BN.com Gift Guide

One Good Dish

( 1 )

Overview

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...

See more details below
Hardcover
$17.32
BN.com price
(Save 33%)$25.95 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (19) from $10.84   
  • New (15) from $11.53   
  • Used (4) from $10.84   
One Good Dish

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$14.49
BN.com price
(Save 44%)$25.95 List Price

Overview

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.

Read More Show Less

Editorial Reviews

Publishers Weekly
★ 08/19/2013
Tanis (A Platter of Figs) turns his focus to an eclectic array of simple, casual meals that satisfy and are appropriate to be eaten at any time of day. Tanis’s whimsy runs from bread, snacks, and condiments to vegetables, griddled foods, desserts, and more. Waffle-iron grilled cheese, gorgonzola and walnut crostini; and ham and gruyere bread pudding are highlights among the rustic offering of bread entries. Snack options are diverse and wholly appetizing, including smaller nibbles such as quail eggs with flavored salt and cucumber spears with dill, along with more substantial dishes such as potato salad with peppers and olives, polenta “pizza” with crumbled sage, and cold chicken with spicy scallion oil. His chapter titled “Eating with a Spoon” centers on pleasures in a bowl and contains a full-bodied, save-your-life garlic soup, rice porridge with salted egg, yellow risotto with saffron and lemon, and clams in the shell with fennel and parsley. Recipes based on vegetables are robust and inventively appealing, including long-cooked kale, which incorporates Spanish chorizo and red pepper flakes; well-charred endives with anchovy butter; and braised lettuce, sweet peas, and ham. Accompanied by numerous full-color photographs, the recipes in this collection are suitable for solo dining or entertaining guests and are certain to please. (Nov.)
Time Out Los Angeles
“Simple, rustic dishes with flavors from around the globe for meals around the clock. . . . Everything you wish you can make at home...and now you can.”Time Out Los Angeles
Kinfolk
“Approachable recipes. . . . The book is as suited to cobbling dishes together for a dinner party as it is to making a leisurely, comforting dinner for one.”Kinfolk
Eater
“Moms across the country will want this book.” —Eater
BookPage
“‘Serenity’ isn’t a word usually associated with cooking or cookbooks, but it’s the word and the feeling that David Tanis’s latest, One Good Dish elicits.Add simplicity and a minimalist’s less-is-more approach and you’ll be in Tanis mode, ready to quietly revel in his eclectic collection of favorite dishes meant to be eaten at any time of day, alone or with friends. . . . A pleasure and a delight.” —BookPage
San Francisco Bay Guardian
“Utterly delicious recipes that epitomize comfort food, Tanis-style. With something to learn on every page . . . each irrepressible chapter offers one perfect food moment after another.” —San Francisco Bay Guardian
Washington Post
“Trust David Tanis to keep it real.. . . The oeuvre [of One Good Dish] is modern and American, unfussy and charming. It’s a melting pot that manages to stay minimal. Tanis taps Everyman’s penchant for snacking on cold poached chicken; his version has the slightest Asian accent. Leftover polenta becomes a pizza platform. Tea-focused recipes wrap up the collection in an urbane way, and I found them a thoughtful, welcome addition in our coffee-saturated culture. A close reader of cookbooks will find a certain serenity in the book’s design, and considerable comfort in re-creating dishes with relatively few ingredients.”

—Washington Post

People
“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

various

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 aNew York Timeswriter 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

From the Publisher
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 aNew York Timeswriter 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

Library Journal
12/01/2013
Departing from the seasonal menus that characterized his previous titles, chef and New York Times columnist Tanis (A Platter of Figs and Other Recipes) presents small dishes, snacks, condiments, and drinks meant to be consumed when desire strikes. He introduces each recipe with a brief reflection, and it's his elegant prose that makes a few almost-too-simple offerings (e.g., real garlic toast, watered-down wine) sound sublime. Stunning photographs accompany full-flavored dishes such as Vietnamese vegetable baguette, save-your-life garlic soup, and ginger spice wafers. VERDICT Minimalistic recipes in nonprescriptive categories will please grazers and foodies who generally have high-quality ingredients (e.g., crusty bread, cold-pressed olive oil) on hand.
Read More Show Less

Product Details

  • ISBN-13: 9781579654672
  • Publisher: Artisan
  • Publication date: 10/22/2013
  • Pages: 256
  • Sales rank: 116,819
  • Product dimensions: 7.20 (w) x 9.10 (h) x 1.00 (d)

Meet the Author

David Tanis is the author of A Platter of Figs and Other Recipes,Heart of the Artichoke and Other KitchenJourneys, and One Good Dish. His weekly column, City Kitchen, appears in The New York Times.

Read More Show Less

Customer Reviews

Average Rating 4
( 1 )
Rating Distribution

5 Star

(0)

4 Star

(1)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted May 23, 2014

    Good book

    Great resource for everyday recipes from all over the world.
    Broad collection of exotic recipes.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)