Penguin Random House, Inc.
Restaurateur and chef extraordinaire Alice Waters showcases basic cooking techniques every cook can and should master along with recipes using each method in this slim and attractive book. Derived from a Slow Food Nation event she helped organize, where notable chefs and foodies provided demonstrations on foundational procedures, Waters highlights a set of techniques universal to all cuisines. She covers the most basic of the basics, from stocking the pantry and washing lettuce to boiling pasta and wilting greens. In typical Waters fashion, recipes showcase just a few simple ingredients, allowing the natural flavors of the food to shine. Throughout are color photographs of demonstrators from the event, including Lidia Bastianich, Traci Des Jardins, Dan Barber, and David Chang, among others. Ideal for the cooking novice, this gem of a book captures the expertise of world-class chefs in an accessible, straightforward manner.