In a world of culinary bombast, David Tanis is a breath of sanity, a practical, thoughtful cook whose ideas are rooted in tradition but not constrained by them. Most of the book is arranged by main ingredient, reflecting its inspiration in a trip home from the market with shopping bag full of what looks best. Sometimes he offers what we’d call tips rather than full recipes, such as a spread in which he suggests different ways to season corn on the cob. And for every simple treatment such as a butter bean gratin, he’ll also provide a dash of flavor insight, as in carrots roasted in aromatic coconut oil with chiles, mint, cilantro, and lime. We go into every fall season wondering what we can happily recommend to the widest spectrum of good home cooks and David Tanis Market Cooking will be one of those books in 2017.
Gorgeous color photographs throughout. Hardcover.