The Art of Simple Food

Several years back, I came across a book called “The Art of Simple Food” written by Alice Waters. I decided to buy it just because the illustrations inside the book were beautiful.

On the surface, it seemed the recipes featured in the book were kind of “elementary.” Most of them comprised not more than 4-5 ingredients. The cooking process was also extremely simple.¬†However, on careful thoughts after finishing the book, I fell in love with it.

It’s almost like a new philosophy of cooking in which you don’t rely on sophisticated ways of cooking but rather you rely on the quality and freshness of the ingredients to bring out good flavors. Isn’t that what cooking supposed to be?

Most of the recipes were primarily plant-based with a little meat here and there which also quite a healthy practice. They were just baked, roasted, sautéed or even eat fresh. Most of them rely on just olive oil and salt as the main seasons. They are indeed considered clean eating by definition.

The one thing I am so fascinated was that Alice recommend us to go to the market and find the best ingredients available on that day possible. Then, you figure out later what menu to make out of those fresh ingredients. This may sound weird but it is actually logical, because that is the way you can get to eat the best raw material instead of the other way around. Good tastes should be the result of high quality ingredients instead of using sophisicated condiments.



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