The Art Of Simple Food

Author: Alice Waters

Stock information

General Fields

  • : $70.00 NZD
  • : 9780718154387
  • : Penguin Books, Limited
  • : Michael Joseph
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  • : 1.288
  • : October 2008
  • : 247mm X 192mm X 40mm
  • : United Kingdom
  • : 65.0
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  • : books

Special Fields

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  • :
  • : Alice Waters
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  • : Hardback
  • : 1
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  • : English
  • : 641.512
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  • :
  • : 416
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  • : Black and white line drawings
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Barcode 9780718154387
9780718154387

Description

Embark on a voyage of culinary rediscovery with celebrated American chef, Alice Waters, as she takes you by the hand and teaches you how to get the most out of your home cooking.

For more than three decades, Alice Waters has been the champion of seasonal, local, sustainably produced foods, garnering widespread acclaim and showing the world that the true secret of good cooking is starting with the best-tasting ingredients. In The Art of Simple Foodshe brings these ideas to life in more than 250 everyday recipes that illustrate just how easy it is to eat wonderfully well if you cook, eat and live by these simple but fundamental guidelines-

  • Eat locally and sustainably
  • Eat seasonally
  • Shop at farmers' markets
  • Plant a garden
  • Conserve, compost and recycle
  • Cook simply
  • Cook together
  • Eat together
  • Remember - food is precious

'The Art of Simple Food is a joy to read. More than just another cookbook from the inspiring Alice Waters, it is the story of her life's philosophy about good food, full of gems drawn from meals eaten all over the world. This is one of the great reference books that every smart cook will have next to their stove.' Rose Gray, The River Café, London

Reviews

She continues to prove herself one of our best modern-day food writers. Publishers Weekly

Author description

Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, Alice Waters is the owner of Chez Panisse restaurant in Berkeley, California and the author of nine bestselling cookbooks. She has 'single-handedly chang[ed] the American palate' according to the New York Times. Her simple but inventive dishes focus on a passion for flavour and a reverence for locally produced, seasonal foods.