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The Art of Simple Food

Notes, Lessons, and Recipes from a Delicious Revolution: a Cookbook

The Art of Simple Food( 1 customer ratings | )
Author: Waters, Alice
ISBN:978-0-307-33679-8
Publication Date:Oct 2007
Publisher:Potter/Ten Speed/Harmony/Rodale
Imprint:Clarkson Potter
Book Format:Hardback
List Price:USD $35.00
Book Description:

An indispensable resource for home cooks from the woman who changed the way Americans think about food.  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...
More Description

Book Details
Pages:416
Detailed Subjects: Cooking / General
Physical Dimensions (W X L X H):7.527 x 9.399 x 1.326 Inches
Book Weight:2.464 Pounds
Author Biography
Waters, Alice (Author)
Chef and restauranteur Alice Waters was born April 28,1944, in Chatham, New Jersey. She attended University of California at Berkeley where she earned a degree in French Cultural Studies.

She has been the owner of the Chez Panisse in Berkeley, California for almost three decades. She is the author of The Chez Panisse Menu Cookbook, and Chez Panisse Vegetables. She also wrote a memoir entitled Coming to My Senses: The Making of a Counterculture Cook. Waters collaborated with others chefs and a cardiologist to produce Heart-Healthy Cooking for All Seasons.

Her awards include the Bon Appetit magazine's Lifetime Achievement Award, Restaurant and Business Leadership Award, Restaurants & Institutions Magazine and the James Beard Humanitarian Award. She was named Best Chef in America by the James Beard Foundation in 1992 and was listed as one of the ten best chefs in the world by Cuisine et Vins de France.

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