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

Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.

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.

The Barnes & Noble Review

The success of the food revolution started by Alice Waters can be measured in the fact that, more than three decades later, its tenets feel downright remedial. Eat locally and sustainably! Shop at farmer's markets! Plant a garden! Waters has become the Shakespeare of modern food writers, her truth so assimilated into gospel that it's easy to forget the voice others imitate. Here, she's brilliantly back to basics: discussing essential cooking supplies (buy a mortar and pestle), defining terms in a glossary, and distilling her principles into artful, often everyday recipes. Many of these are as simple as plunking down a plate of fresh veggies with some aioli or vinaigrette. Others, like a classic boiled dinner, would require days of uninterrupted devotion to prepare. None would do without access to the freshest and most pristine ingredients -- still not a given for many. But Waters has done more than anyone else to ensure that access for the largest number of eaters, regardless of age, income, or geographic location; she's earned the right to proselytize and be heard.
--Amy Benfer