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Chef Spike Gjerde will host David Tanis—New York Times columnist, renowned author and chef—for a night of events in Baltimore to celebrate the release of David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient.
The new book by New York Times food columnist, David Tanis, focuses on seeking out the best ingredients, learning the qualities of each, as well as the methods and recipes that showcase what makes them special. In doing so, he pulls from all the world’s great cuisines.
A masterwork of recipes, approach, technique, and philosophy, David Tanis Market Cooking is as inspiring as it is essential. This is how to become a more intuitive and spontaneous cook. This is how to be more discerning in the market and freer in the kitchen. This is how to transform the freshest ingredients into one perfectly delicious dish after another, guided by the core beliefs that have shaped David Tanis’s incomparable career: Food doesn’t have to be fussy to be satisfying. Seasonal vegetables should be central to a meal. Working with food is a joy, not a chore.
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. He spent many years as chef with Alice Waters at Chez Panisse restaurant in Berkeley, California; he ran the kitchen of the highly praised Café Escalera in Santa Fe, New Mexico; and he operated a successful private supper club in his 17th-century walk-up in Paris. He has written for the Wall Street Journal, the Guardian/Observer (U.K.), Cooking Light, Bon Appétit, Fine Cooking, and Saveur. 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.
At Bird in Hand 6-7.30pm, for a free signing and reception, including light fare inspired by the book plus cold brew teas, coffees and fruit sparklers. Books available for purchase.
8-10pm: Join Spike and David at The Woodberry Kitchen for an intimate supper: $75, ticket price includes book. Click here for tickets
TIME & DATE
Monday, October 16, 2017 - 6:00pm