New York Times food columnist David Tanis offers 100 recipes that epitomize comfort food. Individually or in combination, they make perfect little meals that are elemental yet surprising--and there’s something to learn on every page. Among the chapter titles there’s “Bread Makes a Meal,” which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, and David’s version of egg-in-a-hole. A chapter called “My Kind of Snack” includes quail eggs with flavored salt, polenta pizza with crumbled sage, and beet tartare. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another.