David Tanis Libri

Recipes from a very small kitchen by a man with a very large talent.Nobody better embodies the present-day mantra "Eat real food in season" than David Tanis, one of the most original voices in American cooking. For more than a quarter-century, Tanis has been the chef at the groundbreaking Chez Panisse, in Berkeley, California, where the menu consists solely of a single perfect meal that changes each evening. Tanis’s recipes are down-to-earth yet sophisticated, simple to prepare but impressive on the plate.Tanis opens this soulful, fun-to-read cookbook with his own private food rituals, those treats―jalapeño pancakes, beans on toast, pasta for one―for when you are on your own in the kitchen with no one else to satisfy. Then he follows with twenty incomparable menus (five per season) that serve four to six. Each transports the reader to places far and wide.  And for grand occasions, a time for the whole tribe to gather around the table, Tanis delivers festive menus for holiday feasts. So in one book, three kinds of small, medium, and large.

From corn on the cob and corn chowder to posole, corn figures prominently in menus around the world. In this wonderfully photographed book, chef and restaurateur David Tanis shows corn to be much more than an indispensable staple. More than 40 recipes draw on international cuisines to showcase the delectable versatility of this simple vegetable. 48 photos.