El Arte de la Comida Sencilla

Notas, Lecciones y Recetas de una Deliciosa Revolucion

By Alice Waters; Patricia Curtan (Illustrator); Santiago Ochoa (Translator)
(Simon & Schuster, Paperback, 9781451696639, 405pp.)

Publication Date: October 15, 2013

List Price: $18.00*
* Individual store prices may vary.
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Description

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
In his three decades behind the stove, David Tanis has overseen kitchens in Santa Fe and Paris and throughout the San Francisco Bay area, mostly notable at Chez Panisse in Berkeley, California, where he was a chef for nearly 20 years. His writing has appeared in "The" "Wall Street Journal" and "Fine Cooking "magazine and he currently writes the weekly City Kitchen column for "The New York Times." Tanis's "A Platter of Figs and Other Recipes" was chosen as one of the 50 best cookbooks ever written by "The Guardian/Observer" (UK), and his "Heart of the Artichoke and Other Kitchen" "Journeys"" "was" "nominated for a James Beard Award. His newest book is One Good Dish.



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