Name: The Art of Simple Food
ISBN: 9780307336798

The Art of Simple Food

This books is for everyone who wants to learn to cook, or to become a better cook. I'm convinced that the underlying principles of good cooking are the same everywhere. These principles have less to do with recipes and techniques than they do with gathering good ingredients, which for me is the essence of cooking.' Alice WatersWith an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is a must-have book for home cooks. Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering the fundamentals of basic cooking techniques, to preparing delicious, seasonally inspired meals all year long. Always true to her belief that a perfect meal is one that is balanced in texture, colour and flavour, Waters helps us embrace seasonal produce and make the best choices when selecting ingredients. Embark on a voyage of culinary rediscovery with her as she takes you by the hand and teaches you how to get the most out of your home cooking.

What Hacker News says

mitchbobJan 2024

Make the Big Pot of Soup. Find recipes you like, double them, and freeze what you can't eat in a few days. Soups with legumes and vegetables are great for your health. Include some really good whole grain bread, and you've got a meal. Current favorites are

- The Fall minestrone from Alice Waters's The Art of Simple Food [1], which has cannellini, butternut squash, dino kale, tomatoes, and sage (I make a quick leek stock with finely chopped leek tops and trimmings while cooking the rest and use it in place of the water, which adds a lot of depth to the flavor).

- The lentil spinach soup in The Greens Cookbook [2]. I often use Swiss chard or beet greens in place of the spinach; they're all good. You brighten the flavors at the end with some balsamic vinegar (if you've got a Costco, the Kirkland Signature organic balsamic is great). Very quick to make!

[1] https://www.goodreads.com/book/show/688663.The_Art_of_Simple...

[2] https://www.goodreads.com/book/show/340165.The_Greens_Cookbo...

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js2Jan 2022

The comments on recipe sites are often useful. Things like: pre-heat your mason jars before pouring in the caramelized sugar or they'll crack. You can find clarifications, or things people have substituted, or just how a recipe has failed for some folks.

There's a handful of recipe sites I tend to stick to. Smitten Kitchen, All Recipes, Serious Eats, NYT Cooking. I also have a few favorite cooking books: On Food and Cooking, Joy of Cooking, The Art of Simple Food. Then I have some speciality cooking books for desserts, ice creams, and soups.

My wife transcribes recipes we really like to 4" x 6" index cards. The recipe box is up to probably about 200-300 recipes we've collected over our 25 years together.

FWIW, on current iPadOS, Only Recipe isn't showing up in the Share menu for me.

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crispyambulanceNov 2018

Well I don't know what you mean by "complete". That is very culture dependent.

But I think you'll want to explore cookbooks with two different approaches. I got 2 recommendations...

* Opinionated -- "The Art of Simple Food" by Alice Waters. This is a comprehensive cookbook covering many different recipes with words on technique and lots of background about the ingredients and how to use them effectively. It doesn't make assumptions or gloss over stuff.

* Ingredient-focused -- "Market Cooking" by David Tanis. This focuses on recipes using ingredients that one finds in farmer's markets. I like this approach because it is a smart idea to start with what is good/fresh and available in your location first, and then find recipes for it, than the other way around.

Both of these will give some guidance about what goes with what in terms of flavor and ingredients.

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