The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook

by Alice Waters

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Overview

An indispensable resource for home cooks from the woman who changed the way Americans think about food. 

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.

Product Details

ISBN-13: 9780307885586
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/20/2010
Sold by: Random House
Format: NOOK Book
Pages: 416
Sales rank: 228,903
File size: 9 MB

About the Author

ALICE WATERS is the executive chef, founder, and owner of Chez Panisse Restaurant and Café in Berkely, California. She founded the Edible Schoolyard and has received the French Legion of Honor, WSJ Magazine Humanitarian Innovator Award, and three James Beard Awards. Alice is Vice President of Slow Food International and the author of thirteen books. Her most recent books are My PantryThe Art of Simple Food II40 Years of Chez Panisse, and In the Green Kitchen. She lives in Berkeley, California.

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Art of Simple Food 4 out of 5 based on 0 ratings. 40 reviews.
Anonymous More than 1 year ago
I love this cookbook. I've never been interested in cookbooks. I haven't enjoyed cooking nor did I come from a cooking family. This cookbook inspires me to cook and feed my family great food. Good cooking isn't hard, just some forethought for the pantry and lots of fresh food.
Vanda Rovis More than 1 year ago
This book will remind you how simple it is to prepare a lovely meal at home for family and friends. If you've been eating store bought roasted chickens for years and have forgotten what a home roasted chicken tastes like, this book will give you the inspiration you need to get your culinary juices flowing again.
mother1 More than 1 year ago
I have been cooking for over 40 years and I find I pull this out now just to tweak what I know but gives great idea's how how to make a good dish new, again. It also makes a wonderful wedding gift.
Anonymous More than 1 year ago
Recipes are simple and delicious. Very informative. Makes a wonderufl gift.
isolde100 on LibraryThing More than 1 year ago
easy to follow healthy recipes
sturlington on LibraryThing More than 1 year ago
I trust Alice Waters more than Mark Bittman for simple, reliable recipes suitable for everyday cooking. Pretty much every recipe from here that I have tried is easy and delicious. This is an indispensable book for everyday cooking.
knottyneedle on LibraryThing More than 1 year ago
Very good book, well written, simple language.
JoyfullyRetired on LibraryThing More than 1 year ago
Alice Waters is the cebrated owner of Chez Panisse, an internationally known restaurant in Berkeley, California and the author of numerous cookbooks. Ms. Waters is also well known for being a big part of the food revolution of the last several decades. Her attitude toward food and cooking steered us back from the trend of buying everything from the shelf and freezer."I'm convinced that the underlying principles of good cooking are the same everywhere. These principles have less to do with recipes and techniques than they do with gathering good ingredients, which for me is the essence of cooking."Ms. Waters believes that if we follow these principles we will transform our cooking.Eat locally and sustainablyEat seasonallyShop at farmers' marketsPlant a gardenConserve, compost and recycleCook simply, engaging all your sensesCook togetherEat togetherRemeber food is preciousThe book is divided into two parts. The first part is "lessons and foundations" and, believe me, this is not just for new cooks. I could have used this forty years ago. I especially liked her section on stocking a pantry, what equipment to buy, and menu planning. In Part I she also covers basic procedures like making broth and sauces, cooking beans and pastas, slow cooking and grilling, and on to desserts. It's a fabulous cooking-school-in-a-book. I recommend Part I if you want a solid understanding of the basic skills of a good cook.Part II is the gravy - it's all about the recipes. The very first chapter of this section reminds me of my youngest granddaughter, Lou. Even as a little one she would say when hungry, "I need a little something." In this"little something" chapter the author gives us marinated cheese with herbs and olives, stuffed eggs, fresh-pickled vegetables and a lot more. The rest of Part II covers more sauces, salads, soups, pasta, breads, eggs and cheese, vegetables, fish, poultry, meat and more desserts. I'd love to tell you about the various recipes but I'm afraid this review will be extremely long.
bachaney on LibraryThing More than 1 year ago
After our trip to Italy this summer, we decided to take a more simplistic approach to cooking--better ingredients, fewer flourishes--inspired by italian cooking. I read a review of this book and a story on its author Alice Waters in the NYTimes just before it was released and I knew I wanted to get it immediately to help in our transition to easier cooking. This is not a traditional cookbook, it has no glossy pictures and builds on themes instead of just listing recipies alphabetically. It's good for mastering the basics, and has some good foundation recipies that it offers variations to (i've tried a few of the deserts and they are all very good). A lot of the recipies in this book are not geared towards people who are working on a limited time frame or budget. Simple food for Waters does not equal fast or cheap food. But the food is good, and you feel like its good for you. It is great for my husband and I though, since we live in an urban area and have access to lots of the things needed. But if you're looking for fast easy recipies, or even recipies that you won't have to visit a nicer grocery store to make well, this isn't the book for you.
mimiwi on LibraryThing More than 1 year ago
An excellent cookbook. Many great recipes and tips about how to eat locally and organically. Every recipe I've tried has been delicious!!
willyt on LibraryThing More than 1 year ago
I own a few of Alice Water's cookbooks. This cookbook is aimed toward a more general audience than her previous cookbooks. I have made a few of the recipes, and I found them to be delicious and easy to make. As an advocational cook, I thought her introductory sections on what to have in the pantry, cooking equipment, foundational recipes, and how to plan a menu where quite good.
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hannah-0605 More than 1 year ago
Living, eating and cooking heathy became that much easier
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