The Art of Simple Food

The Art of Simple Food

Book - 2007
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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.
Publisher: New York : Potter Clarkson, c2007.
Edition: 1st ed. --
ISBN: 9780307336798
0307336794
Characteristics: ix, 405 p. :,ill.
Alternative Title: Simple food

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t
tjdickey
Jul 13, 2017

Recipes, philosophy, and some memoir, from the legendary creator of the restaurant Chez Panisse, which helped bring organic food (and California Cuisine, for that matter) to the gastronomic world of America.

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sixtyfive
Mar 26, 2011

This is a very basic cookbook, mostly for the beginner.

c
carolannbagan
Mar 21, 2011

great book. lots of neat recipes. simple ingredents put to good use.

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