"Notes, lessons, and recipes from a delicious revolution"-- Cover

Starting from scratch : lessons & foundation recipes -- Getting started -- What to cook? -- Four essential sauces -- Salads -- Bread -- Broth and soup -- Beans, dried and fresh -- Pasta and polenta -- Rice -- Into the oven -- Out of the frying pan -- Slow cooking -- Simmering -- Over the coals -- Omelets and souffles -- Tarts, savory and sweet -- Fruit desserts -- Custard and ice cream -- Cookies and cake -- II: At the table : recipes for cooking every day -- A little something ... -- Sauces -- Salads -- Soup -- Pasta -- Breads and grains -- Eggs and cheese -- Vegetables -- Fish and shellfish -- Poultry -- Meat -- Dessert

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.--From publisher's description

Includes index

Part I contains nineteen chapters on the fundamentals of simple cooking: how to choose ingredients, stock a pantry, and decide what to cook, as well as explanations of basic cooking techniques and foundation recipes. Part II contains some 200 additional recipes for everyday cooking. Also included are a glossary, and a brief bibliography