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Recipe From the Art of Simple Food by Alice Waters

Recipe From the Art of Simple Food by Alice Waters

Ratings:

4.36

(105)
|Views: 12,770|Likes:
Published by The Recipe Club
Recipes included in this excerpt:
Potato Gratin

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.

To read more about Alice Waters or The Art of Simple Food please visit Crown Publishing Group at www.crownpublishing.com.
Recipes included in this excerpt:
Potato Gratin

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.

To read more about Alice Waters or The Art of Simple Food please visit Crown Publishing Group at www.crownpublishing.com.

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Categories:Types, Recipes/Menus
Publish date: Oct 2, 2007
Added to Scribd: Oct 25, 2010
Copyright:Traditional Copyright: All rights reserved

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08/21/2013

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Potato Gratin
4
SERVINGS
 
I like this best when the potatoes are sliced quite thin (a mandoline makes this easy):that way the potato slices are less likely to curl up and burn on the edges. Yukon Goldand other waxy, yellow-fleshed potatoes keep their texture in a gratin; floury potatoeslike russets fall apart.Rub a 9- by 12-inch gratin dish with:
Butter
Peel and slice about 1/16 inch thick:
4 large yellow potatoes(about 11/2 pounds)
Make a layer of potato slices in the gratin dish, overlapping them slightly, like shingles.Sprinkle with:
Salt and fresh-ground black pepper
Continue to layer the potato slices, seasoning each layer, until the potatoes are usedup. You should have two or, at the most, three layers. Carefully pour over the potatoes:
1 cup milk
The liquid should come up to the bottom of the top layer of potatoes. Add more ifnecessary. Generously dot the top of the potatoes with:
3 tablespoons butter, cut into pieces
Bake in a 350°F oven until browned and bubbling, about 1 hour. Halfway through thebaking, take the gratin dish out of the oven and press the potatoes flat with a metalspatula to keep the top moist. Return to the oven and keep checking. The gratin is donewhen the potatoes are soft and the top is golden brown.
VARIATIONS
 
Peel and smash a garlic clove and rub it all over the inside of the gratin dish beforebuttering it.
Use duck fat instead of butter.
Use heavy cream or a mixture of half-and-half and cream. Omit the butter.
Substitute celery root, parsnip, or turnip slices for up to half the potatoes.
Add chopped herbs such as thyme, parsley, chives, or chervil between the layers.
Sauté mushrooms, sorrel, spinach, or leeks, and layer them between the potatoslices.
Sprinkle grated Gruyère or Parmesan cheese on each layer and sprinkle more on topfor the last 15 minutes of baking.
Excerpted from
The Art of Simple Food
by Alice Waters Copyright © 2007 by Alice Waters. Excerpted by permission of ClarksonPotter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted withoutpermission in writing from the publisher.

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sturlington_1 reviewed this
Rated 5/5
I trust Alice Waters more than Mark Bittman for simple, reliable recipes suitable for everyday cooking. Pretty much every recipe from here that I have tried is easy and delicious. This is an indispensable book for everyday cooking.
wyvernfriend reviewed this
Rated 4/5
one of those books that I would prefer to own than to borrow, many simple recipies a primer on cooking for those trying to go beyond the vary basics. I love the pantry contents advice as it's rare to find and it looks quite sensible.
joyfullyretired reviewed this
Rated 5/5
Alice Waters is the cebrated owner of Chez Panisse, an internationally known restaurant in Berkeley, California and the author of numerous cookbooks. Ms. Waters is also well known for being a big part of the food revolution of the last several decades. Her attitude toward food and cooking steered us back from the trend of buying everything from the shelf and freezer."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."Ms. Waters believes that if we follow these principles we will transform our cooking.Eat locally and sustainablyEat seasonallyShop at farmers' marketsPlant a gardenConserve, compost and recycleCook simply, engaging all your sensesCook togetherEat togetherRemeber food is preciousThe book is divided into two parts. The first part is "lessons and foundations" and, believe me, this is not just for new cooks. I could have used this forty years ago. I especially liked her section on stocking a pantry, what equipment to buy, and menu planning. In Part I she also covers basic procedures like making broth and sauces, cooking beans and pastas, slow cooking and grilling, and on to desserts. It's a fabulous cooking-school-in-a-book. I recommend Part I if you want a solid understanding of the basic skills of a good cook.Part II is the gravy - it's all about the recipes. The very first chapter of this section reminds me of my youngest granddaughter, Lou. Even as a little one she would say when hungry, "I need a little something." In this"little something" chapter the author gives us marinated cheese with herbs and olives, stuffed eggs, fresh-pickled vegetables and a lot more. The rest of Part II covers more sauces, salads, soups, pasta, breads, eggs and cheese, vegetables, fish, poultry, meat and more desserts. I'd love to tell you about the various recipes but I'm afraid this review will be extremely long.
kdmclynn reviewed this
Do we really need more recipes for beef stew, polenta, and ratatouille? If they're the work of famed restaurateur and "food activist" Alice Waters, undoubtedly. In The Art of Simple Food, Waters offers 200-plus recipes for these and other simple but savory dishes, like Spicy Cauliflower Soup, Fava Bean Purée, and Braised Chicken Legs, as well as dessert formulas for the likes of Nectarine and Blueberry Crisp and Tangerine Ice. In addition, readers learn (or become reacquainted with) the Waters mantra: eat locally and sustainably; eat seasonally; shop at farmers markets. These are the rules by which she approaches food and cooking, and hopes we will too. Organized largely by techniques, the book is a kind of primer, designed to free readers from recipe reliance.Some readers may look askance at advice that they search out sources for locally produced food, for example, given the everyday exigencies of shopping and getting meals on the table. Yet it is precisely the need to "remake" our relationship to food that, Waters contends, determines the ultimate success of all our cooking and dining, not to mention our health and that of the planet. This relatively small book has a large message, and good everyday recipes to back it up. --Arthur Boehm
bachaney reviewed this
Rated 4/5
After our trip to Italy this summer, we decided to take a more simplistic approach to cooking--better ingredients, fewer flourishes--inspired by italian cooking. I read a review of this book and a story on its author Alice Waters in the NYTimes just before it was released and I knew I wanted to get it immediately to help in our transition to easier cooking. This is not a traditional cookbook, it has no glossy pictures and builds on themes instead of just listing recipies alphabetically. It's good for mastering the basics, and has some good foundation recipies that it offers variations to (i've tried a few of the deserts and they are all very good). A lot of the recipies in this book are not geared towards people who are working on a limited time frame or budget. Simple food for Waters does not equal fast or cheap food. But the food is good, and you feel like its good for you. It is great for my husband and I though, since we live in an urban area and have access to lots of the things needed. But if you're looking for fast easy recipies, or even recipies that you won't have to visit a nicer grocery store to make well, this isn't the book for you.
knottyneedle_1 reviewed this
Rated 4/5
Very good book, well written, simple language.
willyt_44 reviewed this
Rated 4/5
I own a few of Alice Water's cookbooks. This cookbook is aimed toward a more general audience than her previous cookbooks. I have made a few of the recipes, and I found them to be delicious and easy to make. As an advocational cook, I thought her introductory sections on what to have in the pantry, cooking equipment, foundational recipes, and how to plan a menu where quite good.
lehack reviewed this
good basic recipes along with a true appreciation for food - how it is grown and cooked - as well as for buying produce locally and in season.
isolde100_1 reviewed this
Rated 4/5
easy to follow healthy recipes
mimiwi_1 reviewed this
Rated 5/5
An excellent cookbook. Many great recipes and tips about how to eat locally and organically. Every recipe I've tried has been delicious!!

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