Q: If you could choose only one cookbook to keep, which would it be?
A: Dear reader, such a dire scenario is implausible, but Mr. Alpenglow is nevertheless willing to play your game. I would choose Alice Waters’ The Art of Simple Food. It contains workhorse recipes for everything from aioli to fresh pasta, roast chicken to poached salmon, onion tart to peach cobbler. While the book’s overall effect is to calm the cook– it’s the kind of calm before a tornado of concentrated culinary passion. Yes, you will want to cook eggs in a seasoned ladle in a wood oven that you don’t have. You will want to serve perfectly ripe tomatoes from the garden, and you will want to drizzle salsa verde over them in ecstasy. Most of all, The Art of Simple Food reminds us with authority and grace:
“COOK SIMPLY, ENGAGING ALL YOUR SENSES.
REMEMBER FOOD IS PRECIOUS.”