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

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution | Alice Waters | A wonderful approach to food

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The Art of Simple ...

	The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution Alice Waters Clarkson Potter, 2007 - 416 pages average customer review:based on 63 reviews view larger image
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highly recommended

The Art of Simple Food

I bought this book for my wife, but it turned out to be as much of fun for me as for her. The book arrived just before we were leaving on a long car trip. I drove, and she read aloud. The book is beautifully written. The miles passed and I listened while she read about local foods and careful, loving preparation. Reading a good book can certainly be a group activity. Even better was when we got home and words were turned into meals.

A wonderful approach to food

It's funny -- about six months ago I was wishing for a cookbook that focused less on recipes than on cooking techniques. I don't much like cooking from a cookbook, really. I like to get some ingredients and then figure out how to bring them together, so this book really spoke to me.

It's organized by cooking technique, and Waters speaks of the experience of cooking more than the step-by-step instructions -- although she includes those as well. In the section on roasting, for instance, she talks about how she knows a bird is done, what she is looking for as she observes and then tests the bird with her fingers. There is a palpable love for food in her words, as she walks you through her process of cooking, deciding what and how to cook and then creating it.

If you enjoy cooking, I would definitely recommend this book.

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The Art of Simple Food

How do you learn to cook like Alice Waters? This book is a great asset for all cooks. The simple recipes are time savers for the busy or new to the kitchen cook. The section on Alice Waters' favorite kitchen tools was very helpful; I bought a Japanese mortar & pestle called a suribachi and use it often for making salad dressings without having to use my knife and cutting board to finely chop garlic or shallots. The book makes a great gift!The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

The Art of Simple Food

This is a wonderful cook book. She starts with the basics, yet the recipes are gourment quality. I like that she cooks with fresh herbs yet not many ingredients. Easy recipes for delicious results.

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More than just a cookbook

A great cook book and guide for simple food using fresh and local ingredients. I love the variation suggestions on recipes that she gives, as well as explanations as to why this or that works and not just a list of ingredients and instructions. The only thing I would have enjoyed more would be photos. Still a top notch cookbook even with out the photos!

reviews: 1, 2, 3, 4, 5, 6, 7, 8, page 9, 10, 11, 12, 13

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