by Alice Waters with Fanny Singer
We’ll admit to having a crush on Alice Waters, the mother of farm-to-table cooking. In her latest book, Waters shares techniques and recipes for making stuff you’d probably buy at the grocery: corn tortillas, almond milk, yogurt. Why bother? Because a larder stocked with staples you’ve made yourself, Waters writes, “helps you think creatively about how you feed yourself, and anyone who happens to be with you, a thoughtfully prepared, flavorful, and wholesome meal.” Count us in. Waters’s recipes include DIY seasoned salts and vinegars, pickles of all sorts, pita, fresh cheese, tomato sauce. With beautiful illustrations and warmly written anecdotes, it’s a how-to manual that’s a delight to read.
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.