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David Tanis was a longtime chef at the acclaimed Chez Panisse in Berkeley, Calif. He credits Jewish cooking with inspiring him. He grew up in Dayton, Ohio, where he would eat on Friday nights at the home of his Aunt Edith and Uncle Marvin. There he learned to eat chremsel and matzoh balls and matzoh brie and herring. For many years he has worked half a year in Calfiornia, and half in Paris, where he has run a small private dining club that he and his partner Randal Breski dubbed Aux Chiens Lunatique, At the Crazy Dogs’ Place, after their dogs, Arturo and Ajax. 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, yet totally surprising—and there’s something to learn on every page. Among the chapter titles there’s “Bread Makes a Meal,” which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David’s version of egg-in-a-hole. A chapter called “My Kind of Snack” 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 “Vegetables to Envy” range from a South Indian dish of cabbage with black mustard seeds to French grandmother–style vegetables. “Strike While the Iron Is Hot” 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.
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