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Get an exclusive peek in our kitchens, hear from our experts and get previews of events!
Cooks & Books,
McIntyre's Books Author Events
1 p.m. | The Fearrington Granary
In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. 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 Gruyère 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. 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.
In his three decades behind the stove, David Tanis has overseen kitchens in Santa Fe and Paris and throughout the San Francisco Bay area, mostly notable at Chez Panisse in Berkeley, California, where he was a chef for nearly 20 years. His writing has appeared in The Wall Street Journal and Fine Cooking magazine and he currently writes the weekly City Kitchen column for The New York Times. Tanis’ A Platter of Figs and Other Recipes was chosen as one of the 50 best cookbooks ever written by The Guardian/Observer (UK), and his Heart of the Artichoke and Other Kitchen Journeys was nominated for a James Beard Award. His newest book is One Good Dish.
Lunch with an autographed book, tax and gratuity included for $68
Cream of Wild Mushroom and Parsnip Soup With Cornmeal Popovers
Duo Plate of “Rare-Seared” Tuna with Crushed Fennel
& Peppery Duck Steaks with Parsley Salad
Scorched Sweet Peppers & Onions
Warm French Lentil Salad
Semolina & Ricotta Gnocchi
Tangerine Granita with Sweet-and-Salty Nut Brittle
About Cooks & Books
This series was founded with a premise that there’s no better way to explore a new cookbook than by talking with the author, and sampling and delving into those dishes with seriously fun and delicious discussion. It is a collaboration between Fearrington’s Executive Chef Colin Bedford and Keebe Fitch of McIntyre’s Books, one of the South’s most celebrated independent bookstores, with an amazing cookbook selection. Learn more about the series here.