3 of 3 copies available
In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals. Ranging from essentials like homemade chicken stock, red wine vinegar, and tomato sauce to the unique artisanal provisions that embody Alice’s unadorned yet delightful cooking style, she shows how she injects even simple meals with nuanced flavor and seasonal touches year-round. From fresh cheeses to quick pickles to sweets and spirits, these often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items. With charming pen-and-ink illustrations by her daughter, Fanny and Alice’s warm, inviting tone, the latest book from our most influential proponent of simple, organic cooking ensures a gracious, healthy meal is always within reach.
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Creators
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Publisher
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Release date
September 15, 2015 -
Formats
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Kindle Book
- ISBN: 9780804185295
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OverDrive Read
- ISBN: 9780804185295
- File size: 20178 KB
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EPUB ebook
- ISBN: 9780804185295
- File size: 20316 KB
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Languages
- English
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Reviews
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August 1, 2015
Although she is one of America's best-known chefs, Waters has to go home and cook her own meals from time to time. So, like any intelligent cook, she has learned to have a battery of ingredients always on hand with which to flavor whatever fresh items she has picked up from the market. She values a well-stocked pantry, the basics of which she now shares. Most important to the larder are ample fresh, fragrant spices. Beans and grains form the backbone for many a menu. Waters even goes so far as to prepare her own salted and pickled fish, which, when used judiciously, add profound flavor to a dish without making it fishy. The truly ambitious may make their own simple, unaged cheeses. Not everyone has access to the sorts of ingredients available in Waters' Mediterranean climate, but creative cooks can adapt local produce in season to Waters' techniques.(Reprinted with permission of Booklist, copyright 2015, American Library Association.)
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