In the Green Kitchen: Techniques to Learn by Heart: A Cookbook

In the Green Kitchen: Techniques to Learn by Heart: A Cookbook

by Alice Waters

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Overview

Alice Waters has been a champion of the sustainable, local cooking movement for decades.  To Alice, good food is a right, not a privilege.  In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends.  She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.
 
Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells

Product Details

ISBN-13: 9780307885579
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/20/2010
Sold by: Random House
Format: NOOK Book
Pages: 160
Sales rank: 924,103
File size: 17 MB
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About the Author

ALICE WATERS's influence on American cooking is unrivaled. Inspired by the markets of France, Waters opened Chez Panisse (named Best Restaurant in America by Gourmet) in 1971, Chez Panisse Café in 1980, and Café Fanny in 1984. She founded her career on creating dishes using fresh, local, and seasonal ingredients long before sustainability was en vogue. Alice has been awarded the Legion of Honor, the James Beard Best Chef in America Award, Humanitarian Award, and Lifetime Achievement Award. In 1996, she created the Chez Panisse Foundation to fund the Edible Schoolyard, a model of edible education in the public school system. She is the author of many cookbooks, most recently In the Green Kitchen and The Art of Simple Food. For more information about Chez Panisse, please visit ChezPanisse.com. For more information about Alice's work with the Edible Schoolyard, please visit ChezPanisseFoundation.org.

Read an Excerpt

David Chang's Salt & Sugar Pickles
4 servings

David makes these pickles to be enjoyed right after seasoning, while they are
still vibrant and crunchy.
 
3 very large radishes
2 thin daikon radishes
2 thin-skinned cucumbers with few seeds
2 pounds seedless watermelon
1 teaspoon fine sea salt
1 teaspoon sugar
 
Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4; inch thick. Remove the rind of the watermelon and cut the flesh into slices 1/3 inch thick and then into 2-inch wedges.

In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.

Customer Reviews

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In the Green Kitchen: Techniques to Learn by Heart 2.5 out of 5 based on 0 ratings. 80 reviews.
sudbury60 More than 1 year ago
The book lis physically very appealing and lovely, but the title is misleading. I though I would get morw information about creating a basic kitchen without all the un-necessary trappings. Instead I feel I bought a presentation of some great chefs, their photos and their input. I feel I just made a great choice for a "kitchen table" book, but not for the practical kitchen I was going for.
nick35 More than 1 year ago
This book is a compilation of Chefs that have worked in Chez Panisse and have gone on to have their own bakeries and restaurants. They give step by step instructions on how to prepare the dishes. They also talk about where they get their inspiration for cooking. Nice Read ...
flemmily on LibraryThing More than 1 year ago
I love the Alice Waters platform. I believe in seasonal, local,organic, and artisan foods. I think it's important that children know what food looks like in the ground as well as on their plate. I agree that food is one of life's greatest and most important pleasures. Unfortunately, I think I have read too many snide foodie columns to really appreciate her anymore. This book seemed really really pretentious. And all the time like it was saying "oh I'm not pretentious" but really it was pretentious. An example is the list of cookware at the end, where she says "oh you should keep it simple in terms of equipment, you don't need a lot of things" and then goes on to list a lot of equipment, including mortars and pestles "of various sizes." Who keeps multiple mortars and pestles on hand? The book is too simple for foodies and too complex for beginners. It is also almost entirely recipes, despite the initial assertion that it is a technique book.There are some beautiful pictures of both food and foodies. It covers basic/essential recipes. I may consult it the next time I make biscuits. But overall, it's kind of an unnecessary book.
aleahmarie on LibraryThing More than 1 year ago
"There is enormous pleasure in cooking good food simply and in sharing the cooking and the eating with friends and family. I think it is the best antidote to our overstressed modern lives. And there is nothing better than putting a plate of delicious food on the table for the people you love." -- Alice WatersFood activist Alice Waters delights in demonstrating how simple it is to prepare delicious, local food. "In the Green Kitchen" showcases recipes and cooking techniques collected by Waters from cooks around the country. The focus is not on complicated "foodie" recipes, rather "In the Green Kitchen" aims to bring practical cooking know-how to the rest of us. Waters believes that a foundation of basic cooking techniques leads to comfort and inspiration, and that's what this book is all about.
CCHouston More than 1 year ago
I am extremely disappointed in this book. Having the utmost respect for Alice Waters, I expected this book would be vegetarian or at least heavily vegetarian; it's not. I do appreciate the section of the book on pantry organization and shopping. While that seems to be a no-duh, this book contains very valuable information that I will definitely incorporate into my kitchen. But I was hoping for usable vegetarian cooking tips and recipes -- and in that respect, it is sorely lacking.
Anonymous More than 1 year ago
Nice to hear from the chefs who have worked in the kitchen of Alice Waters' Chez Panisse.
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The book is full of basic recipes that define simple culinary skills by culinary masters.
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