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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (Englisch) Gebundene Ausgabe – 2. Oktober 2007

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  • The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
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  • The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden
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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.

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Format: Kindle Edition Verifizierter Kauf
One can learn everything about making tasty food from this book. It is not the recipes that make this book special. It is the tips, the explanation and the passion from the author that make this book very special. I had a heard copy and used it a lot. I now buy the kindel version so that I can easily having it with me wherever I travel to.
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Amazon.com: 4.5 von 5 Sternen 256 Rezensionen
13 von 13 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Much more than I expected! 1. Dezember 2008
Von Geoff Puterbaugh - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
To begin with, I live in Thailand, and so almost all of the "seasonal" advice in this book is useless --- except for the general idea, which is all-important: buy high-quality ingredients when they are in season. In Thailand, that would translate to "wait for the hot season before gorging yourself on mangoes, or mango-with-sticky-rice." Most Thai fruits have seasons when they are at their best, so pay attention.

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!!!

Highest recommendation!

----- 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.
7 von 7 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Primer for those starting out 28. Oktober 2008
Von C. Ebeling - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I greatly admire Alice Waters and her leadership in the American food tradition. Her emphasis on fresh foods, cooking from scratch, eating family dinners, and buying from local growers and dairy/meat farms is helping to make this world a better place. These values and the desire to help everyone find a way to live this way infuse "The Art of Simple Food," a primer for beginners.

"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.
2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen MORE SAGE ADVICE FROM A GREAT CHEF 18. Oktober 2009
Von David Keymer - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
We recently bought Alice Waters' newest cookbook, The Art of Simple Food, from Amazon. I haven't cooked a complete recipe from it yet but I've read and used several of the sections of advice: how to mix a salad, different strategies for combining pasta and sauce.

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
Eat seasonally.
Shop at farmers' markets.
Plant a garden.
Conserve, compost and recycle.
Cook simply.
Eat together.
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.
5.0 von 5 Sternen Great Cook Book 25. Juli 2016
Von Flower - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Great book. My chef at at the Italian restaurant I managed recommended it to me. It was purchases to adorn the bookshelf of our restaurant, but I flipped through it as well and there are definitely some great recipes that I'd love to try out. Great that it incorporates just using simple ingredients to make delicious food. I love Alice Waters. Wonderful Book!
5.0 von 5 Sternen Great book for a new cook or someone not too ... 31. Juli 2016
Von Megan of Odds&Hens - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Great book for a new cook or someone not too confident in their skills. The recipes are not complex and there is a lot of variety. You will learn skills that can then be translated or adapted. We used this as the first cook book in a Facebook group. It worked out well given the range of talent, experience and comfort in kitchen and with food.
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