· Named a Best Cookbook of the Year by NPR, Entertainment Weekly, the Washington Post, Publishers Weekly, and more In his#;first non-menu cookbook, the New York Times food columnist offers utterly delicious recipes that epitomize comfort food. · 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. People. 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 www.doorway.ru: Artisan. “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 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.
New York Times food columnist David Tanis offers deeply personal recipes for those in need of simplicity and comfort. From raw beet tartare to an egg-in-a-hole, this culinary journey unwraps the definitive techniques necessary to achieve One Good Dish. www.doorway.ru In this series, food writer, wine lover and cookbook obsessive Kristin Donnelly test-drives the most fun and inspiring new books that come. Title:One Good Dish Author:David Tanis Pages Publisher (Publication Date):Artisan; Illustrated edition (Octo) Language: English ISBN, ISBN or ASIN Download File Format:EPUB Named a Best Cookbook of the Year by NPR, Entertainment Weekly, the Washington Post, Publishers Weekly, and more.
“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 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. Named a Best Cookbook of the Year by NPR, Entertainment Weekly, the Washington Post, Publishers Weekly, and more In his#;first non-menu cookbook, the New York Times food columnist offers utterly delicious recipes that epitomize comfort food. One Good Dish, his third book, differs from the others in that it is not menu based. Rather, Mr. Tanis explores the delights to be found in the simplicity of making ‘one good dish’ to be eaten alone or maybe accompanied by a green salad. ‘ Company welcome,’ he adds. The book is divided into eight chapters.
0コメント