Market Cooking

la cuisine du marche

David Tanis Takes Us to the Market

This Cookbook is inspirational, full stop. It is beautifully constructed and filled with compelling content for both the experienced and beginner cook.

If you are like me, you open the book wherever it falls open, it let’s off a small crack, and you fan through the pages, listening to the snap of each page as it leaves your thumb, taking in the clean new book smell of ink and paper, allowing your eyes to scan without yet reading the words. Smiling, appetite awakened, I spy a photograph of leeks with chopped egg that makes my mouth water. Yes, the cover shot is just one of the plentiful and beautiful photos inside that will entice you to go forage for what is fresh and seasonal. This is, of course, the central idea of the book: shop locally for what is freshest, then use the book as a guide to help you prepare that ingredient so that it shines.

Once you stop swooning from the beauty of the book itself, you will find easy to follow recipes that celebrate good ingredients found locally and prepared simply. The list of ingredients in each recipe are easily found and prepared. Tanis keeps it simple because this is his philosophy.

As a small group went to the Aquidneck Grower’s Market, held Saturday’s at the Rotunda at Easton’s Beach 9-12.30. Everyone selected a vegetable, then we returned to our test kitchen and went to work. The book is easy to follow, and produced some lovely and delicious results with minimal effort. I recommend it as a resource for any kitchen library; it is one that you will refer to over and over again, as it is timeless.

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