{"product_id":"bfl-david-tanis-market-cooking-9781579656287","title":"David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eNamed a Best Cookbook to Give and Get by\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eFood \u0026amp; Wine\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eMartha Stewart Living\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, the\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBoston Globe\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, the\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eChicago Tribune\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, the\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eHouston Chronicle\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, the\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eMinneapolis Star Tribune\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, and Eater\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eDavid Tanis Market Cooking\u003c\/span\u003e\u003cspan\u003e is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special—pulling from all the world’s great cuisines.\u003cbr\u003e\u003cbr\u003eSections on universal ingredients—such as alliums (garlic, onion, shallots, leeks, etc.)—offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to China, with wonderful results.\u003cbr\u003e\u003cbr\u003eA masterwork of recipes, approach, technique, and philosophy, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eDavid Tanis Market Cooking\u003c\/span\u003e\u003cspan\u003e is as inspiring as it is essential. This is how to become a more intuitive and spontaneous cook. This is how to be more discerning in the market and freer in the kitchen. This is how to transform the freshest ingredients into one perfectly delicious dish after another, guided by the core beliefs that have shaped David Tanis’s incomparable career: Food doesn’t have to be fussy to be satisfying. Seasonal vegetables should be central to a meal. Working with food is a joy, not a chore.\u003c\/span\u003e\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":43172461871310,"sku":"9781579656287","price":69.9,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/0883\/2974\/files\/9781579656287_a.png?v=1758860920","url":"https:\/\/www.bookxcess.com\/products\/bfl-david-tanis-market-cooking-9781579656287","provider":"BookXcess","version":"1.0","type":"link"}