Wouldn’t it be great if you could learn to roast a chicken with Thomas Keller?

Or ask David Chang to show you how he pickles vegetables?

All you have to do is pick up Alice Waters’ latest cookbook, “In the Green Kitchen” (Clarkson Potter $28). Waters enlists 30 American chefs to demonstrate basic techniques from washing lettuce to filleting a fish. Each chef contributes a couple of recipes that employ a particular technique: Charlie Trotter peels and seeds tomatoes for his simple tomato sauce, and Deborah Madison roasts vegetables (what else?) and makes a potato gratin.

The photography includes an interesting portrait of each chef and gorgeous shots of fresh ingredients. The still life of fruit on pages 128 and 129 is a work of art that will make you want to run right out for some fresh figs.


– Meredith Goad


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