On today’s episode of THE FOOD SEENDavid Tanis, ex-Chez Panisse chef, and author of the seminal classics “A Platter of Figs” “Heart of an Artichoke” and “One Good Dish”, releases his most recent opus “Market Cooking”, derived from the French term, “la cuisine du marche”. It’s a philosophy and style, such in the way that Tanis approaches each ingredient; first with Alliums, then Vegetables, followed by Spices. If you’ve ever wondered how to build flavors, as well as your repertoire, this is the book for you!

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*photo by Andrea Gentl

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