Our food editors recommend David Tanis Market Cooking as a new kitchen essential.
-Martha Stewart Living
Tanis has long been one of the best voices on modern American cooking, a gifted chef-25 years at Chez Panisse-and equally gifted writer. His new book is a lovely one, with 200 recipes embedded in almost 500 pages, all geared toward today's vegetable-driven cuisine. . . . Tanis's food is deeply flavorful, honest, creative and always, always fun to cook.
-Los Angeles Times
A crash course on how to seek out the best, fresh, and simple ingredients, and what to do with them once you have them.
-Foodandwine.com
Deciding what to cook based on what looks good at the market only works if you have a roster of simple, accessible recipes for each ingredient at your fingertips. Luckily, that's exactly what the new book from [David Tanis] delivers here.
-Epicurious
An inspired collection of ideas that serves as a teaching manual of sorts, with traditionally written recipes, ingredients and steps spelled out, and a more informal description in narrative form of how to prep a dish.
-Minneapolis Star Tribune
Tanis invites us to learn deeply about each ingredient and to discover cooking methods and recipes that showcase what makes them special. . . . With wisdom and generosity, Tanis eases us in the direction of more intuitive, more spontaneous cooking. The point of it all is this: Delicious needn't be complicated. And that's something that every cook-from beginner to pro-can appreciate.
-Fine Cooking
A gentle, approachable guide to getting the most out of your [market] haul. . . . [Tanis's] calm, Jedi-like assurance guides you into making a perfect Tuscan pork roast, Oaxaca-style garlic soup, or a quick harissa recipe that you'll soon know by heart. There's a reason that young-gun chefs like Ignacio Mattos, who cooked with Tanis at Chez Panisse, revere him: He's got The Knowledge.
-BonAppetit.com
In [Tanis's] largest and most comprehensive cookbook to date, his words read as patient, funny, and understanding-the ideal companion on your seasonally focused culinary journey. . . . At a time when famous chef-driven cookbooks are becoming more and more like aspirational coffee table books-beautiful but full of eight-hour, six-component recipes you'll probably never work through-it's a delight to return to straightforward simplicity and accessibility. . . . In our restaurant-obsessed era, mixed in with Blue Apron conveniences, David Tanis Market Cooking makes a compelling case for staying home and cooking from scratch.
-East Bay Express
Over 200 confidence-building recipes. . . . Tanis is a wise chef for all seasons.
-BookPage
These beautifully simple preparations allow market-fresh vegetables and herbs to shine. . . . An inviting entry to the fundamentals of market cooking.
-Library Journal
Recipes are simple but deliver. Tanis is an excellent recipe writer as well.
-The Telegraph (UK)
I could happily eat David's food every day. I love its beauty, simplicity, and integrity, and there's always an element of surprise. Market Cooking is his best book yet.
-Alice Waters, owner, Chez Panisse, and founder, the Edible Schoolyard Project
There is a refreshing clarity to David Tanis's food. Who needs fireworks when your ingredients are market-fresh, the recipes are reassuringly straightforward, and the author is the most brilliant cook?
-Yotam Ottolenghi, author of Plenty and Jerusalem
David Tanis always makes me want to cook-right now. This is a gorgeous and essential book.
-Deborah Madison, author of In My Kitchen and Vegetable Cooking Forever
I do not know how he does it, but David Tanis has produced another can't-do-without book-a classic.
-Madhur Jaffrey, author of Vegetarian India
David's cooking is succulent, fresh, and full of joy.
-Francis Mallmann author of Mallmann on Fire
In Market Cooking, David Tanis shares the genius of his nuanced, simple yet sophisticated dishes. His book is a must-read for home cooks and professional chefs alike.
-Travis Lett, author of Gjelina
A gem of a book-David's food is the perfect balance of wise traditions and contemporary whimsy.
-Gabriela Camara, chef, Cala and Contramar
I can't explain it! He makes magic with simple ingredients and with such ease. Tanis is a wizard!
-Ignacio Mattos, chef/co-owner, Estela
What joy . . . I love the purity and simplicity of David's food and his evocative prose.
-Darina Allen, founder, Ballymaloe Cookery School, and author of Grow, Cook, Nourish
