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The Art of Simple Food
(Clarkson Potter Publishers) ISBN 978-0307336798 0307336794

The Art of Simple Food provides 19 cooking lessons and over 250 everyday recipes to help readers, whether they're learning how to cook or want to be better cooks. Alice Waters' secret to good food is seasonally available local produce and fresh ingredients.

The Art of Simple Cooking offers easy to cook recipes and basic lessons for new and experienced cooks.

In the introduction to each chapter, Alice Waters describes cooking techniques and preparation tips. Recipes include variations and serving suggestions.

Cooking tips answer questions like: How many cups of cooked beans will you get from a cup of dried beans? What is the ratio of vinegar to oil in a vinaigrette? How do you make glaze for pastry and tarts? How do you make bouquet garni?

Black and white illustrations by Patricia Curtan punctuate descriptions and instructions in The Art of Simple Cooking.

The Art of Simple Cooking introduction discusses cutting techniques, like mince and julienne, suggestions for seasonal and special occasion menus and kitchen tools, including colanders and zesters.

In the resources section of the 407-page cookbook, Alice Waters suggests food and cooking references and websites.

The cookbook glossary defines culinary terms like chiffonade, creme fraiche, mirepoix and dredge.

Aioli (garlic mayonnaise). Chocolate tartlets. Tangerine ice. Spicy summer squash soup with yogurt and mint. Ricotta and herb ravioli. Couscous. Caponata. Ratatouille. Homemade sauerkraut. Harissa. Gremolata. Provencal-style fish soup with rouille. Cranberry upside-down cake. Vanilla bean ice cream. Buckwheat crepes with tangerine butter and poached kumquats. Chocolate truffles. Candied nuts.

The Art of Simple Food


  • Part I: Starting from Scratch - Lessons & Foundation Recipes
    • Introduction
    • Getting Started
      • Ingredients and the Pantry
      • Equipment and Getting Organized
    • What to Cook?
      • Planning Menus
      • Everyday Meals and Friends for Dinner
      • Picnics and Packing a Lunch
    • Four Essential Sauces
      • Vinaigrette
      • Salsa Verde
      • Aioli
      • Herb Butter
    • Salads
      • Garden Lettuce Salad
      • Greek Salad
      • Orange and Olive Salad
    • Bread
      • Croutons
      • Herb Bread or Pizza Dough
      • Breadcrumbs
    • Broth and Soup
      • Chicken Broth
      • Carrot Soup
      • Minestrone
    • Beans, Dried and Fresh
      • White Beans with Rosemary and Garlic
      • Cranberry Bean Gratin
      • Fava Bean Purée
    • Pasta and Polenta
      • Fresh Pasta
      • Spaghettini with Oil and Garlic
      • Polenta and Polenta Torta
    • Rice
      • Plain Rice
      • Red Rice Pilaf
      • Risotto Bianco
    • Into the Oven
      • Roast Chicken
      • Roast Leg of Lamb
      • Roasted Root Vegetables
    • Out of the Frying Pan
      • Sautéed Cauliflower
      • Pan-Fried Pork Chops
      • Fish in Breadcrumbs
    • Slow Cooking
      • Braised Chicken Legs
      • Beef Stew
      • Pork Shoulder Braised with Dried Chiles
    • Simmering
      • Poached Egg with Curly Endive Salad
      • Shallow-Poached Salmon
      • Boiled Dinner
    • Over the Coals
      • Grilled Sirloin Steak with Herbs
      • Grilled Whole Fish
      • Ratatouille of Grilled Vegetables
    • Omelets and Soufflés
      • Cheese Omelet
      • Chard Frittata
      • Goat Cheese Soufflé
    • Tarts, Savory and Sweet
      • Onion Tart
      • Apple Tart
      • Chocolate Tartlets
    • Fruit Desserts
      • Peach Crisp or Cobbler
      • Poached Pears
      • Tangerine Ice
    • Custard and Ice Cream
      • Vanilla Pouring Custard
      • Lemon Curd
      • Strawberry Ice Cream
    • Cookies and Cake
      • Ginger Snaps
      • Anise-Almond Biscotti
      • 1-2-3-4 Cake
  • Part II: At the Table - Recipes for Cooking Every Day
    • A Little Something
      • Sauces
      • Salads
      • Soup
      • Pasta
    • Breads and Grains
    • Eggs and Cheese
    • Vegetables
    • Fish and Shellfish
    • Poultry
    • Meat
    • Desserts


Alice Waters is author and co-author of eight books, including the series: Chez Panisse Vegetables, Chez Panisse Cafe Cookbook, Fanny at Chez Panisse, Chez Panisse Fruit and a storybook-cookbook for children.

Alice has received numerous awards: the Bon Appetit magazine's Lifetime Achievement Award, the James Beard Humanitarian Award, the James Beard Foundation's Best Chef in America and one of the ten best chefs in the world from Cuisine et Vins de France. Her Chez Panisse restaurant was named Best Restaurant in America by Gourmet magazine.

She advocates passionately for farmers' markets and for sustainable agriculture.

More Alice Waters cookbooks:

In the Green Kitchen

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