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Item Barcode | Collection | Call Number | Status | Item Holds |
---|---|---|---|---|
33607003052563 | Adult Nonfiction | 641.594 WATERS | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
In this collection of essays and recipes, Alice Waters showcases the simple building-block ingredients she uses to create gratifying, impromptu meals all year long.
In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals. Ranging from essentials like homemade chicken stock, red wine vinegar, and tomato sauce to the unique artisanal provisions that embody Alice's unadorned yet delightful cooking style, she shows how she injects even simple meals with nuanced flavor and seasonal touches year-round. From fresh cheeses to quick pickles to sweets and spirits, these often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items. With charming pen-and-ink illustrations by her daughter, Fanny and Alice's warm, inviting tone, the latest book from our most influential proponent of simple, organic cooking ensures a gracious, healthy meal is always within reach.
Author Notes
Chef and restauranteur Alice Waters was born April 28,1944, in Chatham, New Jersey. She attended University of California at Berkeley where she earned a degree in French Cultural Studies.
She has been the owner of the Chez Panisse in Berkeley, California for almost three decades. She is the author of The Chez Panisse Menu Cookbook, and Chez Panisse Vegetables. She also wrote a memoir entitled Coming to My Senses: The Making of a Counterculture Cook. Waters collaborated with others chefs and a cardiologist to produce Heart-Healthy Cooking for All Seasons.
Her awards include the Bon Appetit magazine's Lifetime Achievement Award, Restaurant and Business Leadership Award, Restaurants & Institutions Magazine and the James Beard Humanitarian Award. She was named Best Chef in America by the James Beard Foundation in 1992 and was listed as one of the ten best chefs in the world by Cuisine et Vins de France.
(Bowker Author Biography)
Table of Contents
Introduction | p. 11 |
1 Spice Mixtures and Condiments | |
Za'atar | p. 18 |
Cumin Salt | p. 18 |
Chile-Lime Salt | p. 19 |
Niloufer's Masala | p. 19 |
Nico's Pork Seasoning | p. 20 |
Espelette Hot Sauce | p. 21 |
Red Wine Vinegar | p. 22 |
Apple Peel Cider Vinegar | p. 24 |
Tahini | p. 25 |
2 Nuts | |
Slow-Roasted Nuts with Sage Leaves | p. 30 |
Almond Paste | p. 31 |
Noyau Extract | p. 32 |
Almond Milk | p. 34 |
Chocolate Nut Bark | p. 36 |
3 Beans and Other Legumes | |
Beans Cooked over the Fire | p. 42 |
White Bean Crostini | p. 43 |
Hummus with Preserved Lemon | p. 44 |
Lentil Soup | p. 46 |
4 Savory Preserves | |
Tomato Confit | p. 51 |
Roasted Tomato Sauce | p. 52 |
Roasted Eggplant Caponata | p. 54 |
Nana's Chile | p. 56 |
All-Purpose Pickling Brine | p. 57 |
Pickled Young Ginger | p. 58 |
Pickled Sweet Peppers | p. 58 |
Pickled Wild Mushrooms | p. 59 |
Quick Garlicky Dill Pickles | p. 60 |
Zucchini Pickles | p. 61 |
Salt-Preserved Kumquats | p. 62 |
Dried Fig Leaves | p. 63 |
5 Wlide Grains | |
Corn Tortillas | p. 68 |
Multigrain Porridge | p. 71 |
Fanny's Superfood Granola | p. 72 |
The Many Uses of Cooked Brown Rice | p. 74 |
Brown Rice and Herb Salad | p. 75 |
Buckwheat Buttermilk Crepes | p. 76 |
Oat Pancakes | p. 78 |
Whole-Wheat Flatbreads | p. 79 |
Pita Bread | p. 80 |
6 Preserved Fish and Meat | |
Sardines Escabeche | p. 86 |
Salted Fish | p. 88 |
Brandade | p. 90 |
Marinated Anchovies | p. 91 |
Gravlax | p. 92 |
Tuna Confit | p. 93 |
Rendering Fat: Lard, Duck Fat, and Ghee | p. 94 |
Duck Leg Confit | p. 96 |
Beef Broth | p. 98 |
Chicken Stock | p. 100 |
7 Cheese | |
Making Fresh Cheese | p. 106 |
Farmer's Cheese | p. 108 |
Ricotta | p. 109 |
Chèvre | p. 110 |
Yogurt | p. 112 |
Labneh | p. 114 |
Crème Frâiche | p. 115 |
8 Sweet Preserves | |
Raspberry Syrup | p. 120 |
Candied Rose Petals or Mint Leaves | p. 121 |
Quince and Apple Paste | p. 122 |
Candied Citrus Peel | p. 124 |
Panforte | p. 126 |
Crab Apple Jelly | p. 128 |
Mary Jo's Branched Cherries | p. 130 |
Preserved Apricots in Syrup | p. 131 |
Mia's Vin d'Orange | p. 132 |
Vin de Pêche | p. 133 |
Vanilla Extract | p. 134 |
Lovage Syrup | p. 135 |
Books | p. 136 |
Acknowledgments | p. 138 |
Index | p. 139 |