The Art of Simple Food

The Art of Simple Food

Notes, Lessons, and Recipes From A Delicious Revolution

eBook - 2007
Average Rating:
4
Rate this:
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.--From publisher's description.
Publisher: New York : Clarkson Potter, 2007.
ISBN: 9780307885586
0307885585
Characteristics: 1 online resource (ix, 405 p.) : ill.
Contents: Starting from scratch : lessons & foundation recipes
Getting started
What to cook?
Four essential sauces
Salads
Bread
Broth and soup
Beans, dried and fresh
Pasta and polenta
Rice
Into the oven
Out of the frying pan
Slow cooking
Simmering
Over the coals
Omelets and souffles
Tarts, savory and sweet
Fruit desserts
Custard and ice cream
Cookies and cake
II: At the table : recipes for cooking every day
A little something ...
Sauces
Salads
Soup
Pasta
Breads and grains
Eggs and cheese
Vegetables
Fish and shellfish
Poultry
Meat
Dessert.
Summary: 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.--From publisher's description.

Opinion

From the critics


Community Activity

Comment

Add a Comment

a
andwoodnic
Oct 29, 2017

one of my favorite cookbooks! consistently better tasting than Mark Bittman's "How to Cook Everything" basic recipes though both are well used in our home

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.

s
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.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Recommendations

Subject Headings

  Loading...

Find it at CML

  Loading...
[]
[]
To Top