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

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 Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Wate...

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Title:The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
Author:Alice Waters
Rating:
Genres:Food and Drink
ISBN:The Art of Simple Food: Notes and Recipes from a Delicious Revolution
ISBN
Edition Language:English
Format Type:Hardcover
Number of Pages:416 pages pages

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

  • kaity
    Feb 08, 2010
    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 li...
  • Richard
    Jun 18, 2017
    This is an excellent cookbook. True to its title, the recipes are simple and delicious. ...
  • Geoff
    Apr 06, 2012
    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 e...
  • Heidi
    Sep 24, 2009
    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 i...
  • Trish
    Oct 24, 2007
    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...
  • Annie
    Oct 16, 2007
    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 mind...
  • Barbara
    Mar 29, 2008
    When following the fried chicken recipe, COVER THE FRYING PAN. ...
  • Jamie
    Feb 22, 2009
    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 ...
  • Belinda
    Nov 30, 2008
    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 t...
  • Linda
    Feb 08, 2009
    I got this from the library, and I've already tried two recipes. The recipe for doctoring up olives transformed my too-acidic farmers market olives into a tasty treat, and the one for salsa verde was the perfect excuse to buy (and for once, use!) chervil. It made a delicious sauce for ...
  • Rebecca
    Oct 08, 2007
    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 ...
  • Matthew Gatheringwater
    Nov 03, 2007
    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 ...
  • Courtney Payne
    Oct 13, 2007
    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. ...
  • Kate
    Mar 03, 2009
    The best cookbook I own. Okay, so I haven't made everything in it, but, so far: My own mayonnaise, Salsa verde, focaccia, bread, pasta, salad with blood oranges, poached pears, and incredibly good brined roast chicken. Other stuff, too. This cookbook is a fabulous way to learn how to m...
  • Robin
    Jul 13, 2018
    Loved this book! Lots of reading interspersed with the recipes here so be prepared to have this book out on your lap for reading. From this book, I made ratatouille and I loved it. My library's Cookbook Book Club meeting was held this past week. We had 9 attending, including me, so I g...
  • Mary
    Jan 26, 2010
    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 req...
  • Crystal
    Feb 27, 2009
    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. ...
  • Sheri
    Apr 06, 2008
    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 increasing...
  • Mary
    Jan 12, 2008
    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...
  • Ginny
    Feb 12, 2008
    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...
  • Jane
    Feb 01, 2010
    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 truffl...
  • Jean
    Jan 19, 2009
    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 delightf...
  • Jim
    Apr 20, 2009
    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 simpl...
  • Steven Peterson
    Oct 04, 2009
    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 pr...
  • Cathy
    Apr 13, 2018
    Read for Try Something New - a book club for people who like to share food and conversation. The food was excellent but most of us found the recipes annoying to follow. Directions to do something on page 225 and how to do the something on page 278, for example. However the result were ...
  • Valerie
    Mar 04, 2012
    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 reci...
  • Liz
    Jan 27, 2012
    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 convinc...
  • Sara
    Jun 19, 2017
    3.5 I love the way that Alice Waters describes the ingredients that she discusses in this book. You can tell that she has a real reverence for food. With that being said I feel like so many of the things discussed are skills I already possess. I was hoping for a more integrative approa...
  • Mackey
    May 19, 2018
    I assume, but shouldn't, that anyone looking at this book knows who Alice Waters is. For those who do not - she is the "mother" of the farm to table movement. Her restaurant is world famous for its sustainable foods that she grows herself or she ensures that it comes from a sustainable...
  • Robyn
    Jun 11, 2018
    My partner and I call this book our "food bible". I have learned so much valuable information about food, how to cook it, and what to buy. If you want to learn how to make food that is simple and delicious, I highly recommend this cookbook. It's also a fantastic tool for developing a s...