Cookbook Giveaway: “One Good Dish” by David Tanis

One Good Dish 2If you are a cookbook lover, here’s a chance to add to your collection. I’m downsizing, so I’ll be giving away cookbooks on this website throughout the next couple of months.

This week’s cookbook giveaway is “One Good Dish: The Pleasures of a Simple Meal” by David Tanis. His weekly column, “City Kitchen,” appears in the New York Times.  The book (with lots of gorgeous photos) is “an eclectic collection of favorite dishes, some designed to serve one or two, some to feed a table. All are meant to be eaten any time of day, with or without accompaniment.”

So the recipes aren’t organized by menus or meals. Instead, the chapters are  breads, snacks, homemade condiments such as mustard, dishes eaten with a spoon such as soups, vegetables, dishes that are scorched or seared, small-bite desserts, and drinks.

There are a wide variety of recipes — Speckled Sushi Rice With Nori, Rice Porridge With Salted Egg, Mrs. Paganelli’s Pesto, Braised Artichoke Antipasto,Vietnamese Vegetable Baguette, Golden Coconut Cookies, and Swiss Chard Al Forno and Scorched Sweet Peppers and Onions.

In order to win the book, all you will need to do is leave a comment at the end of this post, sharing what your favorite cookbook is and why.  You don’t need to leave your full name, but you’ll need an identifier besides Anonymous.

On Friday (Jan. 10) at 8 p.m. I will go through the comments and draw out one of the names from a hat. I will post the winning name on this blog and on Facebook. You will need email me your snail mail address so I can send you the book.

Here’s a recipe from “One Good Dish” called Mrs. Paganelli’s Pesto. This is a thinner version of pesto; note that it doesn’t contain any pinenuts or walnuts and the basil is finely chopped, not pulverized. Tanis writes that it’s good drizzled over most any vegetable or stir into a pasta dish.

Mrs. Paganelli’s Pesto

1 cup basil leaves

4 garlic cloves, finely chopped

3/4 cup extra virgin olive oil

Salt and pepper

With a sharp knife, slice the basil into 1/4-inch wide strips, then roughly chop. Put the basil in a small bowl, add the garlic, and stir in the olive oil. Season with salt and pepper. Leave the pesto at room temperature for 15 minutes to let the flavors infuse. This is best used the same day.

— “One Good Dish” by David Tanin

So, what is one of your favorite cookbooks and why?

 

 

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