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

(2 reviews)

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.

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This is one of those cookbooks that is as much a pleasure to read as to cook from. The recipes are simple but rely on the cook to seek out the best possible local ingredients. The effort of doing so really pays off on the plate. Until I came across Alice's discussion on making a broth (and the incredibly simple chicken broth recipe that follows) I relied exclusively on Swanson's or Pacific brand. Alice convinced me that it was easier to make it myself and there is no doubt that it's cost effective. This cookbook is very much like taking a "basics" class with a passionate cook. I suggest supplementing with the Martha Stewart Cooking School book because Martha's photos are excellent and really show techniques like trussing a chicken or filleting fish.

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