David Tanis Market Cooking – Review, recipe and giveaway
November 12, 2017 by Jenny
David Tanis has always been a
favorite. His work is elegant, yet approachable, and his dishes
rely on ingredients that are readily available.
One Good Dish, Heart of the Artichoke and Other Kitchen
Journeys and A Platter of Figs and Other Recipes are
all on my bookshelf. Corn: A Country Garden Cookbook was just
ordered (how did I not know about this title?)
Almost 500 of David’s online recipes from his City Kitchen column for the New York Times are indexed, one click and you can add them all to your bookshelf.
David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient, his latest title, is nearly 500 pages of greatness. Ottolenghi says it perfectly, “Who needs fireworks when your ingredients are market fresh, the recipes are reassuringly straightforward, and the author is the most brilliant cook?” Who would dare to disagree with Ottolenghi, not I?
Organized by ingredient, the author’s purpose in this title is to enable us to become discerning with regard to ingredient selection at the market and to educate ourselves about the methods of cooking those ingredients to highlight their specific qualities. Over 200 recipes and 300 photographs brought together by David’s brilliant writing make this one of the best books of 2017.
The Japanese cucumber salad is so easy and delicious and the Garlicky pork and potatoes are perfection and is what was for dinner today (my not so lovely photo can be found at the link). The recipes here will be turned to time and again in this stunning book. Be sure to check out our calendar for David’s book tour dates.
Special thanks to Artisan and the author for sharing the Incendiary Chinese chicken with our members today and for offering three copies of this book in our contest below.
Incendiary Chinese
chicken
Add this recipe to your Bookshelf (click the blue +Bookshelf button).
In some Chinese dishes, a very hefty handful of whole dried red chiles is added to the wok. Left whole, they provide a kind of sneaky background heat. The dish looks frightening at first glance, and it is pretty darned spicy, but the result is not overwhelmingly incendiary as long as you remember to eat just the chicken and dodge the chiles.
- 4 boneless, skinless chicken thighs (about 1 pound), cut into 1-inch cubes
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 2 teaspoons sweet rice wine, such as Shaoxing (or substitute sherry)
- 1 teaspoon dark soy sauce
- 3 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon slivered fresh ginger
- 6 garlic cloves, minced
- 24 Chinese dried red chiles (or substitute chiles de árbol)
- 2 cups Blond Chicken Broth (see below)
- 4 scallions, chopped
Put the chicken in a bowl, add the cornstarch, salt, sugar, wine, and soy sauce, and toss to coat. Set aside for 20 minutes.
Put the oil in a wok over high heat and heat until hot. Add the chicken and cook for about 2 minutes, tossing constantly so it browns and crisps all over. With a slotted spoon, remove the chicken to a plate. Reduce the heat to medium.
Add the Sichuan peppercorns and let them toast for a minute or so, until fragrant. Add the ginger, garlic, and dried chiles and cook for 1 minute. Turn the heat to high, add the chicken, chicken broth, and half the scallions, and stir-fry until the liquid has reduced by half, about 2 minutes.
Transfer to a serving platter and sprinkle with the remaining scallions.
Makes 4 servings
Blond Chicken Broth
Add this recipe to your Bookshelf (click the
blue +Bookshelf button).
Put 3 pounds meaty chicken bones (a combination of wings, backs, and necks), 2 quartered medium onions, 2 chopped carrots, 1 chopped celery stalk, a bay leaf, 2 thyme sprigs, 2 parsley sprigs, 5 black peppercorns, and 6 quarts water in a large soup pot and bring to a boil.
Reduce the heat to a gentle simmer. Skim off and discard any foam that has risen to the surface. Simmer, uncovered, for 2 hours, skimming frequently. Strain the broth through a fine-mesh sieve and cool to room temperature. Skim the fat from the surface and use immediately, or refrigerate for up to 3 days or freeze for future use (the fat will rise to surface and congeal).
Makes 4 quarts
Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). Copyright © 2017. Photographs by Evan Sung.
The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 19th, 2017.
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