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11th out of 622 books
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The Art of Simple Food: Notes 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 reci...more
With an essential repertoire of timeless, approachable reci...more
Hardcover, 448 pages
Published
October 20th 2010
by Clarkson Potter
(first published 2007)
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I'm being biased in my star rating because this isn't really a great cookbook by any means. I just love Alice Waters and appreciate her purpose in writing this.
This isn't so much a "cookbook" as it is a book that tries to educate on how to approach food differently, to get our minds out of the increasingly fast-food mentality.
If someone who didn't know Alice Waters' goals were to pick it up, they might be disappointed with the cursory, almost random-seeming and ...more
This isn't so much a "cookbook" as it is a book that tries to educate on how to approach food differently, to get our minds out of the increasingly fast-food mentality.
If someone who didn't know Alice Waters' goals were to pick it up, they might be disappointed with the cursory, almost random-seeming and ...more
Although it contains a small cookbook within a cookbook, The Art of Simple Food is more of a how-to book, with an emphasis on ingredients and technique, rather than on a comprehensive list of recipes. This is a good book for someone wanting to change their relationship to food because Water's insistence upon quality and integrity encourages thoughtful and appreciative eating.
There are, however, some disappointments in this book. Many of these recipes are so simple they can be found n...more
There are, however, some disappointments in this book. Many of these recipes are so simple they can be found n...more
I really liked this book. It has wonderful, simple recipes and explanations on technique. I liked that it gives recipes according to season, so that you can utilize the seasonal fruits and veggies.
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I'm one of those people who reads cookbooks cover to cover when I get them. Strange? This book was a re-gifted Christmas present from a friend who didn't want it. Their loss was my gain. I'd seen the book in the bookstore before and was turned off by the lack of photos and the atypical recipe format of not putting all the ingredients in one list at the start of the recipe.
However, as I started to make the first dishes I found that for actually cooking/baking this format is easier an...more
However, as I started to make the first dishes I found that for actually cooking/baking this format is easier an...more
I just started this last night and I love it. The author, the owner of a lovely, but upscale restaurant, talks about food and cooking in a very down to earth way. Her premise is that anyone can cook and the only things you need are good ingredients (especially fresh local produce/herbs), good equipment (but not necessarily the most expensive), and the basic know-how. All of these things are explained and detailed in her book which reads nicely (particularly at 2:00 a.m. when you're on the cou...more
This is a book for people who cook at home regularly--the recipes are, as advertised, simple and yet not so simple as to be disappointing. The first half of it reviews useful basic techniques such as making salads, simple vegetable soups, and slow-roasting meats. Each section features a few example recipes that show how to implement the technique. The second half of the book is filled with recipes.
There's a spying quality to this book--part of its appeal for me is that it feel l...more
There's a spying quality to this book--part of its appeal for me is that it feel l...more
Really should be a part of everyone's basic cooking library. Alice Waters gives plenty of ideas for modifying recipes to what is local and fresh for wherever you are. This makes me feel less like a food-loser when I can't find something for a recipe. Everything still turns out delightful.
Sheela - Brussels Sprouts Gratin: Beautiful, special, tasty, crispy, cheesy awesome. Really. Lick the pan good.
Me - Pot Roast: Succulent, perfect instructions. Made me feel like almo...more
Sheela - Brussels Sprouts Gratin: Beautiful, special, tasty, crispy, cheesy awesome. Really. Lick the pan good.
Me - Pot Roast: Succulent, perfect instructions. Made me feel like almo...more
I borrowed this from the library.
I was intrigued by everything I've heard about Alice Waters. I think I could really learn a lot about cooking from this book (since I'm cooking impaired). But I doubt that the recipes will work for me as I go back to work in the fall and am increasingly pushed for time to make dinners.
I love reading about her ideas on buying good equipment and eating seasonally. Unfortunately, not all of us have such access to incredible farmer's markets and m...more
I was intrigued by everything I've heard about Alice Waters. I think I could really learn a lot about cooking from this book (since I'm cooking impaired). But I doubt that the recipes will work for me as I go back to work in the fall and am increasingly pushed for time to make dinners.
I love reading about her ideas on buying good equipment and eating seasonally. Unfortunately, not all of us have such access to incredible farmer's markets and m...more
This book is an essential primer for the preparation of simple delicious food from the Slow/Local/Sustainable Food guru herself Alice Waters. Instructions that bring you belong just picking up your organic milk and gourmet pesto at Wholefoods and calling it a day. This book teaches you the fundamentals so you can do it yourself: roasting the perfect chicken, making aioli, pesto, salsa verde, soup, bread, an array of delicious veggies, deserts/tarts and much more. A great reference to have on ...more
This may be the first "cookbook" that I read from cover to cover, which works for it. It's like The Story of Food and How to Cook It.
It really says something about how easy it is to get quite removed from our culinary "roots" that when I (and many other people, judging by some of the reviews I've read) began the book, the ultra-simple concepts at first seemed just a bit over my head...kinda "fancy," if you will. That's almost perverse, upon reflection....more
It really says something about how easy it is to get quite removed from our culinary "roots" that when I (and many other people, judging by some of the reviews I've read) began the book, the ultra-simple concepts at first seemed just a bit over my head...kinda "fancy," if you will. That's almost perverse, upon reflection....more
The perfect book to give to anyone who enjoys cooking, whether new to the skills, or an experienced hand; because this is a book which explains how to cook (and why) every bit as much as what to cook. Some of those “hows” are, I think, based more on personal preference than science; but there again EVERY cook has their own way of doing things, and if that works for them, then why not? Ms Waters is a thinking cook, and it shows.
Her selection of recipes provides a basic palette from ...more
Her selection of recipes provides a basic palette from ...more
This book is the (unofficial) companion to the excellent work of Michael Pollan and Eric Schlosser. For those who have read The Omnivore's Dilemma, In Defense of Foodand Fast Food Nation, and are interested in eating a healthier more sustainable diet, this is your cookbook. Alice Waters presents a cookbook full of very simple recipes: simple in terms of total ingredients and simple in terms of preparation. Rachael Ray may do 30-minute meals but they are complicated! Waters makes it easy to have ...more
A few preliminary comments from the author that put the book in context. From the author (pages 4, 5): "This book 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." Key aspects of her "philosophy" are printed on pages 6...more
Heidi
rated it
Recommends it for:
people who like to read/think about cooking but don't actually cook
I really wanted to like this book. I'm a fan of what Alice Waters has done for promoting local, organic, well raised food. I'm planning a vacation that involves eating at her restaurants at least twice. I know from experience that the secret to really good food is to take really good ingredients and prepare them simply, and I try to apply that to my cooking.
But I still found this book intimidating and inaccessible. I mean, someone asked her what to cook when you're not trying to ente...more
But I still found this book intimidating and inaccessible. I mean, someone asked her what to cook when you're not trying to ente...more
Alice Waters is an icon in the food world - as one of the most influential chefs in the organic and vegetarian movements in America for the past thirty years, water's latest cookbook presents food simply and deliciously through 19 lessons, followed by another 150 pages of recipes that correspond to each lesson. The lessons provide an overview and information on techniques that runs a couple of pages, then present a single recipe to highlight that lesson, and cover everything from slow cooking to...more
Every time I go into a book store (a dangerous place for me to be), I flip though this book. I love the cover, I always wanted to eat at her restaurant and just love the concept. Having not eaten meat in nearly...gees...seven years, I'm quite picky about my cook books. I already don't eat meat, I'm not going to give up the art of real cooking, too.
This book is absolutely terrific for the seasoned cook and novice. In fact, as a twenty year-old newbie who grew up without a cook in the ho...more
This book is absolutely terrific for the seasoned cook and novice. In fact, as a twenty year-old newbie who grew up without a cook in the ho...more
It's Alice Waters - how could I turn it down?
This book seemed to be much ado about nothing, but has grown on me considerably. It's not a glossy-photo-and-recipe book, nor a disguised food memoir. It does have a much more narrative feel that most recipe-by-recipe books; Waters simply talks about particular foods in each chapter, stopping for a recipe when it seems apt. Her personality comes through in full as a result, and if it's a fairly quiet personality, it has authority and as...more
This book seemed to be much ado about nothing, but has grown on me considerably. It's not a glossy-photo-and-recipe book, nor a disguised food memoir. It does have a much more narrative feel that most recipe-by-recipe books; Waters simply talks about particular foods in each chapter, stopping for a recipe when it seems apt. Her personality comes through in full as a result, and if it's a fairly quiet personality, it has authority and as...more
Just bought it at Costco. Ironic isn't it? Don't tell Alice.
Love it! I have a million 'simple' cookbooks. For some reason this one is the most inspiring. I want to make fresh pasta, simple tomato sauce, yummy salad dressings...stay tuned to see if I actually do.
Love it! I have a million 'simple' cookbooks. For some reason this one is the most inspiring. I want to make fresh pasta, simple tomato sauce, yummy salad dressings...stay tuned to see if I actually do.
Light on the recipes, heavy on technique & the Alice Waters philosophy that makes her school of cooking a modern classic.
I love the thoughtful & detailed instructions and suggestions for making things that had previously intimidated me. I brought this book home from the library and immediately started making pasta by hand for the first time. It turned out great, and I finished the meal thinking, "Homemade ravioli wouldn't be hard at all!" Also, being a flex-itarian who...more
I love the thoughtful & detailed instructions and suggestions for making things that had previously intimidated me. I brought this book home from the library and immediately started making pasta by hand for the first time. It turned out great, and I finished the meal thinking, "Homemade ravioli wouldn't be hard at all!" Also, being a flex-itarian who...more
I have a goal of cooking every recipe in this cookbook. I'm probably a third of the way through and here's what I appreciate about this book:
Don't have to buy silly ingredients so I don't have a bunch of ingredients going bad in the refrigerator
The recipes aren't quick, but they they are simple
Usually surprised at how flavorful the dishes are with so few ingredients
Great vegetable dishes!
Good explanations on how to cook and bake and why certain methods produ...more
Don't have to buy silly ingredients so I don't have a bunch of ingredients going bad in the refrigerator
The recipes aren't quick, but they they are simple
Usually surprised at how flavorful the dishes are with so few ingredients
Great vegetable dishes!
Good explanations on how to cook and bake and why certain methods produ...more
I'm sure it's a great book and all, but I lost interest immediately after the first few pages because of the misnomer. At first it talks about local and sustainable eating practices which is all fine and good...but then the following names of the recipes and the ingredients/methods required were ANYTHING but Simple. The word I would use is "fancy." But, everyone else who reviewed said the recipes are TOO simple. Are we talking about the same book? Maybe I happened across a few rec...more
I adore this book and use it all the time. The first half is so helpful as you work through it like little cooking lessons from the author. And the second half assumes you know how to do the basics and is full of versatile recipes. For any gardener or homesteader, this is an excellent cookbook. The recipes are flexible enough that you can adapt them to what you have growing. We have kept backyard chickens for years, but have never made an omelet as delicious as the one we made from this book. Th...more
A must read for anyone who hopes to eat her own cooking! It offers basic cooking knowledge for new cooks and deeper material for seasoned cooks. Every recipe I've tried tastes like it came from a resturaunt. This book has single handedly ruined going out to dinner for me! I can't justify eating out, when the food I can make at home tastes better and costs less. The tart/pie crust is amazingly simple- 4 ingredients- flour, water, butter, salt. It tastes like I bought a crust from a gourmet g...more
This has become my all time favorite go-to cooking book! Although the format differs from the traditional cooking book, with recipes buried in paragraphs of descriptive text and the magazine glam shots of prepared dishes are replaced with simple sketches, the philosophy and simplicity of the foods suggested in this compendium of gastronomic knowledge is astounding. I'd highly recommend her roasted root vegetable dish (a little oil, salt and some honey?) along with her homemade vinaigrettes and s...more
Revolutionary chef Alice Waters has been frequently accused of food snobism. After all, she did appear on 60 Minutes preparing a breakfast that involved cooking an egg over an open fireplace in her home kitchen and an admission that said kitchen is microwave-free.
This book is her effort to simplify cooking and food preparation. Here, she shares her food philosophy based on quality organic fresh food, then shares a handful of simple recipes, organized into chapters such as "Fish"...more
This book is her effort to simplify cooking and food preparation. Here, she shares her food philosophy based on quality organic fresh food, then shares a handful of simple recipes, organized into chapters such as "Fish"...more
When following the fried chicken recipe, COVER THE FRYING PAN.
It's not very often that I pick up a cookbook and actually read what the author writes. Normally I just glance at the recipes, look at the pictures and mark which ones I'd like to try. This book, however, doesn't have photo pictures, just some drawings, yet Waters' writing is superb! I was completely drawn in by her connection with whole, fresh food and its preparation. Though pictures would have been nice, they weren't necessary because her writing was so descriptive. It is a lovely cookbo...more
There are two parts to this book: (1) general advice on cooking; and (2) recipes. I found her general advice to be terrific and extremely helpful. Some of what Waters says fundamentally changed the way I handle the cooking process. As for the recipes, because I am a vegan, I found most of them to be unusable, i.e. most of the recipes are for meat and/or dairy foods. This book does have about a dozen vegetable recipes, most of which I plan to try. I love her emphasis on simplicity, and the...more
Jane
added it
It's come to my attention that some of you poor suckers don't live in a Mediterranean climate. Get another book, possibly one with tater tot casseroles. But hey, it's an Alice Waters cookbook- it has recipes for actual meals, (The other ones? Get twelve pounds of salmon and some truffles. Set aside eight hours to cook.) and I read it all the way through.
Also, I cooked a dinner for m future in laws out of this. They are super fussy, I spent less than $40 and two hours, and it was i...more
Also, I cooked a dinner for m future in laws out of this. They are super fussy, I spent less than $40 and two hours, and it was i...more
Like all good cookbooks, this inspires you to start chopping onions. There are recipes, yes, but above all there are ideas. Similar to Julia Child's The Way To Cook in that beginners and advanced cooks alike will find fun things to try. Waters is definitely a food hippie (there is a recipe for hamburgers, but it specifies grass-fed beef), but more than anything her approach is French. Or Franco-Italian, I suppose. Now if only summer would make an appearance, the farmers' markets might have ...more
| topics | posts | views | last activity | |
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| Cooking from the Art of Simple Food | 1 | 34 | Mar 18, 2008 03:04am |
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Alice Waters, chef, author, and the proprietor of Chez Panisse, 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. She is a passionate advocate for a food economy that is “good, clean, and fair.” Over the course of nearly forty years, Chez Panisse has helped create a ...more
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“Let things taste of what they are.”
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