David Tanis‘s roots in culinary utopias from Chez Panisse restaurant in Berkeley, California to Café Escalera in Santa Fe, New Mexico and a private supper club in Paris have likely contributed to his earthy, vibrant fourth cookbook David Tanis Market Cooking.
Red Onion Soup with Cheese Toasts was the signature recipe we lovingly sampled when David visited Appetite for Books last November. Obviously a true Québécoise knows the pleasure of onion soup with melted cheese toast. Apparently the secret’s out. David’s version is vegetarian and luscious.
David spoke of his earlier cookbooks; A Platter of Figs with menus for 8-10; Heart of the Artichoke with menus for 4-6; and One Good Dish, which denies the need for a 3-course meal. Market Cooking, his 4th cookbook, is ingredient driven, vegetable focused, simple and user-friendly.
In time, I’ll branch out and wend my way through this edible cornucopia of recipes, but I want you to have the pleasure of sampling David Tanis’s Red Onion Soup with Cheese Toasts tout suite.