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| The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution | 
 enlarge | Author: Alice Waters
Publisher: Clarkson Potter
Category: Book
List Price: $35.00
Buy New: $20.94
You Save: $14.06 (40%)
New (54) Used (20) Collectible (3) from $20.94
Avg. Customer Rating:  65 reviews
Sales Rank: 521
Media: Hardcover
Number Of Items: 1
Pages: 416
Shipping Weight (lbs): 2.1
Dimensions (in): 9.3 x 7.3 x 1.3
ISBN: 0307336794
Dewey Decimal Number: 641.5
EAN: 9780307336798
ASIN: 0307336794
Publication Date: October 2, 2007
Availability: Usually ships in 1-2 business days
Condition: Brand new Book, ALL days Low Price !
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| Customer Reviews:
| Showing reviews 61-65 of 65 | | « PREV 1 ... | | |
 New and different ideas for cooking May 11, 2008
I heard about this book in our local newspaper. I don't usually read cook books, but this one is really interesting and readable like a good novel. She describes many ways to use natural ingredients. I haven't cooked with this book yet, but it is good reading.
The Basics for Everyone July 15, 2008
Alice Waters combines her famed cooking skills with the ability to write clearly for both beginning and more advanced cooks. The organization of each chapter and the sample dishes to prepare will enable you to gain skill and confidence in your cooking ability. Her book gave me the confidence to try something new on guests - without fear of failure.
Useful for any skill level August 21, 2008
Can you still use this book if you don't have a Meyer lemon tree in your backyard, a friend who makes artisanal cheeses and a farmers market overflowing with organic heirloom vegetables? Yes, you can. I have several of the Chez Panisse cookbooks and while I enjoy them, I only use them occasionally. This is not a restaurant cookbook but one with everyday recipes that I use frequently. I have made several of the salads, soups and vegetable dishes. The recipes are, as the title promises, simple and usually there are several variations given. I find these are particularly helpful as they give you a starting point but also encourage you to be a little more creative and use what you have instead of requiring a long shopping list. In addition to the recipes there is a lot of text, many detailed explanations of techniques and even an accomplished cook can learn something new.
Making Love With Food September 3, 2008
I love to cook because I love to eat great food. And this cookbook is awesome. It gives any cook (wether you are experienced or not) the permission to experiment with food....creating meals that are just so delicious. Thank you Alice for your wonderful inspirations, I will continue to share this work of food art with all my foodie clients and friends.
And if you are on the fence about purchasing this book...you will not regret it...
Cheers,
Vanessa Tricoche, CHHC, Education Specialist
www. alivetolove.com
 Primer for those starting out October 28, 2008
I greatly admire Alice Waters and her leadership in the American food tradition. Her emphasis on fresh foods, cooking from scratch, eating family dinners, and buying from local growers and dairy/meat farms is helping to make this world a better place. These values and the desire to help everyone find a way to live this way infuse "The Art of Simple Food," a primer for beginners.
"The Art of Simple Food" is half how-to, with a few recipes illustrating fundamental techniques like braising, roasting, steaming, etc., in the first section. The other half is more of a standard cookbook that offers recipes organized according to appetizers, soups, entrees, etc. It is meant to be read from beginning to end because of the emphasis on building a repertoire of skills.
The good thing about "The Art of Simple Food" is that it calls for produce that is commonly found at most farmer's markets around the country or in supermarkets. As much as I admire Waters, I've not always gotten along with her other cookbooks because there is usually some deal-breaker in a recipe--usually an ingredient I can't get locally, like a Meyer lemon, golden beets or a blood orange, for instance. Though I have access to an abundant farmer's market 5 months out of the year, the selection is prosaic compared to what Waters can find 12 months out of the year in California. I've had better results cooking out of "Simple Food" but some dishes, like the braised Savoy cabbage, come out bland. Waters likes to emphasize the natural flavors, but she has access to more interesting flavors in the selection at her disposal than I do. Another issue is that for all the care in walking the reader through technique, some ingredient details are rather vague. How small is she thinking when she calls for a small head of Savoy cabbage? The smallest I could find was the size of a head and I don't think that's what she had in mind.
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