- Hardcover: 256 pages
- Publisher: Artisan (18 Oct. 2013)
- Language: English
- ISBN-10: 1579654673
- ISBN-13: 978-1579654672
- Product Dimensions: 18.6 x 2.4 x 23.6 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 444,881 in Books (See Top 100 in Books)
One Good Dish Hardcover – 18 Oct 2013
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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""
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
About the Author
David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including A Platter of Figs and Other Recipes, which was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.) and Heart of the Artichoke, which was nominated for a James Beard Award. He spent many years as chef with Alice Waters at Chez Panisse restaurant in Berkeley, California; he ran the kitchen of the highly praised Cafe Escalera in Santa Fe, New Mexico; and he operated a successful private supper club in his 17th-century walk-up in Paris. He has written for a number of publications, including the Wall Street Journal, the Guardian/Observer (U.K.), Cooking Light, Bon Appetit, Fine Cooking, and Saveur. Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the New York Times for nearly six years.
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Top Customer Reviews
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 ›
Have used wordery a few times now and great service and prices
And why is he a God simply because Tanis loves cooking, loves sharing and loves other people ti share his passion. Wonderful
Most Helpful Customer Reviews on Amazon.com (beta) (May include reviews from Early Reviewer Rewards Program)
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.
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.
I've read his other books: "Heart of the Artichoke" and "Other Kitchen Journeys" and I own a copy of "A Platter of Figs and Other Recipes". While I liked the recipes in Platter of Figs, I never got a lot of use from the book. In fact, while writing this review, I had to go grab that book off a dusty shelf and refresh my memory of it. Oh, yes, I was reminded: He created menus with each dish revolving around another. And it was not a simple task to unwind all the information in order to pinpoint, to find, one particular recipe. This is a simpler book to follow: No more menus to present a grouping of recipes. The recipes in this book are uncomplicated and they are meant to stand alone. They are for one or two servings, up to comfort food for a table full of friends and family.
I acknowledge that one might find that a compilation of just 100 recipes is not enough to create a great cookbook (which is my feeling and why I gave it a 4-star rating). And then you have to consider that some--more than just a few--of these 100 are very basic or simple or just a twist on something from one of his other books.) But, then, you have to consider the basis for this book: Less is more.
So, to help you decide, here are some of the recipes that I've made and liked and some that are still on my bucket list. Some of the recipes I've listed below are also shown in detail in the "Look Inside" feature (which, for this particular book, shows clear, mouth-watering full-color pictures and quite a few recipes), and it also gives an indication of those simple and basic recipes that I mentioned above:
--egg-in-a-hole made with olive oil, not butter, plus garlic and red pepper flakes;
--a simple dish of spaghetti with bread crumbs and coarse pepper;
--a fun way to present a grilled cheese sandwich (use a waffle iron!);
-- mackerel or sardine rillettes, smoked or poached; I love any kind of rillettes and this is a real "keeper" for me;
--quick scallion kimchee (another keeper);
--fresh shell beans with rosemary gremolata; simple and perfect--especially when all but the lemon, oil and salt come right from my garden;
--cream of wild mushroom and parsnip soup (still on my bucket list for late fall);
--semolina and ricotta gnocchi, made in the manner of gougeres;
--a very green (cilantro, basil, mint, scallions, lime wedges) fish stew, kind of Thai-like, but grated coconut and no coconut milk;
--a creamy, comforting, soup combining soft cannellini, roasted winter squash, tiny pasta;
--a warm French lentil salad that's got one of the longest ingredient lists in the book, but every ingredient is perfectly chosen and correctly measured and the balance of flavors is superb;
--baby white turnips and butter, simmered/steamed; I grow the pure white, delicate Japanese turnips in my garden. This recipe has been a keeper of mine for several years now: An easy go-to; prep the turnips, get them in the pan with butter and water and they are done in no time;
--long-cooked kale; Tanis does not believe in the current trends for kale;
--charred endives and anchovy butter;
--"scorched" sweet peppers and onions: Tanis presents an unusual technique: Cast iron skillet, high heat, no oil or fat until the veggies start to give up their juices, then S & P, add oil and stir-fry. I love this technique on a grill. I preheat the skillet for about 10 minutes in a covered grill.
--stir-fried fresh in-the-shell shrimp that have been dipped in a wonderful spice mix with corn starch;
**I received a temporary download (about two months) of this book from the publisher in mid-summer (through NetGalley) in exchange for a review. So, I have been working my way through my bucket list of recipes for several months prior to posting this.**