Gastronomic guru Alice Waters focuses on local, seasonal ingredients in The Art of Simple Food.

Eating seasonally and locally? It's almost a cliché these days. But when gastronomic guru Alice Waters dreamed up the idea for her famous restaurant Chez Panisse in 1971, it was quite a revolutionary concept. Her oeuvre, The Art of Simple Food, celebrates good cooking using the best in-season ingredients grown nearby and available at your local farmers market. This book is produce-focused with more than 200 recipes for organic poultry and meat, simple desserts and not a lot of fuss. We appreciate the minimalism, especially when pressed for time, and we believe this book is a great addition to anyone's home library of great cookery.