Before he became a food writer and author, Tanis spent three decades as a chef, including working with Alice Waters at Chez Panisse in Berkeley. This collection of menus, chosen as one of the 50 best cookbooks by the Observer newspaper in the UK, epitomises Tanis’ cooking philosophy: that “the best meals mirror nature and celebrate the seasonal.”
The 24 seasonal menus here—a lamb-centric spring dinner; North African comfort food for the winter—come courtesy of Chez Panisse alum David Tanis, who is an ardent advocate for feasting family-style. Tanis eschews complicated techniques for straightforward, nourishing plates, insisting that you don’t need a fancy kitchen to churn out a soulful meal.
Author and celebrity cook
A book about eating as well as recipes, encapsulated in 24 wonderful seasonal menus. I really relate to David's food – its’ the way I like to cook for friends and family. Simple, honest, fresh fare delivered with a wonderfully evocative writing style.
Cooking teacher, food consultant and writer
Simplicity itself, and very much my style of cooking and eating. I had the honour of cooking with the author briefly at Chez Panisse - an extremely talented chef and very nice man! Really good food is not complicated.
David cooks the kind of food I want to eat and his writing feels effortless. When you read his recipes, it’s like you’re hanging out with him shooting the shit.
I think of Tanis as a cook of sunshine food in the tradition of the late Roger Verge. This is the first thing I read by Tanis. It makes me want to make food.
Tanis is as gifted a poet as he is chef. The descriptions that accompany each recipe are wise, wry and a delight to read again and again.
Award-winning food writer and author. Columnist at The Sunday Telegraph
Beautifully designed, beautiful recipes, this is a book where style and content are perfectly matched (a rare thing).
Co-chef and owner of Honey & Co.
Writer, recipe developer and cookbook author
Blogger at The Worktop
Chef-owner, Violet Cakes