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My Pantry: Homemade Ingredients That Make Simple Meals Your Own Hardcover – September 15, 2015
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Top Customer Reviews
The chapters are:
Spice Mixtures and Condiments
Beans and Other Legumes
Preserved Fish and Meat
We are told how to make everything from Za'atar, to apple peel cider vinegar, to almond milk, to hummus, to zucchini pickles, to gravlax, to ricotta and yogurt, to vanilla extract and lovage syrup. I plan to make the lovage syrup when my lovage (hopefully) returns next Spring.
A lot of reviewers said that the book was not what they expected and I admit to having the same feelings. I knew the recipes would include a lot of those which are more West Coast than my own Midwestern style of cooking. That is fine.
But the more I thought about what the book was missing, I kept coming back to my desire for... lists. While some items are discussed, what would have been helpful is to have actual lists of what items are in Alice Waters pantry. What kind of olive oil is there? What types of salt exactly does she feel are important? What particular spices and herbs could one find on the shelf?
Having said that, as with Alice Waters other books, it makes for enjoyable reading.
This book was provided by Blogging For Books for review but the opinions are my own.
And in fact, after it arrived, this unassuming little cookbook joined a stack of other new cookbooks for a month before I picked it up this weekend and actually cracked the spine and began to read it.
I was looking for a recipe that would allow me to use 3 beleagured eggplant that I'd rescued from the last-stop sale rack at my grocery store.
I've never been a big fan of eggplant, but I love a bargain.
When I opened the pages of MY PANTRY, I didn't really expect to find an eggplant recipe that would inspire me. But I was happily wrong as I turned the page and discovered Roasted Eggplant Caponata.
Below, I've included my interpretation of Alice Water's recipe, because quite honestly I didn't have all the ingredients....and I live by the cooking philosophy that we should work with what we have.
As the eggplant roasted in the oven, I sat down and began reading Alice Waters' newest cookbook and was instantly enchanted.
This little book is a peek inside a pioneering chef's personal kitchen and what makes it a place that inspires her and welcomes her home from long journeys.
I can't wait to try her recipes for making Tahini, Za'atar, yogurt, a variety of fresh cheeses, tomato, and duck leg confit.
There are not a ton of recipes in this slim volume. Just the essential basics that I am convinced will make me a better cook.
So here's my riff on the Eggplant Caponata .... it was stunningly delicious!
Ingredients and directions:
3 medium eggplants
2/3 cup olive oil
Cut the eggplant into 1/2 inch cubes toss them with the olive oil and salt.Read more ›
Vincent: Princeton Jct., NJ
I didn’t expect to love this book, but I did. And I think it’s great that she used her voice to spread the word. Because, when it comes down to it, the book is about self-sufficiency and independence from corporations that produce mediocre food that’s not produced in harmony with the planet or society. And some of the things that she describes (such as yoghurt or vinegar or even basic cheeses) can be made so simply that it does raise the question of why we have allowed ourselves to become so dependent on giant food corps.Read more ›
Most Recent Customer Reviews
This book feels like a good friend. As if I am in conversation with Alice Waters. The recipes are simple, clean, honest. It will impact how I approach cooking.Published 10 days ago by M. A. Gates
Got this book as a library book and decided to buy. First recipes I made were the granola recipe and the nut sage leaves. Both recipes I'll make again and again. Read morePublished 13 days ago by la grasshopper
This was a gift to my daughter, who, apparently, loves the book and has made several of the recipes.Published 3 months ago by Cerros
Good book to help with Pantry items and for those of us (like me) that haven't been very adventurous with spices it's packed with good ideas that taste wonderful.Published 3 months ago by John