Editorial Reviews

Amazon.com:
Do we really need more recipes for beef stew, polenta, and ratatouille? If they’re the work of famed restaurateur and “food activist” Alice Waters, undoubtedly. In The Art of Simple Food, Waters offers 200-plus recipes for these and other simple but savory dishes, like Spicy Cauliflower Soup, Fava Bean Purée, and Braised Chicken Legs, as well as dessert formulas for the likes of Nectarine and Blueberry Crisp and Tangerine Ice. In addition, readers learn (or become reacquainted with) the Waters mantra: eat locally and sustainably; eat seasonally; shop at farmers markets. These are the rules by which she approaches food and cooking, and hopes we will too. Organized largely by techniques, the book is a kind of primer, designed to free readers from recipe reliance.

Some readers may look askance at advice that they search out sources for locally produced food, for example, given the everyday exigencies of shopping and getting meals on the table. Yet it is precisely the need to “remake” our relationship to food that, Waters contends, determines the ultimate success of all our cooking and dining, not to mention our health and that of the planet. This relatively small book has a large message, and good everyday recipes to back it up. –Arthur Boehm

Book Description:
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.

Customer Reviews

I’ve bought this for my whole family by Melissa R. Burnell
After buying this book for my girlfriend for Christmas - I then bought it for my brother (a brilliant chef) and my mom (mother of a brilliant chef).

All three love it - i love it. it makes my mouth water.

So far I’m happy with the book by M. Barry
This book would make a wonderful present. For me it’s like having a basic cookbook, but feeling like you’re getting cooking secrets that make your cooking better. It’s changed the way I think about cooking. The recipes I’ve tried so far are yummy. I’ve tried the Bolognese sauce, which I highly recommend. My husband had four servings, I kid you not. I was hoping for leftovers, no such luck. The carnitas and the roasted chicken. All were excellent. Even my kids 4 and 7 enjoyed them. It makes you want to experiment and try new things. I feel inspired when I menu plan each week. It’s taken the doldrums out of cooking and brought in new enjoyment. You also get information about the importance of buying local and there’s more, but that’s what I remember most.

I’ve only tried three recipes, but I look forward to trying more.

Worth a read….. by MotherLodeBeth
There are so many reasons I appreciate Alice Waters and the fact she is such a ‘foodie’. The fact she supports eating local foods, is trying to educate school children in her area, and for the most part prepares food in a simple direct way, are all reasons I admire her.

But lets not forget as she noted on the Charlie Rose Show, she hasn’t cooked in her own restaurant since her oldest child, now in their twenties, was born. It does bother me that with all the emphasis on eating local, that many of the recipes call for ingredients from across the world.

And it also bothers me that modern day ‘foodies’ can often have a snob element. But I try and overlook these negatives and appreciate the fact she is trying to educate folks on buying local, and organic foods. Would like for Ms Waters and other authors of food books, would remind readers that its ok to play around with recipes and punch them up to fit ones own tastes.

But I would have liked her to write more on how do those working families, trying to keep their heads above water, afford organic foods where they live?

Yes, organic is best in the long run, but so often those with money living in upscale areas of the community, don’t really grasp what everyday folks working long hours with less money are up against.

But I still recommend the book because I like new recipes and figure there is more positive than negative to what she has written.

Very disappointing by PYR
I was very excited to received this book since I had read so many positive reviews about it. Unfortunately, it was a pretty big disappointment. To start with the layout is, in my opinion, terrible. The pages are very crowded and since there is no ingredient list in teh beginning of every recipre, you need to read the whole recipe to make sure you have all of the ingredients. I have only made a few of the recipes so far but I found them to be just average.

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