- Gebundene Ausgabe: 416 Seiten
- Verlag: Clarkson Potter (2. Oktober 2007)
- Sprache: Englisch
- ISBN-10: 0307336794
- ISBN-13: 978-0307336798
- Größe und/oder Gewicht: 19,4 x 3,3 x 24,3 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 113.920 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (Englisch) Gebundene Ausgabe – 2. Oktober 2007
Wird oft zusammen gekauft
Kunden, die diesen Artikel gekauft haben, kauften auch
Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.
Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.
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
She continues to prove herself one of our best modern-day food writers. (Publishers Weekly) -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe.Alle Produktbeschreibungen
Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
This includes the basic idea of "don't just go to the market and buy an onion." Some folks see an onion and grab it instantly, checking off that chore. Others inspect the onions carefully, waiting until they see a really gorgeous (and delicious-looking) batch. If all the onions look like junk, it might be time to put off onion soup to another day!
I have tried just one recipe so far: Braised Chicken Legs. It was very good, and I already know how to make it better next time. Talk about simple! Four chicken legs run about $2 over here, and then add garlic, onion, tomato, some chicken stock, plus a bay leaf and a pinch of rosemary. You're probably looking at a total cost of $3-$4, and this recipe fed three people! Next up is probably the Chard Fritatta, which will become a Spinach Frittata over here.
My biggest surprise: I think I have actually found a replacement for my venerable "James Beard Cookbook." This book is better, and it's just jammed with recipes. I also think that it dusts "How To Cook Everything."
Of course, on nights when I'm cooking Thai food, this book is pretty much useless, except for the general advice noted above.
----- REVIEW UPDATE -----
The "Spinach Frittata" was devoured instantly, and very yummy. I made the "Braised Chicken Legs" with my changes: first, throw in some cayenne or hot pepper (NOT A LOT, just a hint!). Second, add some chopped potatoes and turnips to the final braise. Third, put in some salt and pepper before it goes for its 45-minute final cooking. Results: everyone loved it! This may be the best chicken I have ever cooked in my life, or at least tied with that lovely Persian dish, "Fesanjan." (Walnuts and pomegranate juice, oh yum!)
This book is a real winner!!!
----- ANOTHER UPDATE!----------
By the way, Alice Waters agrees about the salt. For most meat, if you intend to salt it, you might as well salt it when you bring it home. This will accomplish two things: first, it will retard spoilage, but more important, it will make the meat taste "seasoned" rather than "salty."
So, for "steak au poivre," buy some yummy steaks, salt them when you get home, put them in the fridge, and then take them out 2-3 hours before cooking and rub ground pepper into them. The 2-3 hours will ensure that the meat is not chilly when it goes into the pan, and will enable the pepper to get into the meat and flavor it.
"The Art of Simple Food" is half how-to, with a few recipes illustrating fundamental techniques like braising, roasting, steaming, etc., in the first section. The other half is more of a standard cookbook that offers recipes organized according to appetizers, soups, entrees, etc. It is meant to be read from beginning to end because of the emphasis on building a repertoire of skills.
The good thing about "The Art of Simple Food" is that it calls for produce that is commonly found at most farmer's markets around the country or in supermarkets. As much as I admire Waters, I've not always gotten along with her other cookbooks because there is usually some deal-breaker in a recipe--usually an ingredient I can't get locally, like a Meyer lemon, golden beets or a blood orange, for instance. Though I have access to an abundant farmer's market 5 months out of the year, the selection is prosaic compared to what Waters can find 12 months out of the year in California. I've had better results cooking out of "Simple Food" but some dishes, like the braised Savoy cabbage, come out bland. Waters likes to emphasize the natural flavors, but she has access to more interesting flavors in the selection at her disposal than I do. Another issue is that for all the care in walking the reader through technique, some ingredient details are rather vague. How small is she thinking when she calls for a small head of Savoy cabbage? The smallest I could find was the size of a head and I don't think that's what she had in mind.
It's rather oddly organized. Part I: "Starting from Scratch: Lessons and Foundation Recipes," runs 212 pages, from "How to Get Started" (what utensils and pots and pans you need and how to lay them out) to "Cookies and Cake" (no explanation necessary). Each chapter starts with general advice and then presents some base recipes or exemplary recipes to illustrate the topic just covered. The second part of the book, "At the Table," is more conventionally laid out. It is an abbreviated recipe book, 173 pages long. For three decades, Waters has championed the cause of good cooking in her Berkeley restaurant Chez Panisse. She is a master chef and food preparer and her advice on cooking is usually on the mark.
On the back cover of the book, she lists her fundamental guidelines for cooking and eating:
Eat locally and sustainably
Shop at farmers' markets.
Plant a garden.
Conserve, compost and recycle.
Remember food is precious.
The advice is the best part of this book. The recipes seem almost incidental. This is a good bookprovided you don't expect it to be comprehensive.