Named a Best Cookbook of the Year by NPR, Entertainment Weekly, the Washington Post, Publishers Weekly, and more

In his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, including nourishing dishes made from ingredients found in every pantry. Individually or in combination, they make perfect little meals that are elemental and accessible, yet totally surprising--and there's something to learn on every page. Among the chapter titles there's "Bread Makes a Meal," which includes such alluring recipes as a ham and Gruy re bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David's version of egg-in-a-hole. A chapter called "My Kind of Snack" includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in "Vegetables to Envy" range from a South Indian dish of cabbage with black mustard seeds to French grandmother-style vegetables. "Strike While the Iron Is Hot" is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave.

Binding Type: Hardcover
Publisher: Artisan Publishers
Published: 10/22/2013
ISBN: 9781579654672
Pages: 256
Weight: 2.00lbs
Size: 9.16h x 7.27w x 0.94d
Award: James Beard Foundation Book Awards - Nominee

Review Citations: Publishers Weekly 08/19/2013
People Weekly 11/25/2013 pg. 58
Library Journal 12/01/2013 pg. 119
Entertainment Weekly 12/13/2013 pg. 83