El arte de la comida sencilla

Notas, lecciones y recetas de una deliciosa revolución

By Alice Waters
(Simon & Schuster, Paperback, 9781451696639, 416pp.)

Publication Date: October 15, 2013

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Available for the first time in the U.S. in a Spanish-language edition, renowned chef Alice Waters’s bestselling book The Art of Simple Food.

Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters is “the high priestess of the local, sustainable food revolution…who has single-handedly changed the American palate” according to The New York Times. Time magazine has called Waters “the mother of the local-food movement.” She has consulted for princes and presidents, spreading her message around the globe. Her bestselling cookbook The Art of Simple Food is the locavore’s bible—and now, for the first time, it’s available in this Spanish-language edition.

Packed with simple but inventive dishes, the recipes focus on a passion for flavor and a reverence for locally produced, seasonal ingredients. The book shares Alice’s philosophy with the home cook, offering instruction on everything from stocking a kitchen, to mastering fundamentals, to preparing delicious, seasonally inspired meals all year long. Following in the footsteps of other classic cookbook authors, from Betty Crocker to Jamie Oliver, Alice Waters’s El arte de la comida sencilla will provide a new audience with easy access to a timeless kitchen staple.

About the Author

Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. Known as the Queen of Local Food, she founded the Edible schoolyard at Berkeley’s Martin Luther King Jr. Middle School. She lives in San Francisco.

Praise For El arte de la comida sencilla

“Waters . . . cambió —ella sola y sin la ayuda de nadie— el paladar estadounidense al inspirar una devoción por la cocina de temporada, haciendo énfasis en la importancia de los ingredientes locales orgánicos”.

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