The Art of Simple Food II

The Art of Simple Food II

Book - 2013
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"For supporters of all ages of the sustainable food movement, here is a cookbook that centers on the author's plant-forward way of cooking and puts forth her passion for seasonality and celebrating all vegetables. She is the leader of the local, sustainable food movement. Her previous cookbook of the same title was steeped in general cooking technique; this new version brings vegetable-forward meals to the table. With 300 seasonal recipes and 300 line drawings, this follow-up encompasses the author-chef's vision for eating what grows in our Earth, all year long. This book is for her longtime fans plus the new generation of home cooks who care deeply about the source of their food and who so admire her efforts in the food movement. It is a must-read for home cooks who shop at farmer's markets and supermarket perimeters, and who belong to CSAs, as she guides you on how to choose the best ingredients. And it is of special interest to those who grow their own food in their kitchens, backyards, or community gardens because gardening information is included. Here she teaches how to bring the most flavor and versatility to the plants, using familiar and new ingredients. With this book, she empowers you to nourish yourself for a more responsible and rewarding life in the kitchen and at the table" --Provided by publisher.
Publisher: New York : Clarkson Potter/Publishers, 2013
Edition: First edition
ISBN: 9780307718273
Branch Call Number: 641.5 Wa
Description: ix, 437 pages : illustrations ; 25 cm
Additional Contributors: Curtan, Patricia
Kerr, Kelsie


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Feb 28, 2017

Love this book so far! I've had the first book for years now and almost everything I make with it is "restaurant quality", according to the fam. So I was really excited to see this in the catalog when searching for the first book to borrow while I made some repairs to my well-used copy at home. I have made only one recipe from this one and it was as good or maybe even better than everything I've made from the first, so I bought it and will work my way through it! Can't possibly "complete" a cookbook within the library borrowing period, but it's definitely possible try a few recipes, and read the text of this one to see if a purchase is in order--lots of love for farmers' markets and gardening for the kitchen. BTW, the first book really taught me a lot about how to cook and why you go through various steps to improve flavor, but this book centers more on teaching where our food comes from, and how to take your cooking to the next level with the unprecedented freshness and variety that growing (or at least knowing how to source via farmers) your own produce can yield. My only concern is that the Central Library has this categorized as 641.555 (Fast Food) instead of 641.5 (Cooking, recipes) like the first volume--why on earth are they not both "Cooking, recipes"? This is certainly not any faster than the first volume--in fact, I'd say it would be slower, because the idea is to grow your own food, or at least to buy it on the farmers' market's schedule.


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Feb 28, 2017

Other: Miscategorized as 641.555 (Fast food). Should be 641.5 (Cooking, recipes).


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