Mysterymaven, April 27, 2010 (view all comments by Mysterymaven)
Alice Waters is the godmother of the slow and sustainable food movement. I was thrilled to see her on Bill Maher's show recently proving that her message is reaching well beyond the traditional conscientious foodies that she might normally attract. Go Alice!
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Virginia R Bruce, March 24, 2010 (view all comments by Virginia R Bruce)
Can't wait to get my hands on this one! The most sustainable way to cook is to learn techniques and then apply them to what you have on hand, not to go out and buy a bunch of ingredients you'll never use again to follow a recipe.
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In the Green Kitchen: Techniques to Learn by Heart
0 stars -
Clarkson N Potter Publishers -
Alice Waters shows her roots as a former Montessori teacher in this book about learning simple kitchen basics. She calls in fellow master cooks to help demonstrate the techniques, such as David Chang on pickling, Lidia Bastianich on pasta, and Thomas Keller on chicken roasting.
"Publishers Weekly Review"
by Publishers Weekly,
"Waters, restaurateur and chef extraordinaire, showcases basic cooking techniques every cook can and should master along with recipes using each method in this slim and attractive book. Derived from a Slow Food Nation event she helped organize, where notable chefs and foodies provided demonstrations on foundational procedures, Waters highlights a set of techniques that are universal to all cuisines. She covers the most basic of the basics, from stocking the pantry and washing lettuce to boiling pasta and wilting greens. In typical Waters fashion, recipes showcase just a few simple ingredients, allowing the natural flavors of the food to shine. Since dishes were chosen to highlight process, the result is a somewhat eclectic grouping of recipes, including pesto; spaghettini with garlic, parsley, and olive oil; dirty rice; Irish soda bread; and apple galette. She also covers peeling tomatoes, skinning peppers, roasting vegetables, and roasting and carving chicken. Throughout are color photographs of demonstrators from the event including Lidia Bastianich, Traci Des Jardins, Dan Barber, and David Chang, among others. Ideal for the cooking novice, this gem of a book captures the expertise of world-class chefs in an accessible, straightforward manner. The agricultural revolution won't just make us fat — it could make us extinct." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
by Library Journal,
"This is another fine cookbook by a well-respected chef and author. Highly recommended for fans of Slow Food Nation."
by New York Times,
"There are instructions, but this isn't a manual. Rather, it's an interesting entry point.... In Alice's world, the Slow Food revolution begins at home."
From the bestselling cookbook author, celebrated chef, and champion of the sustainable food movement comes an indispensable resource for cooks of all levels, featuring 30 basic cooking techniques and corresponding recipes. Color photos throughout.
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege.
In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes — for delicious fresh, local, and seasonal meals — from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.
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