Art of Simple Food II, The: Recipes, Flavor, and Inspiration from the New Kitchen Garden
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The initial volume of Waters’ The Art of Simple Food is a great introductory cookbook and strong everyday choice for harried cooks; this second volume is an immersion course in vegetable and fruit cooking, which Waters, of Berkley’s Chez Panisse, hopes will lead you to take advantage of her chapter on cultivation.
It’s also energetically adventurous without being arcane; kale salad with salt-preserved kumquats and parmesan; squid and fava beans with garlic and parsley; mulberry ice cream.
Hardcover. Line-drawings by the inimitable Patricia Curtan throughout.