My Pantry: That Make Simple Meals Your Own. A Cookbook

First off, this book is pretty small – only 144 pages – and you can actually view around 25 pages of the main book using the “look inside” feature here. So you can already get a good idea of what to expect. However, I already have a few thick cookbooks that cover most of the basics, and I think this book fills a very particular niche. The top critical review of the book is from a “huge canner, and obsessive pantry manager,” but I think that if you’re not the kind of person who already makes your own yoghurt, cheese, preserved tomatoes, vinegar, almond milk, etc., then you will find it useful. For certain, it’s not an exhaustive treatise on these skills, but I feel that it provides enough information on how to do all of these things. And simplicity is actually a good thing in some cases - I think this book will introduce each reader to at least one new idea, and probably several, by making them accessible. Most of the things described in the book (aside from the chapter on fish and meat) are vegetarian.I didn’t expect to love this book, but I did. And I think it’s great that she used her voice to spread the word. Because, when it comes down to it, the book is about self-sufficiency and independence from corporations that produce mediocre food that’s not produced in harmony with the planet or society. And some of the things that she describes (such as yoghurt or vinegar or even basic cheeses) can be made so simply that it does raise the question of why we have allowed ourselves to become so dependent on giant food corps.She doesn’t preach on topics, but provides just enough information to make you aware of social or environmental issues associated with certain foods (for example, with the importance of buying organic almonds because of the danger to bees posed by the conventional almond industry, or her discussion on seasonality of fish). And she also makes good cases for including certain foods in your diet (like beans and lentils and whole grains) on the basis of not only sustainability and independence but also their sheer deliciousness. I agree with other reviewers that she has blurred the lines a little between pantry staples and regular recipes, by including dishes that are really one-off meals. But I don’t mind this – I think the overall goal is to get people into the kitchen and learning new skills without being overwhelmed. Including a few recipes for simple dishes like lentil soup help to round out the book, I think. She has convinced me on how easy it is to make things like apple peel cider vinegar, avoiding food waste at the same time, and she has also introduced me to some new things like noyeau extract that I look forward to trying.

Delightful illustrations and well-designed lay-out and font, but recipes pretty basic -lovely to look at and handle, but not for culinary inspiration.

good but not as good as the others

We are so lucky to have Alice Waters helping us navigate our food sources especially in an era of easy, convenient but highly processed foods. Want to take your culinary skills to a new level? Start with good ingredients and Ms. Waters will show you have to stock your pantry with just that. From homemade chicken broth to sauces to pickled vegetables to homemade cheese, your dishes will take on new depth. It doesn't mean that the process will be more complicated, just that you will start with better stuff.The really big bonus of this book (it's not really a "cookbook") are Ms. Waters musings about how to pull the various ingredients in your panty together for a delicious, nutritious and rather quick meal. She is really teaching the reader the skill of combining a variety of things together for something tasty and that is the true art of cooking. Anyone can follow a recipe and achieve measured results, but to be able to stand in front of an open refrigerator and cupboard and know how to effortlessly pull a meal together, that takes practice, know-how and skill - all of which you can garner by applying Ms. Waters' knowledge beautifully detailed in this book. After reading this, you'll completely understand why Chez Panisse continues to be one of the most highly regarded restaurants for 40+ years.

A treat for Alice Waters fans. I find I'm using quite a few of the recipes and the writing is pure delight. This is a wise addition to any kitchen for the ideas, recipes and sound advice for everyday and occasions alike.

Ein Muss. Wunderbare Tipps und Rezepte. Für jeden brauchbar. Optimal Geld sparen, weil man besser die Reserven optimiert

This book is so inspirational! I was reading it at night when I had insomnia, and it was all I could do to stay in bed and not get up and cook stuff!The recipes and text are both very straightforward- not at ALL fussy!- but complete, and all of them have exciting variations both in making them and in ways to serve them. Almost all of them can be done with minimal kitchen equipment, and they're designed for lasting- I think the shortest-lived ones would last maybe a week, refrigerated, but much last far longer.It's definitely worth reading all the text rather than just diving into the recipes. Waters's thoughtful context makes the recipes themselves even more exciting.Very recommended indeed for cooks who like some straightforward DIY that allows us to bring unique flavors to even simple dishes, made with excellent ingredients.

This is the only one of Alice's books I did not own, and it is a treasure trove of recipes and ideas to enrich one's pantry and culinary efforts. I go back to it often and always discover something I just have to make.