In the Green Kitchen: Techniques to Learn by Heart
Where to buy In the Green Kitchen: Techniques to Learn by Heart books online?
- ISBN13: 9780307336804
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, excellent food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for tasty fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and building bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.
Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells
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While I agree with the additional reviewer that the recipes aren’t especially inspired, nor is it as helpful as the Art of Simple Food, it IS fantastic for what I reflect is its target audience – persons who are new to local cooking (and cooking in all-purpose), and need a place to start. There are a growing number of 20 and 30 somethings who grew up on boxed, processed meals, and are stepping into the kitchen. We focus on organic, locally sourced products and need to know the simple ways to prepare them. That’s where this book comes in handy. As it states in the introduction, if one can commit some of these principles to memory, it will be simple to cook based on what ingredients one has on hand. While some of it may seem pretty basic, I frequent a number of cooking forums and several times a week people question what the best way to heat a chicken is. And I like how she has tips sprinkled throughout – such as how to make your own baking powder and vinegar. This is the Betty Crocker book for persons who wish to focus on clean, green eating. The Art of Simple Food would be the Joy of Cooking, following that analogy.
If you are veteran in the kitchen, you’ll probably want to pass. But if you’re new to cooking from scratch, it’s a fantastic way to get ongoing.
Reader’s Rating: 4 / 5
Buying a book called “In the Green Kitchen – Techniques to learn by heart” one would assume that this book is about technique. That it would be full of pictures showing how tether and carve a chicken, with step by step instructions, or that it would clarify how to choose a melon by look and smell, or clarify how to pick lettuce and cucumbers that aren’t bitter. It doesn’t. As a replacement for we get a book filled with portraits and details about Alice Water’s Slow Food chef followers from across the country and a manifesto that tells us to eat organic, local and seasonal…options that aren’t available to everyone. There are a honest amount of recipes, but that wasn’t really what I bought the book for.
I bought the book hoping to learn things my Grandmother and mother knew about choosing food and cooking. I grew up in a household where we ate very excellent. We permanently had fresh veggies, lean meats and whole grain breads. My mom knew how to pair foods to make lovely meals. That is a lost art, and as much as I was exposed to it, I don’t recall much of how she did it. But if you didn’t grow up with that kind of exposure, I reflect this book probably will frustrate you and place you feeling that excellent food is something that only wealthy people with a lot of time on their hands can have. Even the portraits of her friends, in their chef’s jackets, give the book a “this is for professionals” type of vibe.
Just last week I got Jamie Oliver’s Food Revolution and I would say that’s a much better book for helping people get back into the kitchen and start cooking healthy food. He doesn’t harp on the organic/seasonal/local thing. He just wants people to start cooking from scratch again. He covers the tools you will need and the items to stock your pantry with. We’ve made one recipe of his and it was quick, simple and tasty. And the book is chock full of photos – some of the people he’s targeting to cook better, and many of food being made. I wouldn’t clarify them as showing step by step, but it’s a step in the right direction.
I like Alice Waters and her desire to see people eating better. I have even loved a lovely meal at Chez Panisse. But I much prefer her “Art of Simple Food” to this.
Reader’s Rating: 2 / 5