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In the Green Kitchen: Techniques to Learn by Heart
by
Alice Waters
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a ve...more
ebook, 160 pages
Published
October 20th 2010
by Clarkson Potter
(first published 2010)
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Basic, way too basic. Having Charlie Trotter write a paragraph on how to peel a tomato, and he peels a tomato using a common technique we’ve all been taught to peel a tomato, is like having Einstein write a paragraph on how objects of the same mass fall at the same rate of speed. What’s the purpose of having highly skilled practitioners explain a topic if they’re not going to provide any more insight than your average Olive Garden line cook? Nothing particularly green about this book either exce...more
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"There is enormous pleasure in cooking good food simply and in sharing the cooking and the eating with friends and family. I think it is the best antidote to our overstressed modern lives. And there is nothing better than putting a plate of delicious food on the table for the people you love." -- Alice Waters
Food activist Alice Waters delights in demonstrating how simple it is to prepare delicious, local food. "In the Green Kitchen" showcases recipes and cooking techniques collected by Waters fr...more
Food activist Alice Waters delights in demonstrating how simple it is to prepare delicious, local food. "In the Green Kitchen" showcases recipes and cooking techniques collected by Waters fr...more
I really wanted to love this book...and parts of it I did. But I'm not much of a canning person nor do I particularly take the time to make condiments from scratch, so this book was a little cumbersome for me. Some good basic tips, however, and I would recommend to those who are really "green" and make everything totally from scratch. The Potato Gratin recipe alone is worth checking this book out from your local library for the weekend--you won't be dissapointed. YUM!
I really enjoyed this book. The layout is beautiful. You feel like you learn about the authors, but it isn't an overly long bio (boring you to death), the pictures are artistic and enjoyment all by themselves. The recipes are delicious and incredibly to the point and simple. No excessive strangeness here in order to break out of some imagined culinary mold. Instead you find straightforward recipes that sometimes have interesting choices, but not shocking. They are not gaudy but fine in their cho...more
This is a very pretty book. The cover's pretty. The pictures inside are pretty. The chefs photographed are pretty.
Pretty pretty pretty.
Also? Lovely font.
...
And, if you can't find your mortar and pestil, you can use this book to grind up your freshly shorn wheat.
Seriously, I just...
I found one recipe I liked. ONE. That is unheard of, I'm a recipe whore.
Pretty pretty pretty.
Also? Lovely font.
...
And, if you can't find your mortar and pestil, you can use this book to grind up your freshly shorn wheat.
Seriously, I just...
I found one recipe I liked. ONE. That is unheard of, I'm a recipe whore.
Really neat book, starting with the very basics, and filled with fun recipes on making vinaigrettes, aiola, using a mortar and pestle to make guacamole, and many more recipes. I love the stories behind each recipes and also learning about each chef who contributed the recipes in question. Rick Bayless is in this book, and he's one of my favorite chefs. Highly recommended.
Quick recipes, full of healthy options, and always giving the tastiest routes. Though forget that last sentence and get this book for the chefs' photos! Especially the guacamole workout shirt, pony-tail rocking, moustache gleaming guy. All the other photos are just as extraordinary. Power your green machine.
I am partial to anything that Alice Waters publishes. This genesis for this book was a Slow Food Nation event in San Francisco. Entries are tips from chefs like Deborah Madison and Joyce Goldstein about simple things like how to dress a salad to how to roast vegetables.
Mar 19, 2011
LA Carlson
rated it
5 of 5 stars
·
review of another edition
Recommends it for:
those who want to bring good food to their kitchen
Shelves:
food
This is an elegantly beautiful book that makes wanting to prepare healthy easy meals a joy. It has great pictures and the contributions of a variety of people who bring their own speciality to light. It's worth the read and has some great mouth watering recipes.
A poem of a cooking book, essays and brief biographies tucked between "techniques to learn by heart" - which having done so, you can then cook well with the briefest of recipes - or with no recipe at all - with the freshest and simplest of ingredients...
May 04, 2010
Sarah
rated it
3 of 5 stars
·
review of another edition
Shelves:
cookbooks-and-food-writing
This is a gorgeous book, and I like it as a coffee table/presentation book, but I felt like I already knew or had seen all of the information inside. I found one new recipe, for fresh tomato soup, that looks wonderful, but this will not be one to buy.
This is perfect for beginners! Covers basic, essential skills, but it's very helpful to someone as clueless about cooking as me. I also love the emphasis on cooking simply and using fresh, local foods.
This is a MUST for every new cook, and a great joy for an experienced cook. Just to remember that fresh food is what it's all about. My father-in-law recommended it and what a gem! The problem is that now that I have read the library copy, I MUST to go and buy my own copy.
I am not a cooking person at all but this has all the basics and is not intimidating at all. Really great for well seasoned cooks and beginners. This is actually the only cook book I own.
A good book about basic kitchen technique and keeping an organic/sustainable kitchen. The book is a fundraiser, which I like, to teach children about growing and cooking organic food.
Its only downfall is that it is too brief, I would have liked more.
Its only downfall is that it is too brief, I would have liked more.
I think I might have to buy this book as the recipes and the techniques are all good to know. Delicious. It makes me hungry every time I sit and read a new section.
Not at all what I expected. A lot of prose, a sprinkle of recipes. More of a read-it-cover-to-cover cookbook than a flipping-through-it-for-a-few-minutes cookbook.
An interesting cook book, but there was nothing really "new" in it, at least not for me. I am, however, taking away the recipe for leek & potato soup and stuffed tomatoes. That sounds like the makings of a good autumn meal to me!
B- This would be excellent if you don’t know how to do many of these things…but I did already. Still, some interesting recipes and who doesn’t love Alice Waters?
Beautiful layout with simple recipes and techniques to use in an everyday kitchen. There are many meat dishes though, so not a book for vegetarians or vegans.
I really want to like these kind of books. And I think it's well done. It just doesn't "hit the spot" for me. Maybe next time...
Interesting, but pretty basic. My big takeaway was that I should use my mortar and pestle more and my food processor less.
I like how different chefs explained each technique -- a very enjoyable approach.
There were only a couple of pages I was interested in. It wasn't quite what I expected.
A wonderfully useful primer and book to revisit annually.
pretty basic stuff, but beautiful.
I was hoping for something that helped me be more "green" in the kitchen. Tips, types of food, etc. There's a little bit of that in this book, but mostly it's just recipes from chefs that are green inspired. They're all a little more fancy than what the average person would do, in my opinion.
Yes, this cookbook covers the basics...but it has changed the way I cook! I got out my old mortar and pestle and started making small batches of pesto and vinaigrettes to add flavor . Not to mention croutons and breadcrumbs . You will never waste an old slice of bread again! Thank you Alice for the inspiration.
This is a book I would like to own!
Excellent book! I am tempted to buy it. Lots of good recipes from top chefs around the world. And I really like that they teach you how to do basic kitchen chores - like washing lettuce! hello!? Would make a great gift for a bridal shower.
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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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