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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
by: Alice Waters

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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780307336798
ISBN: 0307336794
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 416
Publication Date: October 02, 2007
Publisher: Clarkson Potter
Release Date: October 02, 2007
Sales Rank: 1507
Studio: Clarkson Potter

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Editorial Review:

Product Description:
Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.

With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

Amazon.com:
Do we really need more recipes for beef stew, polenta, and ratatouille? If they're the work of famed restaurateur and 'food activist' Alice Waters, undoubtedly. In The Art of Simple Food, Waters offers 200-plus recipes for these and other simple but savory dishes, like Spicy Cauliflower Soup, Fava Bean Purée, and Braised Chicken Legs, as well as dessert formulas for the likes of Nectarine and Blueberry Crisp and Tangerine Ice. In addition, readers learn (or become reacquainted with) the Waters mantra: eat locally and sustainably; eat seasonally; shop at farmers markets. These are the rules by which she approaches food and cooking, and hopes we will too. Organized largely by techniques, the book is a kind of primer, designed to free readers from recipe reliance.

Some readers may look askance at advice that they search out sources for locally produced food, for example, given the everyday exigencies of shopping and getting meals on the table. Yet it is precisely the need to 'remake' our relationship to food that, Waters contends, determines the ultimate success of all our cooking and dining, not to mention our health and that of the planet. This relatively small book has a large message, and good everyday recipes to back it up. --Arthur Boehm

Customer Reviews

Average Rating: out of 5 stars

Rating:

- Great "Food" book
This book goes beyond being a cookbook. Alice Waters has included many helpful facts and methods for foods and food preparation. Its a great book and I would highly recommend it to anyone interested in "good" cooking and food prep.

Rating:

- Useful for any skill level
Can you still use this book if you don't have a Meyer lemon tree in your backyard, a friend who makes artisanal cheeses and a farmers market overflowing with organic heirloom vegetables? Yes, you can. I have several of the Chez Panisse cookbooks and while I enjoy them, I only use them occasionally. This is not a restaurant cookbook but one with everyday recipes that I use frequently. I have made several of the salads, soups and vegetable dishes. The recipes are, as the title promises, simple and usually there are several variations given. I find these are particularly helpful as they give you a starting point but also encourage you to be a little more creative and use what you have instead of requiring a long shopping list. In addition to the recipes there is a lot of text, many detailed explanations of techniques and even an accomplished cook can learn something new.

Rating:

- An Excellent Basic Cookbook
I signed this out of the library, renewed it as long as I could, returned it, signed it out again, and once again kept it as long as I could. I rarely buy cookbooks any more, but I'll be setting aside some money from next month's grocery budget for this one.

I think this book will be most useful to a beginning cook, or to anyone who uses a lot of convenience and prepared foods at home and wants to start cooking more 'from scratch'. Alice Waters covers all the basics in Part I "Starting From Scratch" including choosing ingredients, planning menus, and a good set of 'foundation recipes.' Part II expands on the foundation recipes and includes plenty of interesting and tasty variations.

I usually use recipes and cookbooks for inspiration and rarely follow recipes to the letter. However, I decided to use this book with my 10 yr. old who is learning to cook. Since she wanted to begin with ... Read More

Rating:

- Excellent book and received with excellent service.
I love this book- it is one of the first guides I reach for in the kitchen when I want to get something good cooking properly. I am not a seasoned pro, and cooking is a fairly new venture for me. For this reason, the lengthy descriptions of particular techniques are very, very helpful. I like that the book is sprinkled with philosophy about healthy relationships with food, and the value that goes into making healthy, fresh foods. Definitly a great addition to any kitchen.

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