going back to familiar recipes and, unusually for me, I now have twelve recipes from the book which I have cooked at least three times - I'm not sure that any other cookbook I own has supplied more than three such recipes!
Really, the only negative I can find is that some of the recipes seem to be for entire armies, so you do need to do a reality check on quantities when preparing to shop for the ingredients.
Really, the only negative I can find is that some of the recipes seem to be for entire armies, so you do need to do a reality check on quantities when preparing to shop for the ingredients.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.4 out of 5 stars
32 reviews
162 of 177 people found the following review helpful
5.0 out of 5 stars
Delightful and inspiring
24 Sep 2008
By G. Constable
- Published on Amazon.com
Format:Hardcover
How can you not love someone who writes, "What makes a boy from Ohio, born in the wrong century, raised on Tater Tots and Birds Eye, end up wanting to eat like a Greek peasant for breakfast, a French peasant for lunch, and a Moroccan peasant for dinner?"
This book is beautiful, inspiring, intelligent and unpretentious. It is laid out by seasonal menu, rather than classes of food, and gets you thinking about the experience of food as much as the creation. The recipes are well written with lovely pictures, clear formatting, and good descriptions.
I'll also include another quote from Tanis that you might find useful if contemplating a purchase: "Simplicity is key. People who cook fussy food for their friends seem to have the least fun. I say leave that fussy food to those with a staff and a paid dishwasher... A meal needn't be fancy, nor should it take all day to make. But, that said, most of the menus in this book are not those 30-minute-specials-with-only-3-ingredients whose intent seems to be to keep youout of the kitchen. What's wrong with spending a little time in the kitchen?"
This book is beautiful, inspiring, intelligent and unpretentious. It is laid out by seasonal menu, rather than classes of food, and gets you thinking about the experience of food as much as the creation. The recipes are well written with lovely pictures, clear formatting, and good descriptions.
I'll also include another quote from Tanis that you might find useful if contemplating a purchase: "Simplicity is key. People who cook fussy food for their friends seem to have the least fun. I say leave that fussy food to those with a staff and a paid dishwasher... A meal needn't be fancy, nor should it take all day to make. But, that said, most of the menus in this book are not those 30-minute-specials-with-only-3-ingredients whose intent seems to be to keep youout of the kitchen. What's wrong with spending a little time in the kitchen?"
35 of 38 people found the following review helpful
5.0 out of 5 stars
Fantastic!
9 Jan 2009
By L. Hanzlicek
- Published on Amazon.com
Format:Hardcover
I bought this cookbook for my husband for Christmas (he is the cook in the family) and he absolutely loves it. He has made several of the recipes, mostly the duck ones so far, and they have all turned out delicious AND beautiful. The recipes he has made have been fairly simple but still come off as "fancy" (meaning if you served these meals to guests they would be impressed).
He said his favorite thing about the book is that it has made it easy for him to try out new ingredients (this week it was turnips) without a lot of fuss. He also enjoys the organization of the book by menu. Finally, this is truly a beautifully made book, with gorgeous photography and nice paper.
I would say this book is great for a home chef with a bit of experience who is looking to try new things and expand their horizons.
He said his favorite thing about the book is that it has made it easy for him to try out new ingredients (this week it was turnips) without a lot of fuss. He also enjoys the organization of the book by menu. Finally, this is truly a beautifully made book, with gorgeous photography and nice paper.
I would say this book is great for a home chef with a bit of experience who is looking to try new things and expand their horizons.
52 of 65 people found the following review helpful
4.0 out of 5 stars
So much better than I imagined
11 Nov 2008
By Steve Sando
- Published on Amazon.com
Format:Hardcover|Amazon Verified Purchase
I feared this would be precious and silly but what a great book! Good, simple food and creative menus. Read this instead of Rachel Ray or Sandra Lee and you'll actually learn how to cook instead of just following recipes.
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4.4 out of 5 stars
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