The Art of Simple Food: Notes and Recipes from a Delicious Revolution
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...
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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. The Barnes & Noble Review The success of the food revolution started by Alice Waters can be measured in the fact that, more than three decades later, its tenets feel downright remedial. Eat locally and sustainably! Shop at farmer's markets! Plant a garden! Waters has become the Shakespeare of modern food writers, her truth so assimilated into gospel that it's easy to forget the voice others imitate. Here, she's brilliantly back to basics: discussing essential cooking supplies (buy a mortar and pestle), defining terms in a glossary, and distilling her principles into artful, often everyday recipes. Many of these are as simple as plunking down a plate of fresh veggies with some aioli or vinaigrette. Others, like a classic boiled dinner, would require days of uninterrupted devotion to prepare. None would do without access to the freshest and most pristine ingredients -- still not a given for many. But Waters has done more than anyone else to ensure that access for the largest number of eaters, regardless of age, income, or geographic location; she's earned the right to proselytize and be heard. --Amy Benfer
\ Christopher KimballYes, 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\ \ \ \ \ Publishers WeeklyThe delicious dishes described in the latest cookbook from Chez Panisse founder Waters, such as a four-ingredient Soda Bread and Cauliflower Salad with Olives and Capers, are simple indeed, though the book's structure is complex, if intuitive. After a useful discussion of ingredients and equipment come chapters on techniques, such as making broth and soup. Each of these includes three or four recipes that rely on the technique described, which can lead to repetition (still preferable to a lack of guidance): a chapter on roasting contains two pages of instructions on roasting a chicken (including a hint to salt it a day in advance for juicy results), followed by a recipe for Roast Chicken that is simply an abbreviated version of those two pages. The final third of the book divides many more recipes traditionally into salads, pasta and so forth. Waters taps an almost endless supply of ideas for appealing and fresh yet low-stress dishes: Zucchini Ragout with Bacon and Tomato, Onion Custard Pie, Chocolate Crackle Cookies with almonds and a little brandy. Whether explaining why salting food properly is key or describing the steps to creating the ideal Grilled Cheese Sandwich, she continues to prove herself one of our best modern-day food writers. (Oct.)\ Copyright 2007 Reed Business Information\ \ \ The Barnes & Noble ReviewThe success of the food revolution started by Alice Waters can be measured in the fact that, more than three decades later, its tenets feel downright remedial. Eat locally and sustainably! Shop at farmer's markets! Plant a garden! Waters has become the Shakespeare of modern food writers, her truth so assimilated into gospel that it's easy to forget the voice others imitate. Here, she's brilliantly back to basics: discussing essential cooking supplies (buy a mortar and pestle), defining terms in a glossary, and distilling her principles into artful, often everyday recipes. Many of these are as simple as plunking down a plate of fresh veggies with some aioli or vinaigrette. Others, like a classic boiled dinner, would require days of uninterrupted devotion to prepare. None would do without access to the freshest and most pristine ingredients -- still not a given for many. But Waters has done more than anyone else to ensure that access for the largest number of eaters, regardless of age, income, or geographic location; she's earned the right to proselytize and be heard. \ --Amy Benfer\ \
