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The Art Of Simple Food: Notes, Lessons, And Recipes From A Delicious Revolution

(HC )
(3 Customer Reviews)
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Product Details:

HC :
448 Pages
Publisher:
Clarkson Potter (Crown)
Pub. Date:
Oct 02, 2007
Our Part #:
10807
ISBN-10:
0307336794
ISBN-13:
9780307336798

Description:

Culinary phenomenon Alice Waters proposes an entirely new way to cook and eat--simple, local, sustainable, and, above all, delicious. With 20 lessons for teaching core principles and over 200 flawless recipes, this is the basic handbook that every cook, new or experienced, must add to his or her collection this year.

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.

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.





1. Heather on 12/21/2007, said:

Simply remarkable and remarkably simple food. Those who have followed Waters's work over years will note a deepening appreciation of the pure essense of a particular dish, and those who are new to her work may be seduced by this passionate evocation of the spirit of simple cooking.

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