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Company:
Clarkson Potter
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Description
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 for 'The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution'
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Making Love With Food
I love to cook because I love to eat great food. And this cookbook is awesome. It gives any cook (wether you are experienced or not) the permission to experiment with food....creating meals that are just so delicious. Thank you Alice for your wonderful inspirations, I will continue to share this work of food art with all my foodie clients and friends.
And if you are on the fence about purchasing this book...you will not regret it...
Cheers,
Vanessa Tricoche, CHHC, Education Specialist
www. alivetolove.com
[Wednesday, September 03, 2008]
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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.
[Sunday, August 24, 2008]
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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.
[Thursday, August 21, 2008]
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