dear cooks,

Who better than Alice Waters to show what all truly good (and sustainable-minded) chefs have in common: a set of basic techniques that are universal to all cuisines? While anyone can follow a recipe, a cook who learns core methods by heart can become more adventurous and intuitive in the kitchen. Here in one indispensable book are dozens of chefs—many whose names you may know, and some who you'll feel lucky to discover—teaching you everything from how to dress a salad, steam vegetables and simmer a stock to how to pound a sauce, blanch greens and grill a steak. With each technique come equally simple but delicious recipes that highlight it. The next best thing to a one-on-one tutorial with Alice Waters and the likes of David Chang, Dan Barber, Lidia Bastianich, Rick Bayless and other inspiring chefs.

Clarkson Potter/Publishers

Featured Title:
Flowers Chic and Cheap

about the book

Forget about fussy bouquets and ornate vases. All you need are a few blooms from your grocery store or farmers' market, a simple container—perhaps one found at a garage sale or in your recycling bin or kitchen cabinet—and a touch of whimsy to pull it all together.

Learn More >>

Salt & Sugar Pickles
From In the Green Kitchen

David Chang makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy.

4 servings

• 3 very large radishes
• 2 thin daikon radishes
• 2 thin-skinned cucumbers with few seeds
• 2 pounds seedless watermelon
• 1 teaspoon fine sea salt
• 1 teaspoon sugar

Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1½ cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about ⅛ inch thick. Cut the cucumbers crosswise into slices about ¼ inch thick. Remove the rind of the watermelon and cut the flesh into slices ⅓ inch thick and then into 2-inch wedges.

In a small bowl, combine the salt and sugar, and sprinkle ½ teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.