In reviewing Alice Waters’s The Art of Simple Food II, I returned to its predecessor, The Art of Simple Food, published in 2007. I’d recently been immersed in multi-step recipes with complex techniques and arcane ingredients. And while flaming cognac, blanching salt pork, and messing around with shrimp paste are all highly diverting, The Art of Simple Food reminded me that all are unnecessary when a delicious meal is desired.
One only needs a basic kitchen: iron skillet, a knife, a heat source, and some food: a vegetable, a protein perhaps a piece of fruit. Et viola: dinner.