Call her what you will, but it's undeniable that Alice Waters is a pioneer in sustainable cooking practices.
Call her what you will, but it's undeniable that Alice Waters is a pioneer in sustainable cooking practices. I personally had never even heard of eating locally or organic until I had a conversation about Waters's famed northern California restaurant Chez Panisse, which opened in 1971. Today restaurants and grocery stores are filled with the words "local," "organic," and "sustainable," as well as a laundry list of farm-sourced ingredients.
If eating simply prepared food culled from fresh ingredients is your thing, The Art of Simple Food by Waters is a must-have cookbook. There's nothing revolutionary about the 200 recipes within its pages — sauces, pastas, soups, veggies, meats, seafood, desserts, and so on, but when prepared the familiar recipes seem almost perfect in flavor, texture, and presentation. I also love that it's geared to the home cook and that most of the meals are extremely easy to prepare. If any recipe is remotely challenging, Waters does a good job of explaining proper technique thoroughly.
To hear why I love this cookbook, read more