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

by Alice Waters, Patricia Curtan (With)

Overview

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:	9780307336798
Publisher:	Clarkson Potter/Ten Speed
Publication date:	10/02/2007
Pages:	416
Sales rank:	81,657
Product dimensions:	9.44(w) x 7.42(h) x 1.34(d)

About the Author

Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.

Editorial Reviews

Yes, these recipes are simple, very simple, and that is the charm of this book. Printed on a nice, heavy matte paper in two colors (black type, red recipe titles), it feels approachable and straightforward. How about Romano Beans with Marjoram, Moroccan Carrot Salad, Spaghettini with Oil and Garlic, and Grilled Chicken Breast? This is not restaurant food, or at least, not fancy New York-style menu items. Of course, the magic is in the ingredients and the experience of the cook, but I like this book since I love everyday food. The writing is uncomplicated with an emphasis on kitchen technique and just the right number of asides regarding sustainability. It's a cookbook in the grand tradition of American cookery. Thank you, Alice.
— Founder and Editor, America's Test Kitchen

Christopher Kimball