The Art of Simple Food by Alice Waters

The Art of Simple 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...

Details The Art of Simple Food

TitleThe Art of Simple Food
Release DateOct 2nd, 2007
PublisherClarkson Potter
GenreFood and Drink, Cookbooks, Food, Cooking, Nonfiction

Reviews The Art of Simple Food

  • Ginny
    I'm one of those people who reads cookbooks cover to cover when I get them. Strange? This book was a re-gifted Christmas present from a friend who didn't want it. Their loss was my gain. I'd seen the book in the bookstore before and was turned off by the lack of photos and the atypical recipe format of not putting all the ingredients in one list at the start of the recipe. However, as I started to make the first dishes I found that for actually c...
  • Annie
    I'm being biased in my star rating because this isn't really a great cookbook by any means. I just love Alice Waters and appreciate her purpose in writing this.This isn't so much a "cookbook" as it is a book that tries to educate on how to approach food differently, to get our minds out of the increasingly fast-food mentality.If someone who didn't know Alice Waters' goals were to pick it up, they might be disappointed with the cursory, almost ran...
  • Crystal
    I really liked this book. It has wonderful, simple recipes and explanations on technique. I liked that it gives recipes according to season, so that you can utilize the seasonal fruits and veggies.
  • Jamie
    Every time I go into a book store (a dangerous place for me to be), I flip though this book. I love the cover, I always wanted to eat at her restaurant and just love the concept. Having not eaten meat in years, I'm quite picky about my cook books. I already don't eat meat, I'm not going to give up the art of real cooking, too.This book is absolutely terrific for the seasoned cook and novice. In fact, as a twenty year-old new...
  • Geoff
    Alice Waters takes a lot of shit for beginning the whole organic, locally-sourced food movement in the USA. People think it's elitist, or some hippy crap, or that it's too expensive for "regular folks", whoever the hell that refers to. I call bullshit on the bullshit callers. One can eat cheap, healthy, organic, local, and rounded- you just have to plan and make an effort when you shop, and learn some techniques, some go-to inexpensive ingredient...
  • Jean
    Really should be a part of everyone's basic cooking library. Alice Waters gives plenty of ideas for modifying recipes to what is local and fresh for wherever you are. This makes me feel less like a food-loser when I can't find something for a recipe. Everything still turns out delightful.Sheela - Brussels Sprouts Gratin: Beautiful, special, tasty, crispy, cheesy awesome. Really. Lick the pan good. Me - Pot Roast: Succulent, perfect instructions. ...
  • Matthew Gatheringwater
    Although it contains a small cookbook within a cookbook, The Art of Simple Food is more of a how-to book, with an emphasis on ingredients and technique, rather than on a comprehensive list of recipes. This is a good book for someone wanting to change their relationship to food because Water's insistence upon quality and integrity encourages thoughtful and appreciative eating.There are, however, some disappointments in this book. Many of these rec...
  • Heidi
    I really wanted to like this book. I'm a fan of what Alice Waters has done for promoting local, organic, well raised food. I'm planning a vacation that involves eating at her restaurants at least twice. I know from experience that the secret to really good food is to take really good ingredients and prepare them simply, and I try to apply that to my cooking.But I still found this book intimidating and inaccessible. I mean, someone asked her what ...
  • Mary
    I just started this last night and I love it. The author, the owner of a lovely, but upscale restaurant, talks about food and cooking in a very down to earth way. Her premise is that anyone can cook and the only things you need are good ingredients (especially fresh local produce/herbs), good equipment (but not necessarily the most expensive), and the basic know-how. All of these things are explained and detailed in her book which reads nicely (p...
  • Richard
    This is an excellent cookbook. True to its title, the recipes are simple and delicious.
  • Steven Peterson
    A few preliminary comments from the author that put the book in context. From the author (pages 4, 5): "This book is for everyone who wants to learn to cook, or to become a better cook. . . . I'm convinced that the underlying principles of good cooking are the same everywhere. These principles have less to do with recipes and techniques than they do with gathering good ingredients, which for me is the essence of cooking." Key aspects of her "phil...
  • Belinda
    This may be the first "cookbook" that I read from cover to cover, which works for it. It's like The Story of Food and How to Cook It.It really says something about how easy it is to get quite removed from our culinary "roots" that when I (and many other people, judging by some of the reviews I've read) began the book, the ultra-simple concepts at first seemed just a bit over my head...kinda "fancy," if you will. That's almost perverse, upon refle...
  • Rebecca
    This is a book for people who cook at home regularly--the recipes are, as advertised, simple and yet not so simple as to be disappointing. The first half of it reviews useful basic techniques such as making salads, simple vegetable soups, and slow-roasting meats. Each section features a few example recipes that show how to implement the technique. The second half of the book is filled with recipes. There's a spying quality to this book--part of i...
  • Valerie
    Last fall I was obsessed with her ratatouille - and the other recipes in this book are just as good. Marinated Beet Salad, Homemade Sauerkraut, Wilted Chard with Onion. The first part of the book concentrates on getting started - ingredients and equipment. It has a helpful list of recipes that can be made from items generally at hand ("Cooking from the Pantry"). Then there's "What to Cook?" that talks about seasonal menu planning, special meals, ...
  • Jim
    It's Alice Waters - how could I turn it down?This book seemed to be much ado about nothing, but has grown on me considerably. It's not a glossy-photo-and-recipe book, nor a disguised food memoir. It does have a much more narrative feel that most recipe-by-recipe books; Waters simply talks about particular foods in each chapter, stopping for a recipe when it seems apt. Her personality comes through in full as a result, and if it's a fairly quiet p...
  • kaity
    Light on the recipes, heavy on technique & the Alice Waters philosophy that makes her school of cooking a modern classic. I love the thoughtful & detailed instructions and suggestions for making things that had previously intimidated me. I brought this book home from the library and immediately started making pasta by hand for the first time. It turned out great, and I finished the meal thinking, "Homemade ravioli wouldn't be hard at all!" Also, ...
  • Linda
    I got this from the library, and I've already tried two recipes. The recipe for doctoring up olives transformed my too-acidic farmers market olives into a tasty treat, and the one for salsa verde was the perfect excuse to buy (and for once, use!) chervil. It made a delicious sauce for fried eggs this morning.___I probably don't need to own this, as the philosophy is similar to Deborah Madison's. Still, it's fun to read the book version of the Che...
  • Mary
    I'm sure it's a great book and all, but I lost interest immediately after the first few pages because of the misnomer. At first it talks about local and sustainable eating practices which is all fine and good...but then the following names of the recipes and the ingredients/methods required were ANYTHING but Simple. The word I would use is "fancy." But, everyone else who reviewed said the recipes are TOO simple. Are we talking about the same book...
  • Sheri
    I borrowed this from the library.I was intrigued by everything I've heard about Alice Waters. I think I could really learn a lot about cooking from this book (since I'm cooking impaired). But I doubt that the recipes will work for me as I go back to work in the fall and am increasingly pushed for time to make dinners.I love reading about her ideas on buying good equipment and eating seasonally. Unfortunately, not all of us have such access to inc...
  • Trish
    This book is an essential primer for the preparation of simple delicious food from the Slow/Local/Sustainable Food guru herself Alice Waters. Instructions that bring you belong just picking up your organic milk and gourmet pesto at Wholefoods and calling it a day. This book teaches you the fundamentals so you can do it yourself: roasting the perfect chicken, making aioli, pesto, salsa verde, soup, bread, an array of delicious veggies, deserts/tar...
  • Jane
    It's come to my attention that some of you poor suckers don't live in a Mediterranean climate. Get another book, possibly one with tater tot casseroles. But hey, it's an Alice Waters cookbook- it has recipes for actual meals, (The other ones? Get twelve pounds of salmon and some truffles. Set aside eight hours to cook.) and I read it all the way through.Also, I cooked a dinner for m future in laws out of this. They are super fussy, I spent less t...
  • Kate
    The best cookbook I own. Okay, so I haven't made everything in it, but, so far: My own mayonnaise, Salsa verde, focaccia, bread, pasta, salad with blood oranges, poached pears, and incredibly good brined roast chicken. Other stuff, too. This cookbook is a fabulous way to learn how to make basic stuff taste wonderful. I make something different from it every weekend, and everything so far has been a winner and an accomplishment!
  • Liz
    After receiving this as a gift several years ago, I'm finally getting into it. I cannot say enough good things about it. And I don't need to - it's a classic. I will say that this is not a book of recipes; This is a book about how to cook. I'm reading it cover to cover, and I'm convinced that's the only way to do it. Every recipe I've tried has been simple and delicious. Eating locally, letting good ingredients shine...this book is what I'm about...
  • Courtney Payne
    Just bought it at Costco. Ironic isn't it? Don't tell Alice.Love it! I have a million 'simple' cookbooks. For some reason this one is the most inspiring. I want to make fresh pasta, simple tomato sauce, yummy salad dressings...stay tuned to see if I actually do.
  • Barbara
    When following the fried chicken recipe, COVER THE FRYING PAN.
  • Sara
    3.5 I love the way that Alice Waters describes the ingredients that she discusses in this book. You can tell that she has a real reverence for food. With that being said I feel like so many of the things discussed are skills I already possess. I was hoping for a more integrative approach to technique in cooking than food philosophy and recipes.
  • April
    Thoroughly enjoyed this informative and practical cookbook. It's rich in advice and inspiring.
  • John Roberts
    Love this cookbook. Cooking is a habit worth forming. It is some work, but really a pensive activity. This cookbook has helped me slow down and work on adding a food culture to my house.
  • Diana Barrick
    Great cookbook for back the the basics from scratch cooking. Very hygge! (borrowed from READS)
  • Debra
    My sister has gifted me with some cookbooks that will be heirlooms someday. I take very good care of them so they can be passed down to our goddaughter, nephews and nieces.One birthday gift from her was Alice Waters' The Art of Simple Food. She gave me this back when we were on the locavore band wagon. I hate to say I hadn't picked it up in a long while.As the name suggests, The Art of Simple Food begins with simple foundational recipes like vina...