Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.
With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.
This is a super simple recipe great as a last minute side, and, tip—use your mandoline, it makes prep even more easy. I added parmesan between the layers and served the dish with an egg and Canadian bacon for a breakfast-for-dinner type dish. I would like to try this sans parmesan next time and maybe 1 or 2 more layers.
Reviewed April 2008
This was a great recipe for a delicious, simple preparation. This was so easy to put together and a satisfying vegetable side. Made on 10/30/08.
I was looking for a new way to cook salmon since I almost always bake or broil with olive oil, garlic, and lemon. This method was quick, easy, and resulted in really tender fish. I just used water, red-wine vinegar, two slices of lemon and a couple sprigs of thyme. Instead of reducing the liquid for sauce I made a quick piccata. Made on 4/3/14.
I usually sauté chard with onion or garlic then add a splash of vinegar. I liked the tenderness of the leaves with this method, although the flavor of the chard was almost non-existent. The butter browned a bit and the whole thing tasted like a brown butter sauce. Made on 4/3/14.