Over Labor Day weekend, San Francisco played host to the first annual convention of Slow Food Nation. While I was unable to attend the historic gathering in celebration of American food traditions, my sister was lucky enough to stumble across the event while passing through the city on her vacation. She had the opportunity to sample some of the excellent local foods, and came home singing the praises of heirloom tomatoes.

It is no surprise that the event would be held in San Francisco since it’s founder Alice Waters, who is also vice president of Slow Food International, is a long time resident of the Bay Area. As the owner and renowned chef of Chez Panisse Restaurant, Waters has been a long time advocate of local, seasonal, organic, sustainably produced foods. Her most recent cookbook, The Art of Simple Food, has become a staple in my kitchen.

I first encountered The Art of Simple Food in early December, 2007. My sister and I were shopping for Christmas presents at the time, and although I wasn’t supposed to be looking for myself, I couldn’t help but pick it up. A quick scan of the back cover was all I needed to be certain that The Art of Simple Food would make an excellent addition to my cookbook collection.  I immediately connected with the book’s philosophy which is illustrated by nine fundamental guidelines: eat locally and sustainably, eat seasonally, shop at farmers’ markets, plant a garden, conserve compost and recycle, cook simply, cook together, eat together, and remember that food is precious. I was thrilled with the principals, and being a novice cook, I was also encouraged by the idea of simple cooking. I excitedly showed it to my sister, who sofltly chided me with the phrase my mother always used to discourage her daughters frivolous or ill-timed splurges saying, “Christmas is coming.” I sheepishly returned the book the the shelf and tried to concentrate my efforts on selecting gifts for my family.  Thankfully, true to form, my sister ensured that among the neatly wrapped presents under the tree that year, I found a cookbook-sized gift with my name on it.

In The Art of Simple Food, Waters has outlined the fundamentals of cooking well. The first half of the book is filled with lessons that range from the foundations of stocking a working pantry, to making a perfect omelet, to executing a flawless risotto. The step-by-step instructions are easy to follow, and have really helped to build my confidence as a cook. Many of the recipes come with suggestions for seasonal substitutions. While each lesson presents it’s recipes in basic form, Waters also suggests variations to dress them up. Her simple recipes help you to gain a deep understanding of your food, which then gives you the freedom to be fearlessly creative with your ingredients. I learned to make my own mayonnaise, simmer a delicious pot of minestrone, and successfully roast a whole chicken.

The second half of the book offers more great recipes that build on the basic techniques. While the recipes are a bit more advanced, they should seem easy if you have read through the lessons. This section also provides some information that was not covered in the first half including an extensive section on vegetables which outlines the growing season and what to look for when purchasing.  Those of you familiar with the widely used Joy of Cooking cookbook will find quite a bit of overlap in the information.  However, I think The Art of Simple Food is easier to read, and organized in a way that has more continuity.

I highly recommend The Art of Simple Food to any aspiring cook who seeks a boost of confidence in the kitchen, or seasoned cook who would like to brush up on the basics. Cook simply; eat seasonally. I couldn’t agree more.