Product Description

'This books is for everyone who wants to learn to cook, or to become a better cook. I'm convinced that the underlying principles of good cooking are the same everywhere. These principles have less to do with recipes and techniques than they do with gathering good ingredients, which for me is the essence of cooking.' Alice Waters With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is a must-have book for home cooks. Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering the fundamentals of basic cooking techniques, to preparing delicious, seasonally inspired meals all year long. Always true to her belief that a perfect meal is one that is balanced in texture, colour and flavour, Waters helps us embrace seasonal produce and make the best choices when selecting ingredients. Embark on a voyage of culinary rediscovery with her as she takes you by the hand and teaches you how to get the most out of your home cooking.

Product Details

• Amazon Sales Rank: #81355 in Books
• Published on: 2008-10-30
• Original language: English
• Binding: Hardcover
• 416 pages

Review
She continues to prove herself one of our best modern-day food writers. (Publishers Weekly )

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 in Berkeley, California and the author of nine bestselling cookbooks. She has 'single-handedly chang[ed] the American palate' according to the New York Times. Her simple but inventive dishes focus on a passion for flavour and a reverence for locally produced, seasonal foods.

Customer Reviews

a real cook's book
Alice Waters is the chef/owner of Chez Panisse in San Fransico. We had lunch there about 25years ago - sauteed prawns with garlic and parsley - (it's in the book) and has never been forgotten. There are no glossy pictures and most recipes can be found in other books but the reason this is so good is that she has tweaked the method to improve the results so her panna cotta is the best I have ever made as was the pappardelle - more eggs and letting the pasta dough sit at room temperature for an hour seems to be it. Even vinaigrette is improved by adding the salt to the vinegar and tasting before adding the other ingredients. Every method of cooking is covered so I have improved favourite recipes by checking how Alice would do it. This book has been out in the US for a while but this is british version - grams and litres - instead of cups which I think is easier.