Why aren’t the recipes for this book available on ckbk?
We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.
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3 decades ago, Alice Waters pioneered the farm-to-table trend that only now is a buzzword that is widely familiar. She revealed a great secret to Americans - you can't make truly amazing food without truly amazing ingredients, and chefs and cooks often get in the way of those ingredients with their techniques. Her legendary restaurant, Chez Panisse, is still one of the world's greatest restaurants, simply because they maintain close relationships with their farmers so they have the finest of ingredients, prepared lovingly and simply, so that they truly shine. This cookbook series teaches you to back off and let the ingredients be the star, rather than you.
This and its sequel, The Art of Simple Food II, are a pair of extraordinary books from seminal US chef Alice Waters, offering advice on technique as well as simple, seasonal recipes. It’s rare that I love a cookery book with no photography, but these are both exceptional.
Director of Operations, Momofuku Culinary Lab
The finesse Waters cooks with and her passion for local foods are contagious. She provides such great insight into how to have a healthy relationship both with food and your community.
Executive Director, Slow Food USA
This is my favorite of Alice’s books. It gets to the heart of what cooking should be: simple and clean. Even the very design of the book does that.
Blogger, Chinese Grandma
California food and philosophy, the Chez Panisse way.
Vegetarian Chef and Award Winning Author
Owner & Founder, Four & Twenty Blackbirds
Fermentation blogger and educator
Author and Blogger
Senior Editor Lucky Peach
(Formerly) Operations Manager at Keith McNally restaurants in NYC
Publishing Director – Illustrated Books, Penguin Random House Australia
Chef and farmer
Foraging and wild food expert
Chef and TV presenter
Pastry chef and food writer
Consultant and writer