Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
Waters' cookbook, The Art of Simple Food, is a fantastic introduction to the slow food movement.The movement was founded in the late 1980s by a group of people who wanted to bring back local food traditions that had taken a backseat to technology as our lifestyles picked up speed and changed course. Slow Food International, the non-profit, member-supported group that popularized the idea, does not pretend to have discovered a revolutionary idea. Instead, it reiterates principles that people in places like Italy and France have lived by for thousands of years: celebrating biodiversity in our food supply, utilizing local ingredients and taking the time to enjoy and appreciate our food and where it comes from.
But back to the cookbook. Waters' recipes echo the food she serves at her own restaurant, Che Panisse - she pays close attention to details, and the dishes are full-bodied and well-rounded. The book features a much-needed "techniques" section, and accompanying each recipe is a nice description of the dish, and several variations on ingredients and preparation. Even if you're not yet a slow food convert, recipes Waters' Spicy Cauliflower Soup and Chocolate Crackle Cookies will win you over.
Jane Seymour's Modest And Modern Style
Broke Stars: 11 Celebrities Who Went Bankrupt
LOOK: Amazing Underwater Photos Of Dogs
Adele Five-Year Break? Singer Plans to Focus on Relationship, Write 'Happy Record'
Social Security Is Failing Even Faster Than We Thought
PHOTOS: How You Can Get The 'Miracle' Dress
Man Says Starbucks Discriminated Against Him Because He Has Half An Arm
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
Janice Dickinson's Outrageous Style
Ford's clever Sports Illustrated Swimsuit ad features phantom model
3 Economic Misconceptions That Need to Die
Photos Of Dead Lacrosse Player's Injured Body Shown To Jury
Trace Adkins Reunites With College Crush, 30 Years Later
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
PHOTOS: Model Falls At Dennis Basso Show
'Hooker Teacher' Forced To Resign, Now Can't Find Work
Lauren Scruggs Goes On Ski Vacation
WATCH AND LAUGH: Cops In 2-Hour Standoff With Empty Car
Woman's Dead Fiance Is Behind Her Disappearance: Cops
Stephen Wiltshire Draws Cities From Memory
PHOTOS: Remembering The People's Ballerina
We Meant There WERE Nukes In The Fire
2-17-2008 @6:40PM Alex said... Is Che Panisse the same as Chez Panisse?
Reply
2-17-2008 @6:52PM Ellen Slattery said... Alex, good eye! I apologize greatly for the typo - indeed, "Che Panisse" should have read "Chez Panisse."
-Ellen
Reply
2-17-2008 @10:35PM rainey Smith said... It may be a simple thing at the back of the book, but don't overlook her Garlic Purée. I made up three batches (one for me, two for friends). Mine is almost gone.
I've added it to almost everything that didn't start out a dessert and I think they were all improved by it.
The convenience of having it at hand is fantastic — especially when you know that everything that went into it is a simple, natural food. And, as she says, the liquid that's left over from preparing the purée is sensational for braising something else. I used it for the best pork chops I've ever made in my life — and I've been cooking for 40 years!
Reply