Status
Available
Call number
Collections
Publication
Clarkson Potter (2007), 416 pages
Description
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.--From publisher's description.
User reviews
LibraryThing member bachaney
After our trip to Italy this summer, we decided to take a more simplistic approach to cooking--better ingredients, fewer flourishes--inspired by italian cooking. I read a review of this book and a story on its author Alice Waters in the NYTimes just before it was released and I knew I wanted to get
But if you're looking for fast easy recipies, or even recipies that you won't have to visit a nicer grocery store to make well, this isn't the book for you.
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it immediately to help in our transition to easier cooking. This is not a traditional cookbook, it has no glossy pictures and builds on themes instead of just listing recipies alphabetically. It's good for mastering the basics, and has some good foundation recipies that it offers variations to (i've tried a few of the deserts and they are all very good). A lot of the recipies in this book are not geared towards people who are working on a limited time frame or budget. Simple food for Waters does not equal fast or cheap food. But the food is good, and you feel like its good for you. It is great for my husband and I though, since we live in an urban area and have access to lots of the things needed. But if you're looking for fast easy recipies, or even recipies that you won't have to visit a nicer grocery store to make well, this isn't the book for you.
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LibraryThing member JoyfullyRetired
Alice Waters is the cebrated owner of Chez Panisse, an internationally known restaurant in Berkeley, California and the author of numerous cookbooks. Ms. Waters is also well known for being a big part of the food revolution of the last several decades. Her attitude toward food and cooking steered
"I'm convinced that the underlying principles of good cooking are the same everywhere. These principles have less to do with recipes and techniques than they do with gathering good ingredients, which for me is the essence of cooking."
Ms. Waters believes that if we follow these principles we will transform our cooking.
Eat locally and sustainably
Eat seasonally
Shop at farmers' markets
Plant a garden
Conserve, compost and recycle
Cook simply, engaging all your senses
Cook together
Eat together
Remeber food is precious
The book is divided into two parts. The first part is "lessons and foundations" and, believe me, this is not just for new cooks. I could have used this forty years ago. I especially liked her section on stocking a pantry, what equipment to buy, and menu planning. In Part I she also covers basic procedures like making broth and sauces, cooking beans and pastas, slow cooking and grilling, and on to desserts. It's a fabulous cooking-school-in-a-book. I recommend Part I if you want a solid understanding of the basic skills of a good cook.
Part II is the gravy - it's all about the recipes. The very first chapter of this section reminds me of my youngest granddaughter, Lou. Even as a little one she would say when hungry, "I need a little something." In this"little something" chapter the author gives us marinated cheese with herbs and olives, stuffed eggs, fresh-pickled vegetables and a lot more. The rest of Part II covers more sauces, salads, soups, pasta, breads, eggs and cheese, vegetables, fish, poultry, meat and more desserts. I'd love to tell you about the various recipes but I'm afraid this review will be extremely long.
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us back from the trend of buying everything from the shelf and freezer."I'm convinced that the underlying principles of good cooking are the same everywhere. These principles have less to do with recipes and techniques than they do with gathering good ingredients, which for me is the essence of cooking."
Ms. Waters believes that if we follow these principles we will transform our cooking.
Eat locally and sustainably
Eat seasonally
Shop at farmers' markets
Plant a garden
Conserve, compost and recycle
Cook simply, engaging all your senses
Cook together
Eat together
Remeber food is precious
The book is divided into two parts. The first part is "lessons and foundations" and, believe me, this is not just for new cooks. I could have used this forty years ago. I especially liked her section on stocking a pantry, what equipment to buy, and menu planning. In Part I she also covers basic procedures like making broth and sauces, cooking beans and pastas, slow cooking and grilling, and on to desserts. It's a fabulous cooking-school-in-a-book. I recommend Part I if you want a solid understanding of the basic skills of a good cook.
Part II is the gravy - it's all about the recipes. The very first chapter of this section reminds me of my youngest granddaughter, Lou. Even as a little one she would say when hungry, "I need a little something." In this"little something" chapter the author gives us marinated cheese with herbs and olives, stuffed eggs, fresh-pickled vegetables and a lot more. The rest of Part II covers more sauces, salads, soups, pasta, breads, eggs and cheese, vegetables, fish, poultry, meat and more desserts. I'd love to tell you about the various recipes but I'm afraid this review will be extremely long.
Show Less
LibraryThing member mimiwi
An excellent cookbook. Many great recipes and tips about how to eat locally and organically. Every recipe I've tried has been delicious!!
LibraryThing member LeHack
good basic recipes along with a true appreciation for food - how it is grown and cooked - as well as for buying produce locally and in season.
LibraryThing member willyt
I own a few of Alice Water's cookbooks. This cookbook is aimed toward a more general audience than her previous cookbooks. I have made a few of the recipes, and I found them to be delicious and easy to make. As an advocational cook, I thought her introductory sections on what to have in the pantry,
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cooking equipment, foundational recipes, and how to plan a menu where quite good. Show Less
LibraryThing member knottyneedle
Very good book, well written, simple language.
LibraryThing member wyvernfriend
one of those books that I would prefer to own than to borrow, many simple recipies a primer on cooking for those trying to go beyond the vary basics. I love the pantry contents advice as it's rare to find and it looks quite sensible.
LibraryThing member isolde100
easy to follow healthy recipes
LibraryThing member sturlington
I trust Alice Waters more than Mark Bittman for simple, reliable recipes suitable for everyday cooking. Pretty much every recipe from here that I have tried is easy and delicious. This is an indispensable book for everyday cooking.
LibraryThing member kriemer
she talks about the structure of a recipe then gives a simple example with variation suggestions. she's amazing and so is this book!!
LibraryThing member lonepalm
Welcome addition: This is a wonderful addition to a cook's library and to a fan of Alice Waters. It can often be used as a reference book for cooking with fresh produce and ingredients. Many great ideas.
LibraryThing member eby
Good food. Some definitely a bit too simple for my tastes but I could see it being a good go to for someone starting out or wanting to have ideas for most ingredients.
Awards
Publishers Weekly's Best Books of the Year (Lifestyle — 2007)
Language
Original language
English
Original publication date
2007
Physical description
416 p.; 7.8 inches
ISBN
0307336794 / 9780307336798