Product Description

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.

Product Details

• Amazon Sales Rank: #1231 in Books
• Published on: 2007-10-02
• Released on: 2007-10-02
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 416 pages

Features

• ISBN13: 9780307336798
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

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.)
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About the Author
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.

Customer Reviews

"Cooking 101" from the mother of modern cooking
It's hard to write a review of a cookbook that you've only had for two days-- you have to actually try the recipes to know if they will work. (I have several beautiful cookbooks by famous chefs that omit important directions, or give wrong quantities of food.) However, I felt strongly enough about this book that I wanted to write an early review.

For those of you who don't know, Alice Waters's restaurant, Chez Panisse, is probably the most important American restaurant in the past forty years. Waters pioneered the use of high quality, local ingredients. The restaurant itself is delightful; they've served some of the best food I've ever eaten. In the Bay area, where I live, farmers and artisans at local markets often proudly claim that their food is served at her restaurant.

Waters begins the book by extolling her philosophy: buy local, high quality ingredients, and cook them simply. (Of course, simple for a professional chef is different than simple for a home chef. I consider 6 ingredients to be pretty complicated, especially if they are all fresh ingredients.) She then proceeds to give very explicit directions on how to cook things: roasts, vegetables, baked goods, reminiscent of the explicit directions given by Julia Child in Mastering the Art of French Cooking, Volume One, or by Maida Heatter in Maida Heatter'S Book Of Great Desserts. Finally, she gives lists of recipes for many dishes.

What makes her recipes unique are the variations that she provides for each recipe. Here's one simple example: for a chard frittata, she recommends substituting other greens, such as collards, rapini, or stinging nettles (I have alway wondered what to do with stinging nettles). Or, in a recipe for pancakes, she says to add one cup of whole grain flours, telling you to mix multiple grains including spelt, wheat, corn, or whatever else you feel like adding. (She does note that you need to use a minimum amount of whole wheat flour for the gluten to bind it all together.) I've seen other books that tried to teach you how to vary recipes (for example, Cookwise: The Secrets of Cooking Revealed), but this one does a very good job of explaining where you should improvise and where you should not. Most importantly, this book gives you a real feeling of why each dish is great, and really captures the soul of each recipe. I've never seen another cookbook that had this much discussion of each recipe.

This is a very good book about food. It's similar to other introductory cookbooks like The New Basics Cookbook, or The New Best Recipe: All-New Edition with 1,000 Recipes, but I think Alice Waters does a much better job explaining how to cook. (For example, I like the two pages she devotes to pan-frying pork chops. That recipe, incidentally, has four ingredients: chops, oil, salt, pepper.) She is not as good a writer as, say, Jeffrey Steingarden (author of The Man Who Ate Everything), but I don't expect her to be. (This is more of a cookbook than a book of essays.) Honestly, I have dozens of books that cover the same set of recipes as this book, but I have no other book that makes me want to cook every recipe. I would recommend this book to anyone who cares seriously about food.

[Update on 8/1/2008. I've now tried a number of recipes from this book, including the short ribs, apricot jam, many of the salads, pork chops, and sauerkraut. Every recipe I've tied has worked, and most of them have been very straightforward. This has become my "desert island" cookbook; it's the first place I turn when I don't know how to make something. I strongly recommend this book to anyone, experienced or not.]

This Is It!
I looked forward to this book with eager anticipation. I was not disappointed. I have followed Alice Waters' life and career for more than 20 years and have always looked to her for inspiration. I have all of her other books, and while "Pat's Biscotti" from her first book, The Chez Panisse Menu Cookbook, has been a staple from my kitchen, this new collection far outshines the rest.

I have been cooking exclusively from this book for the past two weeks. Everything, absolutely everything I have made has been stellar! First, there was the minestrone, which included homemade chicken stock and beans cooked from scratch. I have made both for years, but was never really satisfied, and more recently have relied on boxed broths and canned beans. No longer. The chicken stock was not over-powered by too many vegetables as recommended in other recipes, the beans were tender and held together, and they were seasoned to perfection with Alice's direction to taste and salt along the way. This resulted in a minstrone that was as near to perfection as I have ever tasted. I added kale to mine, which added great color.

As I write this review, I am eating my lunch, which is the Polenta Torta, which I made two days ago. It is still as fabulous as it was then. First, Alice directs us to cook the polenta for one hour - yes, one hour. I thought to myself, oh, I don't need to do that; 30 minutes will suffice. I had the time, so I let the polenta cook quietly on the back burner for the entire hour. What a difference! Unbelievable taste and consistency! I layered this goodness with the Simple Tomato Sauce and added a layer of sauteed mushrooms and a separate layer of sauteed zucchini. This is comfort food at its best!

In addition, I've made the scones - light, sweet, but not cloying; the Bean Gratin, which I served alongside plain ploenta - great taste and texture combination; and the peach crisp - a juxtaposition of texture, with the soft peaches and raspberries contrasted with the crunchy topping (I used slivered almonds, which I chopped and toasted in a dry skillet. I also added the zest of an orange - an Ina Garten trick.)

Tonight, I can't wait to get home to cook the Braised Chicken Legs with Tomato and Garlic. I've been cooking avidly and passionately for a long time, and I haven't been this inspired by a single cookbook for a while. It's great to get the spark back. Thank you, Alice.

I've eaten in the Chez Panisse Cafe and Cafe Fanny (the breakfast bar) every time I get to Berkely. Someday, I will get to eat Downstairs. Until then, I'll just have to be content with this most treasured tome.

Our generation's finest cookbook
Nothing more to say: in every generation there exists one memorable cookbook behind which all others pale in comparison. In the early 60s, it was Mastering the Art of French Cooking; in the late 70s, it was Silver Palate. It's always been The Joy of Cooking, and Jean Anderson's Doubleday Cookbook. But for this generation, tired of overwrought recipes created by celeb TV chefs and meant for the restaurant kitchen, The Art of Simple Food is a brilliant instant classic packed with recipes that are as close to perfection as I've seen. This is a keeper that will endure for years and years.