In the Green Kitchen: Techniques to Learn by Heart: A Cookbook

Buying a book called "In the Green Kitchen - Techniques to learn by heart" one would assume that this book is about technique. That it would be full of pictures showing how truss and carve a chicken, with step by step instructions, or that it would explain how to choose a melon by look and smell, or explain how to pick lettuce and cucumbers that aren't bitter. It doesn't. Instead we get a book filled with portraits and details about Alice Water's Slow Food chef buddies from across the country and a manifesto that tells us to eat organic, local and seasonal...options that aren't available to everyone. There are a fair amount of recipes, but that wasn't really what I bought the book for.I bought the book hoping to learn things my Grandmother and mother knew about choosing food and cooking. I grew up in a household where we ate very good. We always had fresh veggies, lean meats and whole grain breads. My mom knew how to pair foods to make lovely meals. That is a lost art, and as much as I was exposed to it, I don't recall much of how she did it. But if you didn't grow up with that kind of exposure, I think this book probably will frustrate you and leave you feeling that good food is something that only wealthy people with a lot of time on their hands can have. Even the portraits of her friends, in their chef's jackets, give the book a "this is for professionals" type of vibe.Just last week I got Jamie Oliver's Food Revolution and I would say that's a much better book for helping people get back into the kitchen and start cooking healthy food. He doesn't harp on the organic/seasonal/local thing. He just wants people to start cooking from scratch again. He covers the tools you will need and the items to stock your pantry with. We've made one recipe of his and it was quick, easy and delicious. And the book is chock full of photos - some of the people he's targeting to cook better, and many of food being made. I wouldn't describe them as showing step by step, but it's a step in the right direction.I love Alice Waters and her desire to see people eating better. I have even enjoyed a lovely meal at Chez Panisse. But I much prefer her "Art of Simple Food" to this.

It is true that some of the techniques in this book are pretty basic. Cooking pasta, scrambling an egg, washing lettuce - yes, these are all things that most people can probably handle without a cookbook. What I love about this book is that it goes into detail about how to do all those things the RIGHT way, to end up with really, really excellent food. Sometimes that means doing things the hard way, like make your own mayo or use a mortar and pestle for pesto instead of just throwing everything in the food processor. I feel like the extra effort is worth it! Also, if you're looking for really "show-stopping" recipes, this isn't probably the book you're looking for. I like that the recipes are simple, but elegant and, above all, tasty. It's the kind of stuff that I would actually make myself for dinner, rather than just waiting till I was having people over.Overall I'd recommend, even if you already have some experience in the kitchen.

love the book. i had the pleasure of eating at chez panisse last summer, so ... alice walks her talk. and one almost has to see it, taste it, feel it ... to get it. this book is great for "the person that already has all of her other books."this is a book with some of the people who have worked at her restaurant and then spun off to success. and there are many of those.alice is a woman who does not think in scarcity, and knows there is enough success for everyone. this book is a collection of different chefs and their recipes.if you want a cookbook that is more "alice waters" you might buy one of the other chez panisse cookbooks. this is not that.i do however, love the book, but i am that person that already has all of her other books.

I love Alice Waters and she's pulled together a fantastic team of professional chefs to help her compile this comprehensive "How-To" manual for beginner cooks. The pictures are beautiful and the book comes together into something resembling a work of art! This will be a great keepsake! My only criticism is that many of the techniques covered are very basic, so as someone who grew up cooking, I didn't learn a ton of new things. That said, there are great tips and techniques for every level and the proceeds go to a great cause!

I've been using this book for a while and am very pleased with it. Background: I'm an average cook, but I have several family members who are respected chefs in the greater San Francisco Bay area.I've grown tired of cooking from traditional recipes. They may come out well, but have you learned anything other than a single recipe. This book is the opposite. It teaches concepts that are straightforward and simple. With each concept there are examples and/or variations. This allows you to grow as a cook. This way you can adapt and ultimately be more creative.If you're just looking for recipes, this book has them, but I especially recommend it because of how it will improve you as a cook.

As a former chef and long time passionate cook, this book is lovely for quick reference to the mostdelicious recipes used often by most people. As an owner of over 3000 cookbooks, this one is now ago to favorite when I need some push to What do I want to eat and how am I going make it. Inspiration is what usually guides me, since I like a lot of variation on the theme and using what is fresh and locally available. All the contributors are interesting and expert. Enjoy this book.

I bought this book used and it is in perfect condition. Filling out my Alice Waters collection, I find this book to be simple, to the point and offering wonderful recipes that soar because of good farm to table ingredients.

how could anyone who likes to cook or even just eat not get something from this person. if you think you know a lot alice has more to teach you. i grew up with a mother like alice and thought i knew it all, until i saw alice on msl's show. i got this book and have devoured it. it will make you not only look like you know what your doing, you will.

There are not a lot of practical recipes, also very few good pictures

Very nice looking book. More basic than I thought. Very few actual recipes.

This was not what I expected. It is a very basic cookbook, to an experienced cook who already practices eco-friendly techniques there was nothing new. Having said that, it is an excellent book for the novice cook. I gave to a friend's daughter who has just moved into her first flat. So, if she uses it, this book should give her an excellent start in cooking for herself.

Really really like it and it is useful too.

Cet ouvrage est une somme qui donne des bases, je cuisine depuis toujours et trouve ici des rappels bien utiles. J'ai offert ce bouquin à des cuisinier(e)s averti(e)s qui ont exprimé la même observation. A recommander donc !