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.
Foraging and wild food expert
Senior Editor Lucky Peach
Publishing Director – Illustrated Books, Penguin Random House Australia
(Formerly) Operations Manager at Keith McNally restaurants in NYC
Consultant and writer
Owner & Founder, Four & Twenty Blackbirds
Author and Blogger
Vegetarian Chef and Award Winning Author
Chef and farmer
Chef and TV presenter
Fermentation blogger and educator