Free PDF The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution, by Alice Waters, Patricia Curtan, Kelsie Kerr, Fritz Stre
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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution, by Alice Waters, Patricia Curtan, Kelsie Kerr, Fritz Stre
Free PDF The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution, by Alice Waters, Patricia Curtan, Kelsie Kerr, Fritz Stre
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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.
- Sales Rank: #11104 in Books
- Brand: Waters, Alice/ Curtan, Patricia (ILT)/ Kerr, Kelsie (CON)/ Streiff, Fritz (CON)
- Published on: 2007-10-02
- Released on: 2007-10-02
- Format: Illustrated
- Original language: English
- Number of items: 1
- Dimensions: 9.58" h x 1.31" w x 7.63" l, 2.49 pounds
- Binding: Hardcover
- 416 pages
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 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
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
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.
Most helpful customer reviews
6 of 6 people found the following review helpful.
Simple Recipes, Fabulous Taste
By Anne Marie Foley
I have owned this book for 2 weeks and have cooked 4 recipes. The recipes contain a primer with techniques and things to look for. A week ago, I made roasted chicken and knew to look out for crispy skin at the legs to know when it was done. The recipes are very simple and incredibly tasty. I used the carcass from my roasted chicken to make chicken broth. The smell permeated my entire home with the smell of fresh herbs and broth.
After making these recipes, I feel like I just know how to make them. They are very simple and uncomplicated and they teach you the foundations and the techniques that you need to be a cook. For over a year, I have been cooking recipes from various magazines and other cookbooks, but I didn't feel that I could replicate them without the physical recipe. After making 4 recipes from 'The Art of Simple Cooking', I feel like I can replicate them anywhere (without the recipe). It feels really empowering.
This book is great for beginners (like myself) who are trying to use organic ingredients and who want to get away from processed foods. The recipes are simple and the execution is easy. I have also been saving on my grocery bills by using only a few high quality ingredients. This is now my favorite cookbook - I highly recommend it.
1 of 1 people found the following review helpful.
A Classic I've been wanting for my cookbook library for a long time.
By Sherri de Coronado
A classic. What else can I say? Alice Waters was part of the food revolution in this country. I've been wanting this book for a long time, even though I've never made it to Chez Panisse. And even though lots of the recipes are familiar to at least those of us in California (and I think most of the rest of the country as well) with access to many very fresh ingredients, there are lots of basic techniques and recipes that are very useful for every kitchen. I got it for myself, but I'm thinking that my 19 year old daughter experimenting with cooking might find this useful as well as well. Perfectly seasoned roasted sweet peppers. (Simple and delicious). How to poach an egg perfectly. What to keep in the pantry. Vegetables by the seasons. Roasting, poaching, sauteeing, Pan frying fish. Court boullion. Chicken cooked under a brick. Grilled squid. Tart Tatin, Panna cotta. Yum. All the basics in a really readable form with descriptions and tips and variations.
3 of 3 people found the following review helpful.
Excellent "How to cook" type of cookbook.
By Jim Rhodes
I'm a big fan of Alice Waters books although I haven't used them much. This is really more of a "how to cook" book than most and I've decided to try to work my way through it. Alice Waters wrote a forward to a collection of classic cookbooks written years ago by Elizabeth David, who I am also a big fan of. The emphasis is on fresh ingredients and good cooking techniques, of which Ms. Waters is a master. I also just like her style of writing. This book reminds me a bit of Craig Claireborne's "Kitchen Primer" which I used many years ago to teach myself how to cook. Now I'm relearning the basics via Alice Waters.
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