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 description
Do we really need more recipes for beef stew, polenta, and ratatouille? If they're the work of famed restaurateur and "food activist" Alice Waters, undoubtedly. In The Art of Simple Food, Waters offers 200-plus recipes for these and other simple but savory dishes, like Spicy Cauliflower Soup, Fava Bean Purée, and Braised Chicken Legs, as well as dessert formulas for the likes of Nectarine and Blueberry Crisp and Tangerine Ice. In addition, readers learn (or become reacquainted with) the Waters mantra: eat locally and sustainably; eat seasonally; shop at farmers markets. These are the rules by which she approaches food and cooking, and hopes we will too. Organized largely by techniques, the book is a kind of primer, designed to free readers from recipe reliance. Some readers may look askance at advice that they search out sources for locally produced food, for example, given the everyday exigencies of shopping and getting meals on the table. Yet it is precisely the need to "remake" our relationship to food that, Waters contends, determines the ultimate success of all our cooking and dining, not to mention our health and that of the planet. This relatively small book has a large message, and good everyday recipes to back it up. --Arthur Boehm |
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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution Customer Reviews
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♥♥♥♥♥
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Teaches you how to cook fantastic food
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| This book is much more than a collection of recipes. It actually teaches you how to cook. From seasoning the meat at least a day in advance to taking its temperature and pressing with your finger to judge how well done it is, this book can make a cook out of anyone, including me. The slow cooking recipes make fantastic winter food. My 8 year old daughter called the braised chicken legs "the best chicken I ever tasted in my life, dad". |
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