A masterwork of recipes, approach, technique, and philosophy. This volume educates the reader to become a more intuitive and spontaneous cook, more discerning in the market and freer in the kitchen. Tanis describes how to transform the freshest ingredients into one perfectly delicious dish after another, guided by the core beliefs that have shaped his incomparable career. Food does have to be fussy to be satisfying. Seasonal vegetables should be central to a meal. Working with food is a joy, not a chore.
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” and “Heart of the Artichoke”. He spent many years as chef with Alice Waters at Chez Panisse in Berkeley, California; he ran the kitchen of the highly praised Café Escalera in Santa Fe and operated a successful private supper club in Paris. He has written for a number of publications, including the “Wall Street Journal”, the “Guardian/Observer” (U.K.), “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 six years.
Tuesday, December 12, 6 – 8 pm
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15 Under Mountain Road