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The art of simple food

Notes, lessons, and recipes from a delicious revolution
The art of simple food
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29,14 €

Author: Alice Waters
Availability: en stock
Language: Inglés
Format: Tapa dura, 416 pp, 19x24 cm
Publisher: Clarkson Potter, 2007, 9780307336798
Features: Dibujos en blanco y negro
Publisher review:
Join the delicious revolution! For more than three decades, Alice Waters has been the champion of seasonal, local, sustainably produced foods, garnering widespread acclaim and showing the world that the true secret to good cooking is starting with the best-tasting ingredients. In The art of simple food she brings this philosophy to 19 culinary lessons and more than 250 everyday recipes that illustrate just how easy it is to eat wonderfully well if you cook, eat, and live by these fundamental guidelines:
- Eat locally and sustainably.
- Eat seasonally.
- Shop at farmers’ markets.
- Plant a garden.
- Conserve, compost and recycle.
- Cook simply.
- Cook together.
- Eat together.
- Remember food is precious.

Starting from scratch. Lessons and foundation recipes
- Introduction.
- Getting started.
- What to cook?
- Four essential sauces.
- Salads.
- Bread.
- Broth and soup.
- Beans, dried and fresh.
- Pasta and polenta.
- Rice.
- Into the oven.
- Out of the frying pan.
- Slow cooking.
- Simmering.
- Over the coals.
- Omelets and soufflés.
- Tarts, savory and sweet.
- Fruit desserts.
- Custard and ice cream.
- Cookies and cake.
At the table. Recipes for cooking every day
- A little something...
- Sauces.
- Salads.
- Soup.
- Pasta.
- Bread and grains.
- Eggs and cheese.
- Vegetables.
- Fish and shellfish.
- Poultry.
- Meat.
- Desserts.

About the author:
Alice Waters was born on April 28, 1944, in Chatam, New Jersey. She graduated from the University of California at Berkeley in 1967 with a degree in French cultural studies before training at the International Montessori School in London. Her daughter, Fanny, was born in 1983.
Chez Panisse Restaurant opened in 1971, serving a single fixed-price menu that changed daily. The set menu format remains at the heart of Alice’s philosophy of serving the most delicious organic products only when they are in season. Over the course of three decades, Chez Panisse has developed a network of local farmers and ranchers whose dedication to sustainable agriculture assures Chez Panisse a steady supply of pure and fresh ingredients.
The upstairs café at Chez Panisse opened in 1980 with an open kitchen, a wood-burning pizza oven, and an à la carte menu. Café Fanny, a stand-up café that serves breakfast and lunch, was opened a few miles away in 1984.
In 1996, in celebration of the restaurant’s twenty-fifth anniversary, Alice created the Chez Panisse Foundation. The Edible Schoolyard at Berkeley’s Martin Luther King Jr. Middle School is the foundation’s primary beneficiary.
She is author of:
- Chez Panisse cooking.
- Chez Panisse desserts.
- Chez Panisse menu cookbook.
- Chez Panisse pasta, pizza & calzone.
- Chez Panisse vegetables.
- Chez Panisse Café cookbook.
- Chez Panisse fruit.
- Fanny at Chez Panisse.
- The art of simple food.
- In the green kitchen.
More information about Alice Waters in the book Alice Waters and Chez Panisse.
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