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

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ISBN-10: 0307336794

ISBN-13: 9780307336798

Edition: N/A

Authors: Alice Waters, Patricia Curtan, Kelsie Kerr, Fritz Streiff, Fritz Streiff

List price: $35.00
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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.
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Book details

List price: $35.00
Publisher: Crown Publishing Group
Publication date: 10/2/2007
Binding: Hardcover
Pages: 416
Size: 8.00" wide x 9.50" long x 1.25" tall
Weight: 2.728
Language: English

Chef and restauranteur Alice Waters was born April 28,1944, in Chatham, New Jersey. She attended University of California at Berkeley where she earned a degree in French Cultural Studies. She has been the owner of the Chez Panisse in Berkeley, California for almost three decades. She is the author of The Chez Panisse Menu Cookbook and Chez Panisse Vegetables. Waters collaborated with others chefs and a cardiologist to produce Heart-Healthy Cooking for All Seasons. Her awards include the Bon Appetit magazine's Lifetime Achievement Award, Restaurant and Business Leadership Award, Restaurants & Institutions Magazine and the James Beard Humanitarian Award. She was named Best Chef in America by the James Beard Foundation in 1992 and was listed as one of the ten best chefs in the world by Cuisine et Vins de France.