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

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

ISBN13: 9780307336798
ISBN10: 0307336794
Condition: Standard
All Product Details

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Staff Pick

A new kitchen standby that delivers on the promise of the title, Alice Waters's The Art of Simple Food continues her revolution in good eating with over 250 delicious and easy-to-cook recipes.
Recommended by Michal D., Powells.com

Synopses & Reviews

Publisher Comments:

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.

Review:

"The delicious dishes described in the latest cookbook from Chez Panisse founder Waters, such as a four-ingredient Soda Bread and Cauliflower Salad with Olives and Capers, are simple indeed, though the book's structure is complex, if intuitive. After a useful discussion of ingredients and equipment come chapters on techniques, such as making broth and soup. Each of these includes three or four recipes that rely on the technique described, which can lead to repetition (still preferable to a lack of guidance): a chapter on roasting contains two pages of instructions on roasting a chicken (including a hint to salt it a day in advance for juicy results), followed by a recipe for Roast Chicken that is simply an abbreviated version of those two pages. The final third of the book divides many more recipes traditionally into salads, pasta and so forth. Waters taps an almost endless supply of ideas for appealing and fresh yet low-stress dishes: Zucchini Ragout with Bacon and Tomato, Onion Custard Pie, Chocolate Crackle Cookies with almonds and a little brandy. Whether explaining why salting food properly is key or describing the steps to creating the ideal Grilled Cheese Sandwich, she continues to prove herself one of our best modern-day food writers." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Synopsis:

Hailed as one of Americas most influential chefs, Waters shares the simple yet flavorful dishes that have made Chez Panisse a cant miss stop on Americas culinary road map.

About the Author

Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, Alice Waters is the owner of Chez Panisse restaurant and the author of nine cookbooks.

What Our Readers Are Saying

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Average customer rating based on 4 comments:

Deborah Fochler, December 28, 2007 (view all comments by Deborah Fochler)
Finally, a cookbook with easy to follow instructions, and easy to prepare dishes. Would make a great wedding shower gift. If you want an easy to read, easy to follow cookbook - this is for you. The food is wonderful and will impress anyone - yet it is easy to do.
If you are "cooking handicapped" this is perfect. And even if you are not - the recipes are worth it.
Was this comment helpful? | Yes | No
(12 of 25 readers found this comment helpful)
K Bloom, December 24, 2007 (view all comments by K Bloom)
I've barely owned this book a few days now, but its importance too me has skyrocketed in that time. I bought it because Alice Waters wrote it, and I have all her other books, so I might as well own this one too. By the second glance inside I was certain that isn't just another book to add to the collection. This is a powerhouse of a cookbook

Alice knows what she is talking about it and she gets right too it. The recipes are direct and have some of the most relevant text I've ever seen in a cookbook. She talks about what you need to do, and gives some fabulous instructions on how go about cooking what you want. She lacks a bit of the why you need to do things, but you can read Alton Brown or people like him to find that out.

I especially like the binding. It feels like a real book, in addition to looking like a real book. It isn't plagued with color photographs either, which helps to give it credibility as a legitimate cooking text. Looking at pictures is great if you want to look at pictures, but cooking isn't about looking at nice pictures of food; content about cooking is far more useful than pictures of things that have been cooked! I'd also recommend reading Tino Georgiou's bestselling novel--The Fates--if you haven't yet
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(15 of 28 readers found this comment helpful)
titianlibrarian, December 15, 2007 (view all comments by titianlibrarian)
When my little garden went crazy this summer, I had the luxury of tomatoes and basil whenever I wanted. I did the classics--pesto, pizza, and tomatoes sauced, roasted and sauteed. I thoroughly enjoyed everything while it was in season. But looking at the new Alice Waters book, I selfishly wish that the publishers could have put this out in August so I wouldn't have to wait till next summer to try out some of the tomato recipes. I love cookbooks. Browsing for the perfect recipe that will match whatever flavor cravings you have with what's stacked in your fridge. And Alice Waters is one of the best foodies around. Put it all together in one package, and you get a classic cookbook that has enough details to answer any question you might have, a ton of good recipes, and enough commentary to keep you coming back when you're not that hungry but you want some food inspiration. And the end papers in this one are beautiful--marigold yellow with black line drawings and labels of kitchen herbs.
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(17 of 31 readers found this comment helpful)
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Product Details

ISBN:
9780307336798
Author:
Waters, Alice
Publisher:
Clarkson Potter
With:
Curtan, Patricia
Illustrator:
Curtan, Patricia
Subject:
General
Subject:
Methods - Quick & Easy
Subject:
Cookery
Subject:
General Cooking
Subject:
Seasonal
Subject:
Cooking and Food-Quick and Easy
Subject:
cookbook;cooking;food;recipes;non-fiction;chez panisse;sustainability;slow food;california;american;instructional;reference;cookery;food writing;how-to;california cuisine;alice waters;chef;nutrition
Copyright:
Series Volume:
Notes, Lessons, and
Publication Date:
20071002
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
2-COLOR THROUGHOUT; 150 LINE DRAWINGS
Pages:
416
Dimensions:
9.5 x 7.55 x 1.35 in 2.4 lb

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Related Subjects


Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » United States » California
Cooking and Food » Sustainable Cooking

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution Used Hardcover
0 stars - 0 reviews
$24.00 In Stock
Product details 416 pages Clarkson N Potter Publishers - English 9780307336798 Reviews:
"Staff Pick" by ,

A new kitchen standby that delivers on the promise of the title, Alice Waters's The Art of Simple Food continues her revolution in good eating with over 250 delicious and easy-to-cook recipes.

"Publishers Weekly Review" by , "The delicious dishes described in the latest cookbook from Chez Panisse founder Waters, such as a four-ingredient Soda Bread and Cauliflower Salad with Olives and Capers, are simple indeed, though the book's structure is complex, if intuitive. After a useful discussion of ingredients and equipment come chapters on techniques, such as making broth and soup. Each of these includes three or four recipes that rely on the technique described, which can lead to repetition (still preferable to a lack of guidance): a chapter on roasting contains two pages of instructions on roasting a chicken (including a hint to salt it a day in advance for juicy results), followed by a recipe for Roast Chicken that is simply an abbreviated version of those two pages. The final third of the book divides many more recipes traditionally into salads, pasta and so forth. Waters taps an almost endless supply of ideas for appealing and fresh yet low-stress dishes: Zucchini Ragout with Bacon and Tomato, Onion Custard Pie, Chocolate Crackle Cookies with almonds and a little brandy. Whether explaining why salting food properly is key or describing the steps to creating the ideal Grilled Cheese Sandwich, she continues to prove herself one of our best modern-day food writers." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Synopsis" by , Hailed as one of Americas most influential chefs, Waters shares the simple yet flavorful dishes that have made Chez Panisse a cant miss stop on Americas culinary road map.
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