In the Green Kitchen: Techniques to Learn by Heart: A Cookbook

by Alice Waters

Hardcover, 2010

Status

Available

Call number

641.563

Genres

Collection

Cookbooks

Publication

Clarkson Potter (2010), Edition: First Edition, 160 pages

Description

Features basic cooking techniques and natural food recipes, each demonstrated by chefs and friends of the author, including Lidia Bastianich, Thomas Keller, and Deborah Madison.

Media reviews

The New York Times Book Review

There are instructions, but this isn’t a manual. Rather, it’s an interesting entry point for, say, the food-trending college graduate or the colleague who zaps Lean Cuisine at lunch while eyeing your leftover asparagus risotto — or even seasoned cooks who’d like to clear their counters of

gadgets and re-enter a life where the salad is tossed by hand (better to feel the vinaigrette distribution), the biscuits are made with homemade baking powder (beyond easy) and all the mayonnaises are above average. In Alice’s world, the Slow Food revolution begins at home.

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User reviews

LibraryThing member flemmily

I love the Alice Waters platform. I believe in seasonal, local,organic, and artisan foods. I think it's important that children know what food looks like in the ground as well as on their plate. I agree that food is one of life's greatest and most important pleasures.
Unfortunately, I think I have

read too many snide foodie columns to really appreciate her anymore. This book seemed really really pretentious. And all the time like it was saying "oh I'm not pretentious" but really it was pretentious. An example is the list of cookware at the end, where she says "oh you should keep it simple in terms of equipment, you don't need a lot of things" and then goes on to list a lot of equipment, including mortars and pestles "of various sizes." Who keeps multiple mortars and pestles on hand? The book is too simple for foodies and too complex for beginners. It is also almost entirely recipes, despite the initial assertion that it is a technique book.
There are some beautiful pictures of both food and foodies. It covers basic/essential recipes. I may consult it the next time I make biscuits. But overall, it's kind of an unnecessary book.

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2 more

LibraryThing member aleahmarie

"There is enormous pleasure in cooking good food simply and in sharing the cooking and the eating with friends and family. I think it is the best antidote to our overstressed modern lives. And there is nothing better than putting a plate of delicious food on the table for the people you love." --

Alice Waters

Food activist Alice Waters delights in demonstrating how simple it is to prepare delicious, local food. "In the Green Kitchen" showcases recipes and cooking techniques collected by Waters from cooks around the country. The focus is not on complicated "foodie" recipes, rather "In the Green Kitchen" aims to bring practical cooking know-how to the rest of us. Waters believes that a foundation of basic cooking techniques leads to comfort and inspiration, and that's what this book is all about.

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LibraryThing member Auntie-Nanuuq

Contents include: What is the Green Kitchen; Stocking an Organic pantry; Green Kitchen Techniques; Friends & Cooks; Acknowledgements; and Index.

Looking at the contents, you'd NEVER know there are recipes..... Looking through the book, you'll see more photographs of Chefs than cooked dishes. I WANT

to see a LIST of RECIPES and Photos of the FOOD!

What you see is: Washing lettuce; Dressing a salad; Flavoring a sauce; Pounding a sauce; Whisking mayonnaise; Toasting bread; Poaching an egg; Simmering a stock; Boiling pasta; Simmering beans; Wilting greens...... Catch my drift?

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