The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
by Alice Waters
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Book Summary Information
Author: Alice WatersEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-10-02
ISBN: 0307336794
Number of pages: 416
Publisher: Clarkson Potter
Book Reviews of The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
Book Review: Amazing Book by Alice Waters
Summary: 5 Stars
I have always considered myself a gourmet cook. Alice Water's book. The Art of Simple Food, has brought me amazing knowledge, understanding, and has taken me back to the roots of Simple Food in its' splendor.
I continue to read, and reread, and learn and share with others. I strongly recommend this book for anyone who loves to grow their own produce, harvest, cook, or just gather an experience about the foods we eat every day of our lives!
More The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution reviews:
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Summary of The Art of Simple Food: Notes, Lessons, 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 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.
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 Pur?e, 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
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