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

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Average customer rating 4.8 (4 comments)

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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.

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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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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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Hi,PETER TEIMAN CLARK here, The pragmatics of simple cooking clearly explained. Thanks, PETER TEIMAN CLARK Sweden