inspiring book
I think it's a book that suits beginners and enthusiasts a llike
Beautifully photographed with recipes that are easy to recreate

This is an amazing book, I wish it had been published when I lived within easy access to year-round green markets. David Tanis Market Cooking celebrates la cuisine du marché--visit the market, see what is best and in season, and then decide the menu. The key to this book is simplicity, allowing market gems to be at the forefront of flavor. Tanis focuses on key ingredient topics: alliums, vegetables, seasoning, and essentials. It's a beautifully photographed doorstop of a book, unfortunately that means I don't think it's practical to drag it to the market! So many amazing recipes and ideas from a provençal garlic soup to amazing dishes including parsnips, mushrooms. This is a beautiful cookbook that would look great on the bookshelves of everyone from the beginning cook to the experienced looking for inspiration.

Although most of us have special ways to prepare our favorite vegetables, same old-same old can get a bit boring. However, celebrated chef David Tanis has released a cookbook that will take away any boredom and make mundane ingredients exciting. David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient is an excellent cookbook and is organized by ingredient rather than by course. This makes it easy to look in the fridge, or see what looks good at the market, and then prepare something new and exciting. In addition to favorite alliums (garlic, onions, shallots, etc.), vegetables, and herbs, there is a chapter on Seasoning and also Kitchen Essentials which includes basics such as cooking eggs, as well as some basic breads and Asian noodle dishes. There are also recipes for basic sauces such as an easy and fabulous Harissa as well as a Classic New Mexican Green Chile Sauce. Tanis shows (through excellent photographs) how to make mayonnaise, Crème Fraîche, Fromage Blanc, and Clarified Butter. There is also a section on preparing perfect rice.

One thing that sets this book apart from similar cookbooks is that the recipes are quite innovative and unique – there are dozens of recipes for transforming plain vegetables into mouthwatering showcase dishes. Although the main ingredients are vegetables, he uses them in dishes with chicken, meat, and seafood, so this isn’t just for vegetarians.

David Tanis Market Cooking is a beautiful cookbook; the photos are gorgeous, the recipes are mostly simple and suitable for cooks of all experience levels, and it is definitely one that belongs in every cookbook collection. Highly Recommended.

Special thanks to NetGalley for supplying a review copy of this book.

TITLE: His focus on simplicity, freshness and a natural harmony will whet your appetite

David Tanis continues to evolve, and I'm glad to have had the opportunity to be exposed to that evolution through his several books.

This is a book of working with--focusing on--foods, rather than choosing a recipe, then finding the ingredients for it: Tanis is trying to explain the process of being able to keep an open mind about what’s for dinner, (for tonight or for the week), until you hit the grocery store, or the farmers’ market, or open your CSA box. In this large volume, he arms you with certain recipes that are memorable in their simplicity or in their concept. And, after studying all that’s included in this book, when you go to market and survey the foods in front of you, certain recipes will pop into your head.

Has anyone ever asked you, “What do you like to cook?” or “What kind of dishes do you like to make?” or “What is your specialty?” Do you answer with “Italian”, or “Indian”, or “casseroles”, or something specific like that? If so, then this book is for you. This book will open your eyes and your mind to another way of creating your meals. Do you head to the grocery store after choosing a recipe from a book, and writing down the recipe’s ingredients? Then this book might help convince you to try it a different way.

If you answer those above questions with “I create dishes with what looks best at the market”, or something similar, then you already understand the concept and philosophy of this book. If you have basic, tried-and-true, or classic recipes memorized and know how to twist and turn them, and make substitutions; if you have an understanding or intuition about what foods and tastes complement each other; if you have a sense of amounts; know how to salt; know when to add a pinch of sugar or a splash of vinegar or squeeze of lemon, then you may not need this book anymore.

The conundrum here: If you are in the first boat, you may baulk at or not grasp what Tanis is trying to teach you. So, if you think you can keep an open mind and act the sponge, you really should give this book a try—even if you wait until you can find it at the library. If you are in the second boat, and if you still have room on your cookbook shelf(s), you will appreciate this book for its beautiful pictures, insightful words and inspiration. You will also find more than a few “keepers”.

And if you have read and appreciated Tanis’ other books, know that this book will be familiar in a way. You will need to decide if you have had enough, or you want more. Me? I love reading his books, knowing that I will always find some gems; knowing I will always find inspiration. When I sit down with a Tanis cookbook, I know I am in for a few hours of thoughtful and peaceful reflection. And I always keep a notebook and pen at hand for jotting down my own ideas—or maybe as a means to help me memorize something that he said. Also, for those who are familiar with his other works: No duplication here! As you would expect, David Tanis continues to evolve.

Some important observations:
--He has favorite flavors/foods: All the alums, potatoes (but there are not that many potato recipes in this book for some reason), hot chiles—and all veggies. He says that vegetables “should never be an afterthought in a meal”. Should not be called “sides”.
--Some of these recipes are precise, some are suggestive and I wouldn’t even call them recipes.
--To an experienced cook, some of this information will be old hat, but may work to revive a memory or provide inspiration.
--This is not a shallow book, neither is it overwhelming. All that's included is within the scope of anyone interested in food, any experience level.
--It is a beautiful book.

Some of my “keeper” recipes and ideas from this book:
--Japanese Scallion Custard
--leeks should always be cooked until soft, err on the side of more cooked
--outer romaine leaves saved to be chopped and sautéed in butter or olive oil
--Belgian endives with tangerine or blood orange vinaigrette
--a sea bass ceviche with coriander and cilantro
--Use tough fennel stems as a roasting rack for red snapper

I have many more favorites and have read so many more great suggestions and tips, but I will leave them for you to find as you turn the pages.

*I received a temporary download of this book from the publisher. I have read all of David Tanis’ books. When I was forced to dramatically downsize my cookbook library, I kept his “A Platter of Figs” and “One Good Dish”. He has helped me become the cook I am today, and my family appreciates it!

A great addition to your kitchen. Tanis provides clear instructions for straight-forward cooking. The book is built around recipes based on ingredients you might find attractive while shopping. Easy page layouts and beautiful photography make this a great gift or next purchase for the home cook ready to take the next step.

This is one of the most beautiful cookbooks that I've ever seen. The photography is amazing. Every vegetable that anyone would want a recipe for is included. I love this book and can't wait to have it in my library

Thank you for this book. The recipes are just not to my taste. I won't post a negative review online.

A wonderful cookbook, chock-full of easy to prepare dishes. Loaded with beautiful photographs. Personally, having just recently returned from Italy, I was thrilled with the "Pasta Cacio e Pepe" (pasta, cheese and pepper), and the "Pizza Bianca". Upon making them both, my wife and I felt like we were back in Lombardy! A big fan of Asian food, I was happy with the simplicity and deliciousness of the "Spicy Peanut Noodles". And, being confronted with a barrage of fresh tomatoes from our garden, the tomato recipes will be very fun to experiment with. This is a fun, unpretentious cookbook. Perfect for anyone who just wants to prepare simple, fresh, and delicious food!

This is a great cookbook and I enjoyed the layout of describing the veggie such as garlic and then putting in some recipes that use it. Very creative. There a ton of recipes I want to make.

Cooking with fresh, seasonal produce is certainly not a new thing - experienced cooks have been doing it for years. However, as Tanis points out in the lovely, information-packed, highly readable cookbook, many cooks today are seduced by easily acquired but often flavorless supermarket produce.

This title caught my eye on NetGalley because it's CSA season, when I invariably get the odd vegetable that I've never cooked. I was not disappointed. Tanis provided me with tasty ways to cook parsnips, greens, and even celery root, as well as new takes on old favorites like corn and potatoes. His recipe for Creamed Corn is super simple and absolutely delicious.

There is no pretentiousness here, as I often find with "cheffy" cookbooks - just simple, easy to follow recipes that rely on the deliciousness of fresh food. Highly recommended.

David Tanis Market Cooking by David Tanis is…

Well, frankly, it is humbling.

Have you ever read something (or seen someone doing something, etc) and you think to yourself: THIS PERSON IS THE REAL DEAL.

David Tanis is the real deal.

Of course, Mr. Tanis cooked with Alice Waters in Berkeley at Chez Panisse for many years. He’s written fourcookbooks and has been published in Wall Street Journal, the Guardian/Observer (U.K.), Cooking Light, Bon Appétit, Fine Cooking, and Saveur. He’s currently writing a column for the New York Times. And here I am, a nobody from Kansas, proclaiming him to be a master when y’all probably knew it all along. Forgive me my humble arrogance.

Let’s cut to the chase. This is a fantastic cookbook. It is nicely organized by ingredient (Leeks, onions, asparagus, peas, etc.) I received an advance reading copy from NetGalley in exchange for an unbiased opinion. I’m planning to buy a hard copy to keep on hand as a reference.

Again, my ‘To Make’ list is deceptively small. I cherry picked what I think will be my favorites just to keep from shouting that I was going to make ALL THE THINGS.

Pan con Tomate
Roast Chicken with Whole Garlic Heads
Oaxaca-Style Garlic Soup
Garlic Tomato Soup
Onion and Bacon Tart
Venetian Onions
Spicy Buttermilk Onion Rings
Red Onion Soup with Cheese Toasts
Butcher Steak with Shallot Pan Sauce
Golden Scallion Crepes
Romaine Leaves with Lemon and Parmesan
Lebanese Tabbouleh
French Chicken Tarragon
Sweet Corn with Green Chile Butter
Improved Creamed Corn
Corn Soup with Indian Spices
Wilted Kale with Pecorino
Butter Bean Gratin
White Bean Crostini with Rosemary
Biblical Brown Lentils
Red Lentil Dal
Cowboy Beans with Bacon
Baked Sweet Peppers with Feta and Bread Crumbs
North African Carrot Salad with Preserved Lemons
Celery Root My Way
Seared Cauliflower with Anchovy, Lemon, and Capers
Bucatini with Homemade Fennel Sausage
Homemade Crème Fraîche
Spicy Peanut Noodles
Rustic Apple Tart

This is a reference book any cook would love to have and use over and over again. So many delicious ideas and easy to make recipes with food you actually stock. There are so many simple ideas and recipes in this book I had never thought of making with the food I have on hand all the time. This one of the most inspiring cooking books I have ever read. I will be buying this book for new and old cooks, and this will make a good wedding gift.

I love reviewing cookbooks -- they've set a high standard in our foodie age. While the David Tanis Market Cooking book has beautiful photos, great information, and interesting recipes, it's not a book that I would have on my shelf as a resource, or give as a gift (unless I knew of someone who was huge fan of David Tanis). I wasn't immediately drawn to recipes thinking 'I have to try this', but that's not to say they weren't delicious-sounding!