The Art of Simple Food

The Art of Simple Food (2007) is much more than just a cookbook – it’s also a resource for how to think about food, eating, cooking, and entertaining. Renowned chef and restaurateur Alice Waters starts from the very beginning: excellent ingredients. She then teaches skills and recipes layer by layer, in the same way she builds flavor in a dish. 

• Anyone curious about “California cuisine”
• Those who don’t want to fuss with fancy recipes
• People looking for calm, soothing cooking energy

Alice Waters opened her signature restaurant, Chez Panisse, in Berkeley, California in 1971 – effectively kicking off the California food renaissance. California cuisine is known for super-fresh, locally sourced ingredients, which are then cooked simply to accentuate their inherent flavor and quality. Waters has written dozens of cookbooks and was the first woman to win the James Beard Award for Outstanding Chef.