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Dinner: Changing the Game | The Art of Simple Food | A Platter of Figs and Other Recipes | Sunday Suppers At Lucques | A Change of Appetite | The A.O.C. Cookbook | The Art of Simple Food II | Heart of the Artichoke and Other Kitchen Journeys | Canal House Cooks Every Day
In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. Individually or in combination, they make perfect little meals that are elemental and accessible, yettotally surprisingâand thereâs something to learn on every page. Among the chapter titles thereâs âBread Makes a Meal,â which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and Davidâs version of egg-in-a-hole. A chapter called âMy Kind of Snackâ includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in âVegetables to Envyâ range from a South Indian dish of cabbage with black mustard seeds to French grandmotherâstyle vegetables. âStrike While the Iron Is Hotâ is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave.
About: In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style.
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