After our trip to Italy this summer, we decided to take a more simplistic approach to cooking--better ingredients, fewer flourishes--inspired by italian cooking. I read a review of this book and a story on its author Alice Waters in the NYTimes just before it was released and I knew I wanted to get it immediately to help in our transition to easier cooking. This is not a traditional cookbook, it has no glossy pictures and builds on themes instead of just listing recipies alphabetically. It's good for mastering the basics, and has some good foundation recipies that it offers variations to (i've tried a few of the deserts and they are all very good). A lot of the recipies in this book are not geared towards people who are working on a limited time frame or budget. Simple food for Waters does not equal fast or cheap food. But the food is good, and you feel like its good for you. It is great for my husband and I though, since we live in an urban area and have access to lots of the things needed.

But if you're looking for fast easy recipies, or even recipies that you won't have to visit a nicer grocery store to make well, this isn't the book for you. ( )

Very good book, well written, simple language. ( )

I own a few of Alice Water's cookbooks. This cookbook is aimed toward a more general audience than her previous cookbooks. I have made a few of the recipes, and I found them to be delicious and easy to make. As an advocational cook, I thought her introductory sections on what to have in the pantry, cooking equipment, foundational recipes, and how to plan a menu where quite good. ( )

good basic recipes along with a true appreciation for food - how it is grown and cooked - as well as for buying produce locally and in season.

easy to follow healthy recipes ( )