One Good Dish [Kindle Edition] Author: David Tanis | Language: English | ISBN:
B00DWK541A | Format: PDF, EPUB
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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 surprising—and there’s something to learn on every page. Among the chapter titles there’s “Bread Makes a Meal,” which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David’s version of egg-in-a-hole. A chapter called “My Kind of Snack” 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 “Vegetables to Envy” range from a South Indian dish of cabbage with black mustard seeds to French grandmother–style vegetables. “Strike While the Iron Is Hot” 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.
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- File Size: 36321 KB
- Print Length: 256 pages
- Publisher: Artisan (October 22, 2013)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B00DWK541A
- Text-to-Speech: Enabled
X-Ray:
- Lending: Enabled
- Amazon Best Sellers Rank: #36,861 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #2
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > California - #14
in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > California - #28
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Meals
- #2
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > U.S. Regional > California - #14
in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > California - #28
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Meals
I once had a professor who repeatedly said "To the point!" as he paced in front of the class. And he stared us in the eye and jabbed his index finger in our direction to em-pha-size his "point". He turned out to be a darn good teacher--at least I retained the information and the concepts that he was trying to convey to us. He would emphasize what, in his mind, was at the heart of the matter: That precise, little tidbit of information, that gem of an idea, which would provide enlightenment. I hadn't thought of that professor in decades. Interesting, that my brain reminded me of that professor as I digest this cookbook...
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.
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