David Tanis Market Cooking: Themes and Variations, Ingredient by Ingredient
This book is about seeking out the best ingredient and exploring the best ways of cooking it, pulling from all the world's great cuisines. So whether it's Louisiana Dirty Rice, Persian Jewel Rice, Chinese Sticky Rice, Arroz Valenciana, or Italian Risotto, you learn the qualities of each ingredient (the long and the short of it!) and the best methods and recipes for showcasing what makes it special. Surprises abound in this vast recipe collection (over 60 percent of which are vegetarian or vegetable-based), such as Tanis's unexpected happy nod to the value of leftovers: he offers scores of suggestions to morph them into dishes every bit as delicious as the meal in which they originally appeared.
David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including A Platter of Figs and Other Recipes, which was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.) and Heart of the Artichoke, which was nominated for a James Beard Award. Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the New York Times for nearly six years.