Nov 5, 2017 – Book Signing: David Tanis Market Cooking
We are delighted to announce the return of chef and writer David Tanis to the Chino Farm for a special event to kick off the holiday season. He will be signing copies of his new cookbook, David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient, a joyful celebration of seasonal cooking comprised of 200 vegetable-driven recipes and an abundance of vivid photography inspired by the daily offerings of our local markets. We invite the San Diego food community to join us for an exciting morning with the author, complete with live music by the Vulcan Mt Boys, drinks, and small bites inspired by the book.
DATE/TIME
Sunday, November 5, 2017 (rain or shine)
10:30 AM – 12:30 PM
COST
Tickets are not required, and admission is FREE
LOCATION
The Chino Farm 6123 Calzada del Bosque, Rancho Santa Fe
ADDITIONAL INFORMATION
About the book/Author: The term “market cooking” is from the French phrase au marché, cooking based on what the cook finds at the market that day. David Tanis Market Cooking is about seeking out at local markets the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special – pulling from all the world’s great cuisines. He writes of being more discerning in the market and freer in the kitchen, of how to become a more intuitive and spontaneous cook.
David Tanis headed the kitchen at Chez Panisse restaurant, on and off, for over 25 years, splitting his time between the restaurant in Berkeley, CA, and a successful private supper club in his 17th-century walk-up in Paris. Pursuing his passion for home cooking, Tanis eventually left Chez Panisse and moved to Manhattan, where he currently lives and writes the City Kitchen column for the New York Times. He 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.
