Alice Waters’ Cook Book: The Simple Art of Food

For more than 25 years Alice Waters has been out there sourcing from local suppliers for her famous restaurant Chez Panisse in Berkeley, California. Early on she started writing about her approach to food, as well as talking to anyone who would listen and influencing everyone who came into her sphere. It’s probably because of her efforts that most chefs and food publications today talk about eating what’s in season and sourcing fresh produce at farmers’ markets.

If you’re thinking of buying a new cookbook you might like to look at The Art of Simple Food by Alice. I’ve been delving into it for some inspiration for our meals this week and have decided on a classic beef stew and an apple tart. Sounds basic I know but the food is pure and simple. There are no pretty pictures, just great recipes and cooking tips you can use.

Every time I open the book I’m attracted to Alice’s underlying principles of good cooking mentioned in her introduction.‘They are the principles of a delicious revolution, one that can reconnect our families and communities with the most basic human values, provide the deepest delight for all our senses, and assure our wellbeing for a lifetime.’ Doesn’t that just about say it all?

So, what are Alice’s principles of good cooking?

Eat locally and sustainably

Shop at farmers’ markets

Plant a garden

Conserve, compost and recycle

Cook simply, engaging all your senses

Cook together

Eat together

Remember food is precious

Read an interview with Alice

Listen to an interview with Alice

Learn about the Chez Panisse Foundation

You can buy The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution here.

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