2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale
2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale__left

Description

Product Description

An indispensable resource for home cooks from the woman who changed the way Americans think about food. 

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.

Amazon.com Review

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

From Publishers Weekly

Starred Review. The 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 © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

ALICE WATERS is the executive chef, founder, and owner of Chez Panisse Restaurant and Café in Berkely, California. She founded the Edible Schoolyard and has received the French Legion of Honor, WSJ Magazine Humanitarian Innovator Award, and three James Beard Awards. Alice is Vice President of Slow Food International and the author of thirteen books. Her most recent books are  My PantryThe Art of Simple Food II40 Years of Chez Panisse, and  In the Green Kitchen. She lives in Berkeley, California.

Product information

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Videos

Help others learn more about this product by uploading a video!
Upload video
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

More items to explore

Customer reviews

4.7 out of 54.7 out of 5
651 global ratings

Top reviews from the United States

Zeesal
2.0 out of 5 starsVerified Purchase
So simple that it’s ridiculous
Reviewed in the United States on November 23, 2018
I get that its the Art of SIMPLE Food, by a very respected chef, but this book is so overly simplified that if you have ever made a meal, or cooked anything - then there’s nothing here for you. I couldn''t even get through the teaching chapters and started skimming, looking... See more
I get that its the Art of SIMPLE Food, by a very respected chef, but this book is so overly simplified that if you have ever made a meal, or cooked anything - then there’s nothing here for you. I couldn''t even get through the teaching chapters and started skimming, looking desperately for information or recipes I could use - and seriously it’s a whole lot of nothing. Returning. I was hoping for more...
45 people found this helpful
Helpful
Report
Ady Reader
5.0 out of 5 starsVerified Purchase
Wow!
Reviewed in the United States on July 6, 2019
This was a very simple but very wonderful guide on cooking. It’s not a book of fancy recipes and pretty food photos, but it is a book of great advice on using what you have near you and how to cook various things and plan your meals. There are recipes in it, really GREAT... See more
This was a very simple but very wonderful guide on cooking. It’s not a book of fancy recipes and pretty food photos, but it is a book of great advice on using what you have near you and how to cook various things and plan your meals. There are recipes in it, really GREAT recipes, but this is not what I would call a “recipe book”. This is an actual cookbook.
17 people found this helpful
Helpful
Report
ARDANI
5.0 out of 5 starsVerified Purchase
This has been a great resource for trying new dishes
Reviewed in the United States on April 29, 2018
This has been a great resource for trying new dishes. The descriptions are so detailed and I could really make a completely new dish without any problems and every new dish I’ve tried to make from this book has been a big hit. There’s always something new to learn in... See more
This has been a great resource for trying new dishes. The descriptions are so detailed and I could really make a completely new dish without any problems and every new dish I’ve tried to make from this book has been a big hit. There’s always something new to learn in cooking!
20 people found this helpful
Helpful
Report
Vernazzait
5.0 out of 5 starsVerified Purchase
One of my top 10 cookbooks.
Reviewed in the United States on November 10, 2016
This is in my top 10 cookbook list and I give it as a gift. My top ten are cookbooks that have the requisite recipe, but is also instructional and you will learn why you do certain things.
27 people found this helpful
Helpful
Report
A. Gjeny
3.0 out of 5 starsVerified Purchase
Just Ok for Vegetarians
Reviewed in the United States on March 26, 2021
A friend (carnivore) suggested I try this book so I bought a used copy. I haven''t eaten any animals who walk on land for 15 + years and reading recipes about cooking dead animal parts is just revolting to me. I will like this book better as soon as I cut all those pages... See more
A friend (carnivore) suggested I try this book so I bought a used copy. I haven''t eaten any animals who walk on land for 15 + years and reading recipes about cooking dead animal parts is just revolting to me. I will like this book better as soon as I cut all those pages out. IF you are a vegetarian you will understand. If you''re not? The planet could really use your help. Please reconsider your eating options.
3 people found this helpful
Helpful
Report
Michele
5.0 out of 5 starsVerified Purchase
An excellent book with a wonderful philosophy of food
Reviewed in the United States on January 13, 2018
An excellent book with a wonderful philosophy of food, great ideas to help keep my kitchen in order and prepare my own wonderful meals, plus some excellent realistic recipes. I really enjoyed this and consider it a kitchen shelf basic.
12 people found this helpful
Helpful
Report
C. Ebeling
4.0 out of 5 starsVerified Purchase
Primer for those starting out
Reviewed in the United States on October 28, 2008
I greatly admire Alice Waters and her leadership in the American food tradition. Her emphasis on fresh foods, cooking from scratch, eating family dinners, and buying from local growers and dairy/meat farms is helping to make this world a better place. These values and the... See more
I greatly admire Alice Waters and her leadership in the American food tradition. Her emphasis on fresh foods, cooking from scratch, eating family dinners, and buying from local growers and dairy/meat farms is helping to make this world a better place. These values and the desire to help everyone find a way to live this way infuse "The Art of Simple Food," a primer for beginners.

"The Art of Simple Food" is half how-to, with a few recipes illustrating fundamental techniques like braising, roasting, steaming, etc., in the first section. The other half is more of a standard cookbook that offers recipes organized according to appetizers, soups, entrees, etc. It is meant to be read from beginning to end because of the emphasis on building a repertoire of skills.

The good thing about "The Art of Simple Food" is that it calls for produce that is commonly found at most farmer''s markets around the country or in supermarkets. As much as I admire Waters, I''ve not always gotten along with her other cookbooks because there is usually some deal-breaker in a recipe--usually an ingredient I can''t get locally, like a Meyer lemon, golden beets or a blood orange, for instance. Though I have access to an abundant farmer''s market 5 months out of the year, the selection is prosaic compared to what Waters can find 12 months out of the year in California. I''ve had better results cooking out of "Simple Food" but some dishes, like the braised Savoy cabbage, come out bland. Waters likes to emphasize the natural flavors, but she has access to more interesting flavors in the selection at her disposal than I do. Another issue is that for all the care in walking the reader through technique, some ingredient details are rather vague. How small is she thinking when she calls for a small head of Savoy cabbage? The smallest I could find was the size of a head and I don''t think that''s what she had in mind.
56 people found this helpful
Helpful
Report
David KeymerTop Contributor: Rock Music
5.0 out of 5 starsVerified Purchase
MORE SAGE ADVICE FROM A GREAT CHEF
Reviewed in the United States on October 18, 2009
We recently bought Alice Waters'' newest cookbook, The Art of Simple Food, from Amazon. I haven''t cooked a complete recipe from it yet but I''ve read and used several of the sections of advice: how to mix a salad, different strategies for combining pasta and sauce.... See more
We recently bought Alice Waters'' newest cookbook, The Art of Simple Food, from Amazon. I haven''t cooked a complete recipe from it yet but I''ve read and used several of the sections of advice: how to mix a salad, different strategies for combining pasta and sauce.

It''s rather oddly organized. Part I: "Starting from Scratch: Lessons and Foundation Recipes," runs 212 pages, from "How to Get Started" (what utensils and pots and pans you need and how to lay them out) to "Cookies and Cake" (no explanation necessary). Each chapter starts with general advice and then presents some base recipes or exemplary recipes to illustrate the topic just covered. The second part of the book, "At the Table," is more conventionally laid out. It is an abbreviated recipe book, 173 pages long. For three decades, Waters has championed the cause of good cooking in her Berkeley restaurant Chez Panisse. She is a master chef and food preparer and her advice on cooking is usually on the mark.

On the back cover of the book, she lists her fundamental guidelines for cooking and eating:

Eat locally and sustainably
Eat seasonally.
Shop at farmers'' markets.
Plant a garden.
Conserve, compost and recycle.
Cook simply.
Eat together.
Remember food is precious.

The advice is the best part of this book. The recipes seem almost incidental. This is a good bookprovided you don''t expect it to be comprehensive.
15 people found this helpful
Helpful
Report

Top reviews from other countries

Maggie D
5.0 out of 5 starsVerified Purchase
A book I turn to regularly
Reviewed in the United Kingdom on August 30, 2013
I am an avid cook, with well over 35 years of experience of cooking every day. I have masses of cookery books, many of which are rarely looked at. But THIS one is a ''go to'' regular, as I can never remember pie-crust proportions, and welcome inspiration on what to do with,...See more
I am an avid cook, with well over 35 years of experience of cooking every day. I have masses of cookery books, many of which are rarely looked at. But THIS one is a ''go to'' regular, as I can never remember pie-crust proportions, and welcome inspiration on what to do with, say, duck legs (braise them, and serve with peas). It is honest, clear, in impeccable taste. Like Alice herself! A cherished memory is of eating in Chez Panisse 15 years ago, and using this book brings back some of the magic. I am so excited that she is bringing out another volume in October this year (2013). You won''t regret buying this if you want to read, dream and cook. If you want glossy pictures and lots of modern quirky recipes that are new just for the sake of it, look elsewhere. If you want reliability, great taste, and a gentle, authoritative friend in the kitchen, then go ahead and buy!
11 people found this helpful
Report
Amazon Customer
5.0 out of 5 starsVerified Purchase
Love this book!
Reviewed in Canada on July 13, 2019
Love this book. It teaches all the basics which I need and builds on that. Recipes are good! A little too much oil sometimes though!
One person found this helpful
Report
Andrew
5.0 out of 5 starsVerified Purchase
This is one of those must have books for any ...
Reviewed in Canada on April 18, 2016
This is one of those must have books for any serious cooks. Second only to Harold McGee''s On Food and Cooking.
2 people found this helpful
Report
Wei Zhao
5.0 out of 5 starsVerified Purchase
I love this book!!
Reviewed in Germany on February 6, 2013
One can learn everything about making tasty food from this book. It is not the recipes that make this book special. It is the tips, the explanation and the passion from the author that make this book very special. I had a heard copy and used it a lot. I now buy the kindel...See more
One can learn everything about making tasty food from this book. It is not the recipes that make this book special. It is the tips, the explanation and the passion from the author that make this book very special. I had a heard copy and used it a lot. I now buy the kindel version so that I can easily having it with me wherever I travel to.
Report
Josh Gibson
5.0 out of 5 starsVerified Purchase
Perfect for anyone that loves to cook.
Reviewed in Canada on December 22, 2013
Page after page of delicious, truly easy recipes. Looks great on a coffee table too. Simple food at its best!
One person found this helpful
Report
See all reviews
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Customers who bought this item also bought

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Customers who viewed this item also viewed

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Pages with related products.

  • vegetable recipes
  • food industry
  • cooking techniques
  • quick healthy recipes
  • healthy slow cooker books
  • healthy slow cooker recipe books

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale

2021 The Art discount of Simple Food: Notes, Lessons, and Recipes from a Delicious discount Revolution: A Cookbook outlet online sale