One Good Dish

One Good Dish

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by David Tanis
     
 

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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&

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.

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

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

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

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.

Product Details

ISBN-13:
9781579655815
Publisher:
Artisan
Publication date:
10/22/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
256
Sales rank:
670,080
File size:
27 MB
Note:
This product may take a few minutes to download.

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.

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One Good Dish 4 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
Great resource for everyday recipes from all over the world. Broad collection of exotic recipes.