[PDF] ↠ The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution Author Alice Waters – Healing-oil.info

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution This book by Alice Waters is an indispensable resource for home cooks Alice Waters is responsible for the revolution in the way we eat and cook Her dishes focus on delicious flavors and reverence for locally produced, seasoned foods Her emphasis on fresh foods, cooking from scratch, eating family dinners and buying from local growers and dairy meat farms is great for society and a better place to live She explains all of this in this book and includes some wonderful recipes. Alice Waters takes a lot of shit for beginning the whole organic, locally sourced food movement in the USA People think it s elitist, or some hippy crap, or that it s too expensive for regular folks , whoever the hell that refers to I call bullshit on the bullshit callers One can eat cheap, healthy, organic, local, and rounded you just have to plan and make an effort when you shop, and learn some techniques, some go to inexpensive ingredients, learn about the wonders simple things like fres Alice Waters takes a lot of shit for beginning the whole organic, locally sourced food movement in the USA People think it s elitist, or some hippy crap, or that it s too expensive for regular folks , whoever the hell that refers to I call bullshit on the bullshit callers One can eat cheap, healthy, organic, local, and rounded you just have to plan and make an effort when you shop, and learn some techniques, some go to inexpensive ingredients, learn about the wonders simple things like fresh herbs and the right spice balance can do for simple dishes But you also have to learn to love cooking and make cooking a habit You also have to have that moment when you realize that cooking well, and caring about what you re cooking, and caring about knowing how to cook the ingredients you now care about, becomes about as meaningful and rewarding a way to spend your time on earth as us lowly humans can hope for.Like painting, like playing a musical instrument, like mathematics, basketball, or writing, cooking is something that requires some foreknowledge, some objects external to yourself, some technique, some practice, some formulation, some trial and error but once you have a certain set of skills and a certain basic knowledge to draw from, an entire experiential universe opens up to you Cooking at its most fun and most rewarding is a finite durational experience that ends in extreme and refined pleasure for the self, involving careful measurements at the same time as improvisation, flights of fancy and reliance on tradition, exact timing, balance, adjustments, erasures, additions, quick thinking, manipulation of space time and its various constituents, a simultaneous utilization of the ocular, aural, gustatory, and tactile sensations a virtuoso display of body mind memory precognition prowess The Art of Simple Food gives you the ideas, the basics, the techniques, the reasons, the rationale, the ins and outs and hows and whys Learn to cook a meal, you lazy bastards I m being biased in my star rating because this isn t really a great cookbook by any means I just love Alice Waters and appreciate her purpose in writing this.This isn t so much a cookbook as it is a book that tries to educate on how to approach food differently, to get our minds out of the increasingly fast food mentality.If someone who didn t know Alice Waters goals were to pick it up, they might be disappointed with the cursory, almost random seeming and too simple recipes They read like I m being biased in my star rating because this isn t really a great cookbook by any means I just love Alice Waters and appreciate her purpose in writing this.This isn t so much a cookbook as it is a book that tries to educate on how to approach food differently, to get our minds out of the increasingly fast food mentality.If someone who didn t know Alice Waters goals were to pick it up, they might be disappointed with the cursory, almost random seeming and too simple recipes They read like conversations with Waters, who uses them as vehicles to illustrate her approach to fine ingredients and techniques They also provide a good base for ideas that you can tweak and be creative with.Recently, I read an interview with a former chef of Chez Panisse He said in their early days of fame, people would make a pilgrimage out to Berkley and be disappointed or surprised to see the food was nothing spectacular, nothing fancy Just simple, good food special in its simplicity to taste ratio, and its special journey to the plate.In the same vein, the recipes here will produce good results good food, respect for the land, community if you first take the time and care to seek out good ingredients, then actually take the time and care to prepare, cook and enjoy them P.S I would highly recommend the onion tart concept with the addition of some grated parmesan on the top I really liked this book It has wonderful, simple recipes and explanations on technique I liked that it gives recipes according to season, so that you can utilize the seasonal fruits and veggies. I really wanted to like this book I m a fan of what Alice Waters has done for promoting local, organic, well raised food I m planning a vacation that involves eating at her restaurants at least twice I know from experience that the secret to really good food is to take really good ingredients and prepare them simply, and I try to apply that to my cooking.But I still found this book intimidating and inaccessible I mean, someone asked her what to cook when you re not trying to entertain eight I really wanted to like this book I m a fan of what Alice Waters has done for promoting local, organic, well raised food I m planning a vacation that involves eating at her restaurants at least twice I know from experience that the secret to really good food is to take really good ingredients and prepare them simply, and I try to apply that to my cooking.But I still found this book intimidating and inaccessible I mean, someone asked her what to cook when you re not trying to entertain eight people, and her list of everyday meals includes roast leg of lamb with tapenade, onion and anchovy tart, and braised pork shoulder with shell bean gratin I don t know about you, but those aren t everyday foods for me Sure, they fit the simple definition if you mean an unfussy preparation But making chicken salad isn t simple if I have to make my own mayonaise first What sent me over the top, though, were her instructions on how to cook rice She presents two methods, both of which arecomplicated than the one I and most cooks I know have used our whole lives I was willing to overlook that if the recipes were appealing, but I didn t see any that I wanted to try right away The lack of photos was a real detriment for me Every time I go into a book store a dangerous place for me to be , I flip though this book I love the cover, I always wanted to eat at her restaurant and just love the concept Having not eaten meat in nearlygeesseven years, I m quite picky about my cook books I already don t eat meat, I m not going to give up the art of real cooking, too.This book is absolutely terrific for the seasoned cook and novice In fact, as a twenty year old newbie who grew up without a cook in the home, this b Every time I go into a book store a dangerous place for me to be , I flip though this book I love the cover, I always wanted to eat at her restaurant and just love the concept Having not eaten meat in nearlygeesseven years, I m quite picky about my cook books I already don t eat meat, I m not going to give up the art of real cooking, too.This book is absolutely terrific for the seasoned cook and novice In fact, as a twenty year old newbie who grew up without a cook in the home, this book would have been a godsend and bumped me up to competent in a few weeks, rather than months years.Begin at the very beginning Waters starts with the basics, explaining kitchen must haves, from pots and pans to pantry staples and seasonal bits to keep in stock She also goes into fruit and veggies, flours and what makes extra virgin olive oil extra virgin, and when you can use the cheaper olive oil instead.She expresses the importance of setting tasting your food with company and a table, enjoying complex flavor, but also taking pride in what you put in your face In short, it s a similar message to French Women Don t Get Fat, except, refreshingly, Waters is an artist and wrote a cook book rather than a self help.No, the recipes aren t low fat In fact, many involve a bechemel and butter s her best friend however, the very ground work of this book teaches the most rudimentary basic that most Americans seem to be missing TASTE your food, love your food value what you put in your body, love the taste, no matter how simple, and if it s not good, don t eat it.Amazingly, the other aspects of a healthy lifestyle magically fall into place recycle, compost, eat seasonally and locally, as well as diversely Eat slowly and thoughtfully, treasure what you put in your mouth.This book, as the title says, really is a revolution It is the missing link the French seem to have sustained but so many Americans have forgotten or never knew, in the wake of mixes, powders and preservatives There is nothing quite like making every piece of your own lasagne It becomes a canvas, a joy, and completely consuming as an excercise for the brain When you spend a few hours making your food, it only seems natural to linger around the table and enjoy it Piece by piece, it falls into place Really should be a part of everyone s basic cooking library Alice Waters gives plenty of ideas for modifying recipes to what is local and fresh for wherever you are This makes me feel less like a food loser when I can t find something for a recipe Everything still turns out delightful.Sheela Brussels Sprouts Gratin Beautiful, special, tasty, crispy, cheesy awesome Really Lick the pan good Me Pot Roast Succulent, perfect instructions Made me feel like almost as good a cook as my momi Really should be a part of everyone s basic cooking library Alice Waters gives plenty of ideas for modifying recipes to what is local and fresh for wherever you are This makes me feel less like a food loser when I can t find something for a recipe Everything still turns out delightful.Sheela Brussels Sprouts Gratin Beautiful, special, tasty, crispy, cheesy awesome Really Lick the pan good Me Pot Roast Succulent, perfect instructions Made me feel like almost as good a cook as my momis.Molly Red Pepper Soup Molly knows her way around soup This one was a perfect starter side So so satisfying.Gretchen 1 2 3 4 Cake I think I cut myself off after three pieces Normally not a big cake eater sheela s baking is the exception I found this one really pleasant.I ve also done her roast chicken for my husband and me Idiot proof and really special tasting for a simple Sunday standard Although it contains a small cookbook within a cookbook, The Art of Simple Food isof a how to book, with an emphasis on ingredients and technique, rather than on a comprehensive list of recipes This is a good book for someone wanting to change their relationship to food because Water s insistence upon quality and integrity encourages thoughtful and appreciative eating.There are, however, some disappointments in this book Many of these recipes are so simple they can be found nearly anywhe Although it contains a small cookbook within a cookbook, The Art of Simple Food isof a how to book, with an emphasis on ingredients and technique, rather than on a comprehensive list of recipes This is a good book for someone wanting to change their relationship to food because Water s insistence upon quality and integrity encourages thoughtful and appreciative eating.There are, however, some disappointments in this book Many of these recipes are so simple they can be found nearly anywhere I was hoping for classics with a Waters twist Some recipes require ingredients that might be hard to obtain None of the recipes contain nutritional information Apersonal approach would have been nice, too It isn t quite a cookbook, but it isn t exactly food writing , either I assume, but shouldn t, that anyone looking at this book knows who Alice Waters is For those who do not she is the mother of the farm to table movement Her restaurant is world famous for its sustainable foods that she grows herself or she ensures that it comes from a sustainable source The work she has done with the local school children, teaching them organic gardening so that they grow their own food for their school lunches, is phenomenal to say the least It s a movement that is bril I assume, but shouldn t, that anyone looking at this book knows who Alice Waters is For those who do not she is the mother of the farm to table movement Her restaurant is world famous for its sustainable foods that she grows herself or she ensures that it comes from a sustainable source The work she has done with the local school children, teaching them organic gardening so that they grow their own food for their school lunches, is phenomenal to say the least It s a movement that is brilliant and growing, spreading across America and the world The book contains notes from Waters, ideas, lessons regarding sustainable foods and growing your own food and then, of course, recipes for her mouth watering dishes If you never have tried any of her recipes or perhaps you ve never heard of her, then this is a must read For those who are familiar with her then it s an amazing resource Perhaps 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 Isan 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.


About the Author: Alice Waters

Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California She has been a champion of local sustainable agriculture for over four decades In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school.She has been Vice President of Slow Food International since 2002 She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007.Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007 the Harvard Medical School s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008 and her induction into the French Legion of Honor in 2010 In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change Alice is the author of fifteen books, including New York Times bestsellers The Art of Simple Food I II and The Edible Schoolyard A Universal Idea.


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