the art of simple food

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The Art of Simple Food
Author :
Publisher : Clarkson Potter
Release Date :
ISBN 10 : 0307885585
Pages : 416 pages
Rating : 4/5 (420 users)
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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.

The Art of Simple Food

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.

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The Art of Simple Food II

Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market. A beautiful vegetable-focused book, The Art of Simple Food II showcases

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The Art of Simple Food

Reveals how to select seasonal, local, fresh, and sustainable foods; provides a series of lessons on everyday principles and practices of good eating; and presents more than two hundred recipes that range from appetizers to desserts.

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The Art of Raw Food

Raw food is for everyone, say the authors of one of Denmark’s best-selling cookbooks, and they make a compelling case for that claim. Equally at home on the coffee table or in the kitchen, The Art of Raw Food features gorgeous four-color photography and delicious yet simple raw food

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My Pantry

An accessible collection of essays and recipes introduces the James Beard Award-winning author's philosophies about making one's own provisions using seasonal, organic and healthy artisanal foods.

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Chez Panisse Cafe Cookbook

We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and

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Food with Friends

Small bites and treats to share The best gatherings are simple, yet somehow special. They might begin with an impromptu picnic after shopping at the farmer’s market or a late lunch with neighbors that stretches into cocktails under the stars. Whatever the occasion, this picture-perfect cookbook shows how to

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The Simple Art of EatingWell

Presents four hundred healthy recipes approved by EatingWell's Test Kitchen, along with nutritional analysis of each dish and advice about ingredients, equipment, and cooking techniques.

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We Are What We Eat

From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core

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Simple French Food

Presents recipes for a wide variety of dishes, sauces, and desserts representing the full range of French regional cooking.

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Simple Food  Big Flavor

Presents recipes inspired by Mexican cuisine and themed around fifteen distinctive flavor bases, in a volume complemented by Latin culinary tips and recommendations for applying sauces to everyday meals.

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Chez Panisse Menu Cookbook

“Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.”—James Beard Justly famed for the originality of its ever-changing menu and the range and virtuosity of its

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Chez Panisse Vegetables

For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy

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Mastering the Art of French Cooking

Anyone can cook in the French manner anywhere, wrote Mesdames Beck, Bertholle, and Child, with the right instruction. And here is the book that, for forty years, has been teaching Americans how.Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and

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40 Years of Chez Panisse

A photographic tribute to the Berkeley restaurant traces its cultural history through the stories of its famous proprietress and her personal and professional friends, celebrating the restaurant's tradition of gathering around the table and its pioneering sustainable foods practices.

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