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 surprisingaand thereas something to learn on every page. Among the chapter titles thereas aBread Makes a Meal, a which includes such alluring recipes as a ham and GruyAure bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and Davidas version of egg-in-a-hole. A chapter called aMy Kind of Snacka includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in aVegetables to Envya range from a South Indian dish of cabbage with black mustard seeds to French grandmotherastyle vegetables. aStrike While the Iron Is Hota is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave.My two favorite oven-roasted nuts are Salted Almonds with Rosemarya utterly simple, but they taste meaty, and a bit smokyaand Cashews ... They make a fine snack with a cold beer and are also delicious sprinkled over steamed rice. makes a small bowlful (about 11a4 cups) ... Serve warm or at room temperature. cashews with indian spices 1a2 teaspoon coriander seeds 1a2 teaspoon 44one good dish.
|Title||:||One Good Dish|
|Publisher||:||Artisan Books - 2013-10-22|