The Art of Simple Food : Notes, Lessons, and Recipes from a Delicious Revolution

作者：AliceWaters

出版社：ClarksonPotter

副标题：Notes,Lessons,andRecipesfromaDeliciousRevolution

出版年：2007-10-2

页数：416

定价：USD35.00

装帧：Hardcover

ISBN：9780307336798

内容简介
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The delicious dishes described in the latest cookbook from Chez Panisse founder Waters, such as a four-ingredient Soda Bread and Cauliflower Salad with Olives and Capers, are simple indeed, though the book's structure is complex, if intuitive. After a useful discussion of ingredients and equipment come chapters on techniques, such as making broth and soup. Each of these includes three or four recipes that rely on the technique described, which can lead to repetition (still preferable to a lack of guidance): a chapter on roasting contains two pages of instructions on roasting a chicken (including a hint to salt it a day in advance for juicy results), followed by a recipe for Roast Chicken that is simply an abbreviated version of those two pages. The final third of the book divides many more recipes traditionally into salads, pasta and so forth. Waters taps an almost endless supply of ideas for appealing and fresh yet low-stress dishes: Zucchini Ragout with Bacon and Tomato, Onion Custard Pie, Chocolate Crackle Cookies with almonds and a little brandy. Whether explaining why salting food properly is key or describing the steps to creating the ideal Grilled Cheese Sandwich, she continues to prove herself one of our best modern-day food writers.

评论 ······

今年收集了这位阿姨所有的书..混乱夏天抽空翻完了…适合我自己的每个item都能做个简单笔记..为我所用=工具书…达到目的就好。如何衡量cooking技艺的进步 一个小指标就是垃圾桶得极其干净..OC要极其低UC也要极其低..

写文参考用。干货多多的工具书，结构清晰、语言平实，有助于全面了解西式烹饪，最后的词汇表和关键词清单也很实用。

补mark

看得热血沸腾，如今很难有书可以激起我无限下厨的热情，可是这本书做到了。没有复杂的理论和操作，正如书名所著“简单食物”，字字珠玑正中要点。我一直觉得，说美国人不会做菜，更不如说他们不懂得食材，此书真应当给所有在家做饭的美国人作为厨房入门１０１。当下试做最喜欢的德国酸菜，还有好多跃跃欲试。看过“厨房里的人类学家”视频的会发现，原来好多视频受启于此书

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