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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution Hardcover – Illustrated, October 2, 2007

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Alice Waters (Author)
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Patricia Curtan (Author, Illustrator)
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Kelsie Kerr (Author),
4.5 out of 5 stars 262 customer reviews
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Product Details

  • Hardcover: 416 pages
  • Publisher: Clarkson Potter (October 2, 2007)
  • Language: English
  • ISBN-10: 0307336794
  • ISBN-13: 978-0307336798
  • Product Dimensions: 7.8 x 1.5 x 9.9 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (262 customer reviews)
  • Amazon Best Sellers Rank: #15,714 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 stars"Cooking 101" from the mother of modern cooking
By Joseph Adler VINE VOICE on October 4, 2007
Format: Hardcover Verified Purchase
It's hard to write a review of a cookbook that you've only had for two days-- you have to actually try the recipes to know if they will work. (I have several beautiful cookbooks by famous chefs that omit important directions, or give wrong quantities of food.) However, I felt strongly enough about this book that I wanted to write an early review.

For those of you who don't know, Alice Waters's restaurant, Chez Panisse, is probably the most important American restaurant in the past forty years. Waters pioneered the use of high quality, local ingredients. The restaurant itself is delightful; they've served some of the best food I've ever eaten. In the Bay area, where I live, farmers and artisans at local markets often proudly claim that their food is served at her restaurant.

Waters begins the book by extolling her philosophy: buy local, high quality ingredients, and cook them simply. (Of course, simple for a professional chef is different than simple for a home chef. I consider 6 ingredients to be pretty complicated, especially if they are all fresh ingredients.) She then proceeds to give very explicit directions on how to cook things: roasts, vegetables, baked goods, reminiscent of the explicit directions given by Julia Child in Mastering the Art of French Cooking, Volume One, or by Maida Heatter in Maida Heatter'S Book Of Great Desserts. Finally, she gives lists of recipes for many dishes.

What makes her recipes unique are the variations that she provides for each recipe.Read more ›
8 Comments 682 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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5.0 out of 5 starsThis Is It!
By Diane Rocha on November 7, 2007
Format: Hardcover Verified Purchase
I looked forward to this book with eager anticipation. I was not disappointed. I have followed Alice Waters' life and career for more than 20 years and have always looked to her for inspiration. I have all of her other books, and while "Pat's Biscotti" from her first book, The Chez Panisse Menu Cookbook, has been a staple from my kitchen, this new collection far outshines the rest.

I have been cooking exclusively from this book for the past two weeks. Everything, absolutely everything I have made has been stellar! First, there was the minestrone, which included homemade chicken stock and beans cooked from scratch. I have made both for years, but was never really satisfied, and more recently have relied on boxed broths and canned beans. No longer. The chicken stock was not over-powered by too many vegetables as recommended in other recipes, the beans were tender and held together, and they were seasoned to perfection with Alice's direction to taste and salt along the way. This resulted in a minstrone that was as near to perfection as I have ever tasted. I added kale to mine, which added great color.

As I write this review, I am eating my lunch, which is the Polenta Torta, which I made two days ago. It is still as fabulous as it was then. First, Alice directs us to cook the polenta for one hour - yes, one hour. I thought to myself, oh, I don't need to do that; 30 minutes will suffice. I had the time, so I let the polenta cook quietly on the back burner for the entire hour. What a difference! Unbelievable taste and consistency! I layered this goodness with the Simple Tomato Sauce and added a layer of sauteed mushrooms and a separate layer of sauteed zucchini. This is comfort food at its best!Read more ›
3 Comments 158 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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5.0 out of 5 starsOur generation's finest cookbook
By Cookingwoman on October 6, 2007
Format: Hardcover
Nothing more to say: in every generation there exists one memorable cookbook behind which all others pale in comparison. In the early 60s, it was Mastering the Art of French Cooking; in the late 70s, it was Silver Palate. It's always been The Joy of Cooking, and Jean Anderson's Doubleday Cookbook. But for this generation, tired of overwrought recipes created by celeb TV chefs and meant for the restaurant kitchen, The Art of Simple Food is a brilliant instant classic packed with recipes that are as close to perfection as I've seen. This is a keeper that will endure for years and years.
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4.0 out of 5 starsvery nice cookbook
By Steven Peterson TOP 1000 REVIEWERVINE VOICE on October 3, 2007
Format: Hardcover Verified Purchase
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 "philosophy" are printed on pages 6-7, among which are: eat locally and sustainably (use small, local producers as sources of fruits and vegetables, for instance); eat seasonally (a companion rule to the previous one); shop at farmer's markets; etc.

The start is nice, in that she lays out what ingredients (herbs, for instance) and equipment should be on hand for effective cooking. One simple example: the author's emphasis at several points on the value of a good supply of fresh aromatic foods to enhance flavors in a recipe (e.g., onions, carrots, and celery). Then, she discusses how to plan menus and entertain friends for dinner. Not recipes, but useful context.

The recipe sections begin with a rendering of how to make several essential sauces, including vinaigrette, salsa verde, aioli, and herb butter. None of the recipes calls for rocket science knowledge, but they are well explained and doable. One nice feature--some possible variations on the recipe. E.g., with vinaigrette, she notes that one variation could be to beat in a bit of mustard before you add the oil; alternatively, she suggests that one could a fresh nut oil for the olive oil.

There is a nice discussion of sautéing as a technique, with a nice example immediately thereafter (sautéed cauliflower). Another example of technique--poaching.Read more ›
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Most Recent Customer Reviews

5.0 out of 5 starsFive Stars

use weekly

Published 12 days ago by sfchica
4.0 out of 5 starsCooking can be fun and exciting

I learned a lot

Published 1 month ago by JSTme
5.0 out of 5 starsActually usable for your weekday dinner

I'm guilty of owning a few aspirational cookbooks that I have never actually cooked out of. I love the idea of recreating high end dishes at home, but then get discouraged by... Read more

Published 1 month ago by Tiffany N.
5.0 out of 5 starsFive Stars

excellent

Published 2 months ago by Jane S.
5.0 out of 5 starsOne of my top 10 cookbooks.

This is in my top 10 cookbook list and I give it as a gift. My top ten are cookbooks that have the requisite recipe, but is also instructional and you will learn why you do... Read more

Published 2 months ago by Vernazzait
3.0 out of 5 starsThree Stars

Still need to try work more with this book

Published 2 months ago by Kathryn Westbrook
5.0 out of 5 starsWonderful

A wonderful read for anyone Interested in Farm to Table cooking.

Published 4 months ago by Amazon Customer
5.0 out of 5 starsAs good as it gets for your daily supper

As good as it gets for your daily supper. You do need to know the standard techniques to get the most of it.

Published 4 months ago by Been Hacked
4.0 out of 5 starsGreat starter cookbook.

Loved it lots of recipes and the variety is amazing. The step by step instructions need help but this is the second cookbook you should buy after The Joy of Cooking. Read more

Published 4 months ago by Chris Maxwell
5.0 out of 5 starsLove this cook book

Love this cook book. The recipes are simple. Minimal ingredients and every recipe I have tried has been delicious and easy to prep after work.

Published 4 months ago by Sue

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