The Art of Simple Food

Alice Waters

A word from Alice Waters, Founder, Chez Panisse In my book The Art of Simple Food, I outlined my eight basic principles for cooking and living well:

1. Eat locally and sustainably. Learn where your food comes from and how it is produced. Seek out a diverse variety of vegetables and fruits from small, local producers who take care of the land. Buy eggs, meat, and fish from producers whose practices are organic, humane, and environmentally sound.
2. Eat seasonally, and shop at farmers’ markets. Farmers’ markets create communities that value diversity, honesty, locality, sustainability, and beauty.
3. Plant a garden. It’s deeply satisfying to eat food you have grown—even a pot of herbs on your windowsill can transform your cooking and connect you to the changing seasons!
4. Conserve, compost, and recycle. Take your own basket to the market; reuse packaging whenever you can. The more you conserve, the less you waste, the better you feel.
5. Cook simply, engaging all your senses. Plan uncomplicated meals. Let things taste of what they are.
6. Cook together. Include your family and friends, especially children. When children grow, cook, and serve food, they want to eat it. The hands-on experience of cooking teaches children the value and pleasure of good food almost effortlessly.
7. Eat together. No matter how modest the meal, create a special place to sit down together and set the table with care and respect. Savor the ritual of the table. Mealtime is a time for empathy and generosity, a time to nourish and communicate.
8. Remember food is precious. Good food can only come from good ingredients. Its proper price includes the cost of preserving the environment and paying fairly for the labor of the people who produce it. Food should never be taken for granted.