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Cover: 9781579656287 | David Tanis Market Cooking | David Tanis | Buch | Englisch | 2017
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David Tanis Market Cooking
Recipes and Revelations, Ingredient by Ingredient
Buch von David Tanis
Sprache: Englisch

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Beschreibung
The best ways to cook the freshest ingredients. Themes and variations, ingredient by ingredient.
The best ways to cook the freshest ingredients. Themes and variations, ingredient by ingredient.
Über den Autor
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, which was chosen as one of the fifty best cookbooks ever by the Guardian/Observer (London), and Heart of the Artichoke, which was nominated for a James Beard Award. He spent many years as a chef with Alice Waters at Chez Panisse 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.

He is an advocate for simple home cooking, with a core belief that food needn't be fussy to be beautiful. An avid traveler, his first stop on any trip is at an outdoor market, finding inspiration in regional cuisines from hither and yon. He has written for a number of publications, including the Wall Street Journal, the Guardian/Observer, Cooking Light, Bon Appétit, Fine Cooking, and Saveur.

Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the New York Times for nearly seven years.
Details
Erscheinungsjahr: 2017
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9781579656287
ISBN-10: 1579656285
Sprache: Englisch
Einband: Gebunden
Autor: Tanis, David
Hersteller: Artisan Publishers
Maße: 256 x 195 x 48 mm
Von/Mit: David Tanis
Erscheinungsdatum: 03.10.2017
Gewicht: 1,618 kg
Artikel-ID: 121109336
Über den Autor
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, which was chosen as one of the fifty best cookbooks ever by the Guardian/Observer (London), and Heart of the Artichoke, which was nominated for a James Beard Award. He spent many years as a chef with Alice Waters at Chez Panisse 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.

He is an advocate for simple home cooking, with a core belief that food needn't be fussy to be beautiful. An avid traveler, his first stop on any trip is at an outdoor market, finding inspiration in regional cuisines from hither and yon. He has written for a number of publications, including the Wall Street Journal, the Guardian/Observer, Cooking Light, Bon Appétit, Fine Cooking, and Saveur.

Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the New York Times for nearly seven years.
Details
Erscheinungsjahr: 2017
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9781579656287
ISBN-10: 1579656285
Sprache: Englisch
Einband: Gebunden
Autor: Tanis, David
Hersteller: Artisan Publishers
Maße: 256 x 195 x 48 mm
Von/Mit: David Tanis
Erscheinungsdatum: 03.10.2017
Gewicht: 1,618 kg
Artikel-ID: 121109336
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