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


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.

Title:The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
Edition Language:English
Format Type:Hardcover
Number of Pages:416 pages

    The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution Reviews

  • Ginny
    Feb 12, 2008

    I'm one of those people who reads cookbooks cover to cover when I get them. Strange? This book was a re-gifted Christmas present from a friend who didn't want it. Their loss was my gain. I'd seen the ...

  • Annie
    Oct 16, 2007

    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...

  • Crystal
    Feb 27, 2009

    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. ...

  • Jamie
    Feb 22, 2009

    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...

  • Geoff
    Apr 06, 2012

    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...

  • Matthew Gatheringwater
    Nov 03, 2007

    Although it contains a small cookbook within a cookbook, The Art of Simple Food is more of a how-to book, with an emphasis on ingredients and technique, rather than on a comprehensive list of recipes....

  • Heidi
    Sep 24, 2009

    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 twic...

  • Mary
    Jan 12, 2008

    I just started this last night and I love it. The author, the owner of a lovely, but upscale restaurant, talks about food and cooking in a very down to earth way. Her premise is that anyone can cook a...

  • Jean
    Jan 19, 2009

    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 fo...

  • Richard
    Jun 18, 2017

    This is an excellent cookbook. True to its title, the recipes are simple and delicious. ...

About Alice Waters

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