One Good Dish by David Tanis Download (read online) free eBook .pdf.epub.kindle

One Good Dish

In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. Individually or in combination, they make perfect little meals that are elemental and accessible, yettotally surprising—and there’s something to learn on every page. Among the chapter titles there’s “Bread Makes a Meal,” whi

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    Jess

    Jan 07, 2017

    rated it
    liked it

    I gave it three stars due to the wonderful background antidotes that Tanis gives for each recipe. I truly appreciated the education. The introduction has additional advice from Tanis on selecting olive oil, anchovies, olives, bread, etc. It isn’t earth shattering advice; but the locations for sourcing the olive oil and anchovies was new to me.
    Overall, the recipes are straight forward and simple. I can’t rave about it because many of the recipes didn’t interest me. The section I most enjoyed was


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    Carol

    If I rated this I would give it two stars = It was OK. But I’m not rating it, because it’s most likely a fantastic cookbook. But not for me. Not for Peoria.

    Quail eggs. Seaweed salad. Chrysanthemum Greens with Silken Tofu. Red Beet Salad. (<<–grated raw beets. Um, no thanks, I’m good.)

    The pictures were lovely. Reading this on Kindle for PC was vastly better than on the Kindle itself. I don’t think Kindle and Cookbook are compatible terms.

    I kept reading to the end and was rewarded with th

    Quail eggs. Seaweed salad. Chrysanthemum Greens with Silken Tofu. Red Beet Salad. (<<–grated raw beets. Um, no thanks, I’m good.)

    The pictures were lovely. Reading this on Kindle for PC was vastly better than on the Kindle itself. I don’t think Kindle and Cookbook are compatible terms.

    I kept reading to the end and was rewarded with three recipes I want to try.

    *Mustard from scratch* Friends who grow mustard gave us a large bag of it and I’ve been wondering how to use mustard seed. Here is an answer.

    *Garam Masala* I doubt I’ll make this, but it’s good to know what goes in this spice blend I use in curries.

    *Hibiscus Flower Quencher* I had this at an Egyptian-American wedding this summer and it was quite delightful.

    In addition I read with interest *Real Chai Made to Order*. With smugness, really. I’ve been doing this for years, taught by my friend who grew up in India. But I may try Tanis’s additions of fennel and black peppercorns.


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    Heidi The Hippie Reader

    I picked up One Good Dish hoping to find some simple dinner ideas and found it to be hilariously above my sophistication level. I’m certain that high class foodies would love this as it presents the recipes in such a simple, straight forward manner that I even considered if it would be possible to find fresh clams in my area. (The answer is no, in case you were wondering.) Someday, I may make the Cream Filled Dates (cut open a date, put cream inside) or Caipiroska (vodka flavored with sugar coat

    I did enjoy Tanis’ educational blurbs before each dish. They gave cultural details of the backgrounds and flavors incorporated in whatever recipe he was presenting. Also, it is fun to experience someone discussing a subject that they find engrossing and, for Tanis, that is clearly food. I saved my favorite quotation from the text:

    Freshly dug new potatoes are a real turn-on. A cheap thrill perhaps, but a thrill nonetheless.pg 56

    Ah, well. I wish that I was more adventurous in the kitchen because, if I was, this book would have been so easy to love.
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