simple + green

Alice Waters is a both a local and culinary legend. Her Berkeley restaurant, Chez Panisse, is a haven for those who seek out the best. Their menu changes regularly, often to reflect the season. She believes in fresh, organic and local produce. Only the best.

And now, Alice Waters has a new cookbook: The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution.

It it the food and preparation that is simple, but ultimately: isn’t this what we’re all seeking? The joys of the easy bowl of food? As part of a relaxing evening with family or friends, this sounds like heaven to me.

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.

I bought this for my wife last Christmas, and we’ve been steadily digging our way through it since then.

The emphasis on the best ingredients, in combination with the simplicity of each recipe, is the best part. She shares this element with Jamie Oliver, aka Naked Chef.

But the outcome, the meal you make, is the real prize. Every single recipe we’ve tried has been a keeper. The Spinach Lasagne alone is worth the price of the book.

If you ever are coming through the Bay Area and have the chance, you cannot miss Chez Panisse. If you can’t overcome the geography, try this cookbook.

Alice Waters’ fundamental guidelines for a simple kitchen:
Eat locally and sustainably
Eat seasonally
Shop at Farmer’s Markets
Plant A Garden
Conserve, Compost and Recycle
Cook Simply
Cook Together
Eat Together
Remember Food Is Precious