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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, yettotally surprisingand theres something to learn on every page. Among the chapter titles theres Bread Makes a Meal, which includes such alluring recipes as a ham and Gruyre bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and Davids 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. The recipes in Vegetables to Envy range from a South Indian dish of cabbage with black mustard seeds to French grandmotherstyle vegetables.