The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

4.17 of 5 stars 4.17 · rating details · 5,453 ratings · 320 reviews

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

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Published October 20th 2010 by Clarkson Potter (first published 2007)

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Jan 30, 2008 Annie rated it 4 of 5 stars · review of another edition Recommends it for: Everyone

Shelves: food, cookbooks

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 too-simple recipes. They read like...more

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Dec 30, 2007 Matthew Gatheringwater rated it 2 of 5 stars · review of another edition Recommends it for: someone relearning to cook

Shelves: cookbooks

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 nearly anywhe...more

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Feb 27, 2009 Crystal rated it 4 of 5 stars · review of another edition

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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Feb 12, 2008 Ginny rated it 4 of 5 stars · review of another edition

Shelves: cookbooks

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 and better tho...more

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Jan 12, 2008 Mary rated it 4 of 5 stars · review of another edition Recommends it for: all who cook or need to eat

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 couch...more

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Oct 19, 2007 Rebecca rated it 4 of 5 stars · review of another edition

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 like I've gained...more

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Mar 18, 2009 Jean rated it 5 of 5 stars · review of another edition

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 almost as good a cook as my momi...more

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May 15, 2008 Sheri rated it 3 of 5 stars · review of another edition

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 must make do with Saf...more

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Oct 24, 2007 Trish rated it 5 of 5 stars · review of another edition Recommends it for: Anyone interested in eating well

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 the...more

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Feb 01, 2010 Jane rated it 4 of 5 stars · review of another edition

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 incredible. Fant...more

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Nov 30, 2008 Belinda rated it 5 of 5 stars · review of another edition

Shelves: howto, timeless

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.

Waters deconstructs food ALL THE WAY back t...more

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Apr 06, 2012 Geoff rated it 4 of 5 stars · review of another edition

Alice Waters takes a lot of shit for beginning the whole organic, locally-sourced food movement in the USA. People think it's elitist, or some hippy crap, or that it's too expensive for "regular folks", whoever the hell that refers to. I call bullshit on the bullshit callers. One can eat cheap, healthy, organic, local, and rounded- you just have to plan and make an effort when you shop, and learn some techniques, some go-to inexpensive ingredients, learn about the wonders simple things like fres...more Alice Waters takes a lot of shit for beginning the whole organic, locally-sourced food movement in the USA. People think it's elitist, or some hippy crap, or that it's too expensive for "regular folks", whoever the hell that refers to. I call bullshit on the bullshit callers. One can eat cheap, healthy, organic, local, and rounded- you just have to plan and make an effort when you shop, and learn some techniques, some go-to inexpensive ingredients, learn about the wonders simple things like fresh herbs and the right spice balance can do for simple dishes. But you also have to learn to love cooking and make cooking a habit. You also have to have that moment when you realize that cooking well, and caring about what you're cooking, and caring about knowing how to cook the ingredients you now care about, becomes about as meaningful and rewarding a way to spend your time on earth as us lowly humans can hope for.

Like painting, like playing a musical instrument, like mathematics, basketball, or writing, cooking is something that requires some foreknowledge, some objects external to yourself, some technique, some practice, some formulation, some trial and error; but once you have a certain set of skills and a certain basic knowledge to draw from, an entire experiential universe opens up to you. Cooking at its most fun and most rewarding is a finite durational experience that ends in extreme and refined pleasure for the self, involving careful measurements at the same time as improvisation, flights of fancy and reliance on tradition, exact timing, balance, adjustments, erasures, additions, quick-thinking, manipulation of space-time and its various constituents, a simultaneous utilization of the ocular, aural, gustatory, and tactile sensations- a virtuoso display of body-mind-memory-precognition prowess!

The Art of Simple Food gives you the ideas, the basics, the techniques, the reasons, the rationale, the ins-and-outs-and-hows-and-whys. Learn to cook a meal, you lazy bastards!(less)

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Mar 04, 2012 Valerie rated it 4 of 5 stars · review of another edition

Shelves: cookbooks

Last fall I was obsessed with her ratatouille - and the other recipes in this book are just as good. Marinated Beet Salad, Homemade Sauerkraut, Wilted Chard with Onion. The first part of the book concentrates on getting started - ingredients and equipment. It has a helpful list of recipes that can be made from items generally at hand ("Cooking from the Pantry"). Then there's "What to Cook?" that talks about seasonal menu planning, special meals, and packing a lunch. The next few chapters handle...more

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Jan 27, 2012 ^ rated it 4 of 5 stars · review of another edition Recommends it for: Cooks who want to succeed

Shelves: food-and-cooking, guide-book, non-fiction, reference, books-with-1001-to-10000-ratings

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 which almost e...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 which almost endless variations can be derived. That approach seamlessly dovetails with her style of shopping – marketing: buy on the day only what looks good and feels good, because that is what will taste good. Then use your brain to amend and adapt the basic recipes in your head. She’s absolutely right; because you’ll then eat the best quality at the lowest price, and you’ll not waste food.

Her style of writing is very readable, the typography is well thought out, as is the arrangement of text and illustrations on each page. Physically this is a lovely book to own (even though the black text on the red cloth spine is coming off from where I’ve held the book in my hands to read).

Ms Waters enthusiasm is infectious, though she does perhaps rather harp on too frequently about the absolute necessity of knowing where your ingredients have come from, where they’ve been grown, how long they’ve been killed / dug up for etc. The basic observation I agree with; however whether or not it is either practical or possible to achieve is quite another matter. I also disagree with her assertion that ‘organic’ vegetables and other foods taste better than others; unless she tastes with her mind? Quite possibly. But there again, I personally dislike the term ‘organic’ veg, What does that make veg. which have been treated with carefully researched and tested pesticides (etc.)? Inorganic? 0% carbon, hydrogen, & oxygen, content!

Overall, I’d highly recommend this book as foundational to the library of any good cook.
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Apr 03, 2010 Carrie rated it 5 of 5 stars · review of another edition Recommends it for: people who eat

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

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Oct 04, 2009 Steven Peterson rated it 5 of 5 stars · review of another edition

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 6-7, among which are:...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 6-7, among which are: eat locally and sustainably (use small, local producers as sources of fruits and vegetables, for instance); eat seasonally (a companion rule to the previous one); shop at farmer's markets; etc.

The start is nice, in that she lays out what ingredients (herbs, for instance) and equipment should be on hand for effective cooking. One simple example: the author's emphasis at several points on the value of a good supply of fresh aromatic foods to enhance flavors in a recipe (e.g., onions, carrots, and celery). Then, she discusses how to plan menus and entertain friends for dinner. Not recipes, but useful context.

The recipe sections begin with a rendering of how to make several essential sauces, including vinaigrette, salsa verde, aioli, and herb butter. None of the recipes calls for rocket science knowledge, but they are well explained and doable. One nice feature--some possible variations on the recipe. E.g., with vinaigrette, she notes that one variation could be to beat in a bit of mustard before you add the oil; alternatively, she suggests that one could a fresh nut oil for the olive oil.

There is a nice discussion of sautéing as a technique, with a nice example immediately thereafter (sautéed cauliflower). Another example of technique--poaching. Following the general discussion, she uses an example quite familiar to me: poaching salmon. I have a handful of recipes featuring poached salmon (the fish cooks through, satisfying my family, and still stays moist, satisfying me).

There are a sampling of recipes for poultry, fish/seafood, meat, etc. While the recipes are nice, I wish that there had been more. One thing I like in cookbooks is abundant choice!

Anyhow, this is a nice reference for those who enjoy cooking; it's probably also apt to be useful to those who don't like much cooking but want some doable and good recipes when called upon to fix up a meal. Worth taking a look at.
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Sep 24, 2009 Heidi rated it 1 of 5 stars · review of another edition 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 entertain eight...more

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Jul 16, 2012 Liz rated it 5 of 5 stars · review of another edition

After receiving this as a gift several years ago, I'm finally getting into it. I cannot say enough good things about it. And I don't need to - it's a classic. I will say that this is not a book of recipes; This is a book about how to cook. I'm reading it cover to cover, and I'm convinced that's the only way to do it. Every recipe I've tried has been simple and delicious. Eating locally, letting good ingredients shine...this book is what I'm about. I love it.

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Feb 22, 2009 Michele rated it 5 of 5 stars · review of another edition Recommends it for: Home cooks of all levels

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

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Mar 04, 2009 Jamie rated it 5 of 5 stars · review of another edition

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 home, this b...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 home, this book would have been a godsend and bumped me up to "competent" in a few weeks, rather than months/years.
Begin at the very beginning: Waters starts with the basics, explaining kitchen must-haves, from pots and pans to pantry staples and seasonal bits to keep in stock. She also goes into fruit and veggies, flours and what makes extra virgin olive oil extra virgin, and when you can use the cheaper "olive oil" instead.
She expresses the importance of setting--tasting your food with company and a table, enjoying complex flavor, but also taking pride in what you put in your face. In short, it's a similar message to "French Women Don't Get Fat," except, refreshingly, Waters is an artist and wrote a cook book rather than a self help.
No, the recipes aren't low fat. In fact, many involve a bechemel and butter's her best friend: however, the very ground work of this book teaches the most rudimentary basic that most Americans seem to be missing: TASTE your food, love your food--value what you put in your body, love the taste, no matter how simple, and if it's not good, don't eat it.
Amazingly, the other aspects of a healthy lifestyle magically fall into place: recycle, compost, eat seasonally and locally, as well as diversely. Eat slowly and thoughtfully, treasure what you put in your mouth.
This book, as the title says, really is "a revolution." It is the missing link the French seem to have sustained but so many Americans have forgotten or never knew, in the wake of mixes, powders and preservatives. There is nothing quite like making every piece of your own lasagne. It becomes a canvas, a joy, and completely consuming as an excercise for the brain. When you spend a few hours making your food, it only seems natural to linger around the table and enjoy it. Piece by piece, it falls into place.(less)

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Apr 20, 2009 Jim rated it 3 of 5 stars · review of another edition

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 assurance to go w...more

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Oct 13, 2007 Courtney Payne rated it 4 of 5 stars · review of another edition

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.

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Feb 08, 2010 kaity rated it 5 of 5 stars · review of another edition

Shelves: cookbooks

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 rarely prepares m...more

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May 29, 2010 Kakhi rated it 5 of 5 stars · review of another edition

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 produce better results
Makes Michael cook...more

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Jan 26, 2010 Mary rated it 2 of 5 stars · review of another edition

Shelves: nonfiction, cookbook

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 recipes with ingre...more

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Aug 04, 2009 Desiree rated it 5 of 5 stars · review of another edition

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 grocer...more

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Feb 23, 2009 Juli is currently reading it · review of another edition

Shelves: top10, food

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

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Feb 08, 2011 Stacy rated it 4 of 5 stars · review of another edition

Shelves: cookbooks

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", "Soups", and "S...more

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May 17, 2008 Barbara rated it 3 of 5 stars · review of another edition

When following the fried chicken recipe, COVER THE FRYING PAN.

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Feb 12, 2009 Stephanie rated it 4 of 5 stars · review of another edition

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 cookbook an...more

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About Alice Waters

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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