The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden by Alice Waters

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    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: parsley; herbs of your choice; lemons; Parmesan cheese
    • Accompaniments: Eggs baked in spicy tomato sauce
    • Categories: Sauces, general; Vegetarian
    • Ingredients: basil; egg yolks; olive oil
    • Accompaniments: Fried green tomatoes
    • Categories: Soups; Vegetarian
    • Ingredients: beets; scallions; cucumbers; dill; crème fraîche; buttermilk
    • Categories: Pasta, doughs & sauces; Vegetarian
    • Ingredients: pasta dough; herbs of your choice
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    • Categories: Sandwiches & burgers; Main course; Mexican; Vegan; Vegetarian
    • Ingredients: epazote; cooked black beans; vegetable oil; tortillas; toppings of your choice
    • Categories: Sauces, general; Vegetarian
    • Ingredients: sorrel; dry white wine; crème fraîche
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: cucumbers; anise hyssop
    • Categories: Salads; Main course; Appetizers / starters
    • Ingredients: Dungeness crabs; shallots; tarragon; red-tipped Belgian endive; scallions
    • Categories: Main course; Spring
    • Ingredients: leg of lamb; marjoram; parsley; lemon thyme; chives
    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: marjoram; capers; Marash pepper; garlic
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: pork shoulder; garlic; sage; milk
    • Categories: Main course
    • Ingredients: baby back pork ribs; coriander seeds; fennel seeds; thyme
    • Categories: Grills & BBQ; Main course
    • Ingredients: lemons; dried oregano; garlic; lamb legs
    • Accompaniments: Whole-wheat pita bread; Yogurt
    • Categories: Main course; Italian
    • Ingredients: stale bread; ground pork; ground chicken; dry red wine; Parmesan cheese; lovage; parsley; chile flakes
    • Accompaniments: Spicy tomato sauce
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; almonds; mint; cooked pasta of your choice
    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2
    • Ingredients: borage flowers; gin; lemons; simple syrup; borage
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: lettuce; vinegar; herbs of your choice
    • Categories: Sandwiches & burgers; Bread & rolls, savory; Main course; Lunch; Vegetarian
    • Ingredients: salad greens; herbs of your choice; yogurt; spices of your choice; whole wheat flour
    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: little gem lettuce; green garlic; chervil; chives; tarragon; parsley; egg yolks; buttermilk; radishes
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: baby red romaine lettuce; cilantro; parsley; sherry vinegar; ground cayenne pepper; paprika; cumin seeds; scallions; garlic

Notes about this book

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Notes about Recipes in this book

  • Chioggia beet and carrot salad

    • mjes on August 15, 2021

      This is my kind of recipe - instructions to convert to an antipasto, hors d'oeuvre, or salad - choose your own seasonings with many suggestions - warning/adjustments if you stray too far from the recommended varieties. I made it using lime juice for the acid with cilantro and chili as the seasoning. A great improvement over the carrot only version I grew up with.

    • djnielsen64 on April 01, 2023

      I used the zest and juice of one lime, along with ground ginger, dill, and parsley. It was pretty good—coming from someone who isn’t a huge fan of beets.

  • Hummus with preserved lemons

    • mpo on May 23, 2021

      I combined this recipe with the lemony hummus from The Yellow Table. I like the addition of preserved lemon, I've never done that before.

    • athayer on July 11, 2021

      I didn't think it was possible to love another recipe more than my regular hummus recipe that I've been making for years upon years...until this version. The preserved lemon makes a big impact. Totally great hummus!

  • Whole-wheat tortillas

    • Krisage on May 30, 2022

      Loving this recipe. So easy!

  • Stuffed and fried squash blossoms

    • Kjohns101 on July 29, 2020

      When squash blossoms are at the farmer’s market, I make a variation of these. Takes me back to Rome. I filled some with goat cheese, herbs, and a touch of cream. The others I filled with fresh mozzarella, anchovy, sprinkle of chile flakes and chopped garlic (similar to this recipe minus the bread crumbs) The batter and instructions are good.

  • Yogurt-spiced chicken skewers

  • Galette dough

    • TonyInSeattle on August 03, 2019

      I much prefer the galette dough recipe in the Chez Panisse Cafe Cookbook.

  • Sweet tart dough

    • TonyInSeattle on July 31, 2019

      Easy to make, easy to work with, and super tender and delicious.

  • Fig almond-custard tart

    • TonyInSeattle on July 31, 2019

      This tart was phenomenal. And the sweet tart dough recipe used for it was super tender, easy to work with, and delicious. There are several fruit variations listed with the recipe. This could easily be the starting recipe for so many fruit variations when they are in season. The almond flavor from the almond flour is light. You could up it a little with a splash of almond extract. I wouldn’t put much, though. Make sure the custard is not poured higher than the tart edge. The batter is a little thick (like sour cream maybe) and it’s easy to think you can pile it on. But it’ll “melt” and run off the edges if you do.

  • Santa Rosa plum cake

    • TonyInSeattle on August 11, 2019

      I so wanted this recipe to work ... juicy plums and an orange-y, yeasty batter. But there were a few problems with this recipe. I followed the recipe to a T when I could, even finding the Santa Rosa plums. First, the baking time of 20 minutes sent up a red flag for me... what 9-inch cake cooks in 20 minutes? Sure enough, the cake needed at least 45 minutes in the oven and it was still a bit underdone in the middle. Of course, I opened the oven several times checking for done-ness starting around 20 minutes, so if I were to cook this again, I’d probably leave the oven door closed for 40 minutes before checking. Second, this makes way too much batter for a 9-inch “pie plate” or “cake pan” as the recipe states. Luckily I poured the batter into a 9-inch springform pan with high (3-inch?) sides and the cake rose to the very top. Lastly, the flavor was a little ho-hum. It’s definitely not a sweet cake, but even with my sweet-tart plums, the cake was almost too tart.

  • Roasted Italian prune plums and rosemary

    • Linda04101 on September 04, 2022

      I love this recipe! Simple, flexible and not overly sweet.

  • Walnut and date galette (Middle Eastern-flavored variation)

    • TonyInSeattle on August 03, 2019

      We made this for a Middle Eastern-themed Thanksgiving one year and it was excellent... like an adult fig newton!

  • Farro tagliatelle

    • KevinSeattle on February 07, 2022

      This pasta was really delicious, but hard to work with. I learned that Emmer is flour made from Farro (or at least the label on the Emmer Flour package from Bluebird Grains tells me) —who knew? The pasta needs more hydration and kneading than I planned on (that could be on me; I cut the recipe in half and because I was in a hurry I did not convert from volume to grams and I should have), but it worked eventually, and was nutty and delicious. The color of the pasta was odd (beige bordering on almost pink I thought) so plan a sauce accordingly. I’ll definitely do this again.

  • Pickled carrots

    • swegener on January 12, 2015

      These were quick and easy--will make again!

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Reviews about this book

  • Food52 by Evan Hansen

    The 2014 Piglet Tournament of Cookbooks vs. Roberta's Cookbook by Carlo Mirarchi, Brandon Hoy, Chris Parachini, & Katherine Wheelock

    Full review
  • Kitchn

    Who would enjoy this book? ...gardeners and people hoping to be inspired by gardens, new cooks, experienced cooks, and people who appreciate how delicious simple, straightforward food can be.

    Full review
  • ISBN 10 1299987001
  • ISBN 13 9781299987005
  • Published Jan 01 2013
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market.

A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.

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