David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient
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—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 Café Escalera in Santa Fe, New Mexico; and he operated a successful private supper club in his seventeenth-century walk-up in Paris. David Tanis Market Cooking is about seeking out the best ingredients, learning the qualities of each, and exploring the methods and recipes that showcase what makes those ingredients special—pulling from all the world’s great cuisines. Includes demonstration and small tastings from the new cookbook, paired with a beverage.