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Books : The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution |
List Price: $35.00Amazon.com's Price: $23.10 You Save: $11.90 (34%)Prices subject to change.
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780307336798
ISBN: 0307336794
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 416
Publication Date: October 02, 2007
Publisher: Clarkson Potter
Release Date: October 02, 2007
Studio: Clarkson Potter
Sales Rank: 1088
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Editorial Review:
Product Description:
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 recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.
Amazon.com Review:
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
Average Rating: 
Rating:  -
If I were to own just one cookbook,this would be it. This book teaches you the basics, and like everything of Alice Waters', the food is always authentic. I have cooked many recipes out of this book and they are all excellent. Be sure to try the lamb shank recipe.
Rating: -
Apron greens--the dandelion greens and mache--you pluck from the garden, cradle in your apron to the kitchen and toss with a sweet Viennese lemon and honey dressing: seaonal and simple. Alice Water's THE ART OF SIMPLE FOOD almost immediately reminded me of my grandmother's kitchen--the one I try every day to imitate. Locally grown and fresh means a walk out to the kitchen garden and, if there's extra time, a jaunt over to the farm market. Every cook should garden and every gardener should cook--at ... Read More
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I went to Pastry & Baking School. I thought about going to the Culinary side and then I found this book. I have no desires to be a professional chef, but this book has taught me that I don't have to be fancy to produce "Wow!" inducing food. I'd recommend everyone learning the important lessons she continually preaches:
1) Ingredients matter. Buy fresh, buy local. If your ingredients are crap, your finished meal will be, as well. I have to be honest, I can't always do this (buy fresh ... Read More
Rating: -
To begin with, I live in Thailand, and so almost all of the "seasonal" advice in this book is useless --- except for the general idea, which is all-important: buy high-quality ingredients when they are in season. In Thailand, that would translate to "wait for the hot season before gorging yourself on mangoes, or mango-with-sticky-rice." Most Thai fruits have seasons when they are at their best, so pay attention.
This includes the basic idea of "don't just go to the market and buy an onion." ... Read More
Rating:  -
As someone who loves simple food and local food, I love the concept behind this book. As someone who is trying to eat less meat, I have hardly used this book because there are very few recipes that are not meat-centric. I have learned that just roast vegies taste fantastic, but was disappointed that so much of the rest of the book relies on meat as the major part of a meal.
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Cunard Line has announced that its new
85,000-ton cruise ship, which is scheduled to enter service in 2008, will be
named Queen Victoria. Based in Southampton, England, the Cunard Queen Victoria will be
the second largest Cunard Queen ever built. Together with the current flagship,
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Queen Victoria will enter service in the company’s 165th anniversary and will
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will feature a covered wraparound promenade deck, a forward-facing observation
lounge, a large Lido pool with a retractable magrodome, and 10 of the12
passenger decks will be served by exterior glass-walled lifts. Like QE2 and QM2,
the liner will have a Queens Grill, offering single-seating gourmet dining.
There will also be a unique Colonial Restaurant on Deck 11 with spectacular
panoramic views.
Queen Victoria cruises will offer a wide range of
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The on-board menus, entertainment and lecture program will be geared to British
tastes and the currency will be sterling. Queen Victoria will fly the red
ensign; she will have the name of her home port, Southampton, on her stern, and
she will have a British Captain and Officers.
In design terms the cruise Cunard Queen Victoria will have an undeniably British feel with two British design
teams being responsible for the interior of the Cunard Queen Victoria.
Queen Victoria is being built at Italy’s Fincantieri shipyard in Marghera, near
Venice, with her keel laid on July 12, 2003. One of the most technically
advanced shipbuilders in the world, Fincantieri has built more than 7,000
vessels, including many for Cunard’s parent Carnival Corporation. Originally
ordered as the fifth in a series of five 'Vista' class ships for sister company
Holland America, the contact was signed over to Cunard before the keel was laid
and Holland America then ordered a further ship for delivery in 2006.
Enjoy a Cruise on Queen Victoria. The
lead ship in the series, Zuiderdam, entered service in December 2002.
No cruise schedules have yet been
announced. Her float out is scheduled for May 2007, prior to
her delivery in March 2008.She is scheduled to enter service in April 2008. |
