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The White Hart Speaker Series: DAVID TANIS

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The White Hart

15 Under Mountain Road

Salisbury, CT 06068

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The White Hart Speaker Series is presented in collaboration with Oblong Books & Music & Scoville Memorial Library

FREE. RSVP Required

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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 a number of publications, including 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. Image c. Andrea Gentl

“I could happily eat David’s food every day. I love its beauty, simplicity, and integrity, and there’s always an element of surprise. Market Cooking is his best book yet.”
Alice Waters, owner, Chez Panisse, and founder, the Edible Schoolyard Project

“There is a refreshing clarity to David Tanis’s food. Who needs fireworks when your ingredients are market-fresh, the recipes are reassuringly straightforward, and the author is the most brilliant cook?”
—Yotam Ottolenghi, author of Plenty and Jerusalem

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The White Hart

15 Under Mountain Road

Salisbury, CT 06068

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