The Art of Simple Food

“Alice Waters opened Chez Panisse at 27, and pretty much created the farm-to-table movement. This book is classic and definitely worth cooking from.”

“This book holds the answer to every time you have found yourself with a surplus of any vegetable and thought, “how can I make this into something delicious?” So many recipes I make again and again.”

“The Art of Simple Food, Alice Waters This book captures the philosophy of chef, author, and activist Alice Waters on cooking. She studied French culture at the University of California, Berkeley, and later opened her restaurant, Chez Panisse. Alice Waters was a pioneer of farm-to-table cooking in America.”

“my copy is falling a part it is that well-used here.”

“I learned to dine at Chez Panisse and Dana learned to cook there. This is the essential text for anyone who wants to cook and eat local, organic, truly delicious food.”