Try This Book: The Art of Simple Food

If you haven't heard of her, Alice Waters is the queen of real, good food. In 1971 she opened Chez Panisse in Berkley, California, with the intention of serving only local, fresh, seasonal foods. Since then, Chez Panisse has grown remarkably in not only location (it now includes a second eatery upstairs and a stand-up lunch and breakfast cafe a short distance away) but in mission. In 1996, Alice started the Chez Panisse Foundation, with the mission of teaching schoolchildren about healthy eating and sustainable living by helping them grow, make and eat fresh, healthy food.

Alice has written almost a dozen cookbooks in total (that I know of!) For someone who is new to cooking or to cooking whole foods, I highly recommend The Art of Simple Food. It's clear and readable and she breaks down everything a new cook could want to know - from what it means to "dice" and how to do it, to how to make chicken stock, to more complicated recipes.

The first section is broken down by types of food - salad, soup, bread - and techniques - slow cooking, simmering, grilling - and rather than being very cut-and-dried, the clear directions are peppered with helpful, friendly commentary designed to give a beginning cook the best tools an experienced mentor can offer. The second section is made up of recipes, categorized by type, which are equally clear and often include recommended variations, again an aid to someone learning about new flavor combinations and menus. The whole book is organized around Alice's nine guidelines for good eating:

Eat locally and sustainably

Eat seasonally

Shop at farmers' markets

Plant a garden

Conserve, compost and recycle

Cook simply

Cook together

Eat together

Remember food is precious

Alice's advice and wisdom are a boon to any cook at any level, and The Art of Simple Food is a straightforward, clear and comprehensible guide to how to make good ingredients into good food.