After thirty years behind the stove, nearly 25 of them at Chez Panisse, Chef David Tanis has found success as food writer.
The Guardian/Observer chose his first book, A Platter of Figs, as one of the 50 best cookbooks ever written; his second book, Heart of the Artichoke, was nominated for a James Beard Award. Join The New York Times City Kitchen columnist for a conversation about his column, his books and the refreshingly down-to-earth and easy-to-prepare recipes in One Good Dish, his latest book.
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’s 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.
Peter Kaminsky is the author of Culinary Intelligence and Pig Perfect, co-author of Bacon Nation and a collaborator on books with Francis Mallmann, Daniel Boulud, Gray Kunz, Sheila Lukins and Coach John Madden. He is a former New York Times and New York magazine columnist, and is a Food & Wine contributor.
This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.
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Individuals who have participated in 92nd Street Y programs over the past year in selected program areas, participants in certain memberships, and those who have made contributions of $500 or more to 92Y, are eligible to register for programs before they become available to the general public.
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