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

Alice Waters; Patricia Curtan; Kelsie Kerr; Fritz Streiff

ISBN 10: 0307336794 / ISBN 13: 9780307336798

Published by Clarkson Potter, 2007

About this Item

This 2007 Printing is in Fine condition. The front and back covers of the book itself are in near perfect condition. The binding is tight and square without spine lean. The pages are crisp and clean, there are no markings or other signs of prior ownership in this book.

Seller Inventory # 4271

Bibliographic Details

• Title: The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook
• Publisher: Clarkson Potter
• Publication Date: 2007
• Language: English
• ISBN 10: 0307336794
• ISBN 13: 9780307336798
• Binding: Hardcover
• Illustrator: Patricia Curtan
• Edition: 1st Edition
• Printing: 1st Printing
• Condition: Near Fine
• Dust Jacket Condition: No Jacket
• Dimensions: 7.6W x 9.46H x 1.34D inches 7.6 inches width by 9.46 inches height by 1.34 inches depth
• Weight: 2.5 pounds

About this title

Synopsis

An indispensable resource for home cooks from the woman who changed the way Americans think about food. 

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.

About the Author

ALICE WATERS is the executive chef, founder, and owner of Chez Panisse Restaurant and Café in Berkely, California. She founded the Edible Schoolyard and has received the French Legion of Honor, WSJ Magazine Humanitarian Innovator Award, and three James Beard Awards. Alice is Vice President of Slow Food International and the author of thirteen books. Her most recent books are My Pantry, The Art of Simple Food II, 40 Years of Chez Panisse, and In the Green Kitchen. She lives in Berkeley, California.