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Notes, Lessons, and Recipes from a Delicious Revolution
by Alice Waters
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.
"Starred Review. 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." - Publishers Weekly.
"Anyone with even the most passing interest in what goes on your platter needs to seize hold of Alice Water's The Art of Simple Food, the first book the famed chef and slow-food champion has written for the home cook." - Treehugger.com.
"The Art of Simple Food is the cookbook many have been waiting years for her to write ... Waters has done nothing less than write the basic cookbook you need to get started on a lifetime of good eating from your own kitchen." - The Boston Globe.
This information about The Art of Simple Food was first featured
in "The BookBrowse Review" - BookBrowse's membership magazine, and in our weekly "Publishing This Week" newsletter. Publication information is for the USA, and (unless stated otherwise) represents the first print edition. The reviews are necessarily limited to those that were available to us ahead of publication. If you are the publisher or author and feel that they do not properly reflect the range of media opinion now available, send us a message with the mainstream reviews that you would like to see added.
Any "Author Information" displayed below reflects the author's biography at the time this particular book was published.
Alice Waters, chef, author, and the proprietor of Chez Panisse in Berkeley, California. Waters is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally.
Waters is Vice President of Slow Food International, a nonprofit organization that promotes and celebrates local artisanal food traditions and has 100,000 members in over 130 countries. She is the author of eight books, including The Art of Simple Food: Notes and Recipes from a Delicious Revolution.
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