Combining her affinity for eating seasonally and locally with the urge to provide an approachable cookbook for those who are new to feeding themselves, Waters provides more than 200 recipes that display and transmit a confident knowledge of ingredients and technique.
Initial chapters introduce cooks to basic cooking approaches, whether slow-roasting, creating a salad, or making a simple broth. Later chapters cover a host of dishes that are low on fuss but long on flavor, from a pork shoulder braised with dried chiles to an onion tart or a Moroccan sweet potato salad. Throughout The Art of Simple Food, Waters is imparting her knowledge of ingredients, advice on making ahead or freezing a dish, and all sorts of other insights that come from a long career in the kitchen and garden.
As charming as it is useful.