- Tapa dura: 437 páginas
- Editor: Potter Clarkson N (29 de octubre de 2013)
- Idioma: Inglés
- ISBN-10: 0307718271
- ISBN-13: 978-0307718273
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº425.524 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
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The Art of Simple Food II (Inglés) Tapa dura – 29 oct 2013
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Reseña del editor
A treasury of 300 seasonal recipes designed in support of the author's theories about local, sustainable foods shares advice on how to select ingredients at perimeter markets while enabling high-quality results in backyard and community gardens. By the best-selling author of
Biografía del autor
ALICE WATERS is the owner of Chez Panisse Restaurant and Café in Berkeley, California. She founded the Edible Schoolyard Project and has received the French Legion of Honor and three James Beard Awards. Her most recent books are theNew York Times bestsellers 40 Years of Chez Panisse and The Art of Simple Food, as well as In the Green Kitchenand The Edible Schoolyard: A Universal Idea.
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The Art of Simple Food II is filled with elegant simple ways to use greens and other relatively easy to grow vegetables and fruits. The book follows the seasons starting with the tender greens of early spring through the fruits and nuts of fall, right up to preserving and home canning. While there are some meat, fish and poultry dishes, the emphasis is on vegetables. If you have thought of starting a kitchen garden, or even just growing some rosemary on a windowsill, you will probably enjoy this book.
First the sell. This book doesn't pressure you to eat more vegetables, it makes them sound so delicious you find yourself longing for salad or a plate of Sweet and Hot Green Cabbage, Parsley and Anchovy Sauce or Tokyo Turnip Pickles.
Next comes the push. Waters would like you to grow your own vegetables . Fortunately, she knows that not everybody is up for a plowing up the backyard. Start small, she advises. Plant herbs, plant some greens. She gives advice on things that confuse most novices such as the soil to use in pots. Then she gets serious and explains composting, plant food. She goes from the very simple to subjects that few home gardeners touch such as cover crops.
Personally, I'm on the lazy end of the scale but I have to admit that I know she's right. Lettuce really is a breeze to grow, at least in the Southeast U.S. before the hot weather hits. On the other hand, Waters' cheery optimism when describing growing seasons' outside of California seemed a bit pat to me but maybe I'm not committed enough.
This is an interesting book to buy if you want a kitchen garden or even if you don't. I may plant that lettuce next spring, but I'll be glad I have the recipes even when my garden vegetables come from the farmers market.
Part I: Flavor as Inspiration.
She follows the seasons and has lovely line illustrations showing the crops: for example different kinds of cabbage, then the recipes. In her tomato section, her favorites were the tired and true tomato varieties: Amish Paste, Golden Jubilee, Brandywine, Juliette, Early Girl, and Sun Gold. The recipes follow each growing suggestion. All the recipes are simple and delicious. She highly recommends growing your own and/or buying locally.
Part II: Seed to Seed, Growing the New Kitchen Garden.
She starts with soil, preparing the beds, seeds, seedlings, extending the growing season, water, peak harvest, curing and storing, as well as saving seeds.
At the back of the book Tools and Resources are listed: Books; Seed and Garden Supply Catalogs (websites included;) Forums and Newsletters; Seed Saving; Urban Foraging and Fruit Exchange; and Cooperative Extension Offices. Glossary and extensive index are included.
This is a wonderful new book for the home gardener and cook as well as the professional chef. Growing your own food is encouraged, but buying locally is also suggested as an option. Great addition to your cookbook and gardening library.