Alice Waters' The Art of Simple Food

Waters, the chef/founder of Chez Panisse in Berkeley, CA, Waters is credited with changing the American palate with her focus on fresh, local foods. Her Chez Panisse cookbooks are legendary among chefs and home cooks alike.

In The Art of Simple Food, Waters balances discussion of cooking philosophy and technique with recipes that rely on the techniques and methods she's just described. Sample recipes include Zucchini Ragout with Bacon and Tomato and the ideal Grilled Cheese Sandwich.

I had the opportunity to dine at Chez Panisse on a trip to California a couple of years ago, and was awed and inspired by Waters' ability to create simple and beautiful dishes. As someone motivated to eat locally and support sustainable agriculture and small farmers, I am grateful to her for leading the way. Looking forward to delving more deeply into The Art of Simple Food. I'm sure readers will be richly rewarded.

Available at The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution.

Read More in: Food | Really Natural Books | Weekend Reading

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