Food doesn't have to be fussy to be satisfying, suggests David Tanis, author of the New York Times City Kitchen column and former head chef at Chez Panisse. Providing guidance on how to become a more intuitive and spontaneous cook, Tanis seeks out the best ingredients, learning the qualities of onions, chilies, beans, and more. Informative and a bit philosophical, Tanis also shares recipes for Roast Chicken with Whole Garlic Heads, Tuscan Pork Roast, and American Buttermilk Fried Onion Rings.