My Pantry: Homemade Ingredients That Make Simple Meals Your Own: A Cookbook Hardcover – September 15, 2015

I picked up a copy of Alice Water's, MY PANTRY, on a whim.And in fact, after it arrived, this unassuming little cookbook joined a stack of other new cookbooks for a month before I picked it up this weekend and actually cracked the spine and began to read it.I was looking for a recipe that would allow me to use 3 beleagured eggplant that I'd rescued from the last-stop sale rack at my grocery store.I've never been a big fan of eggplant, but I love a bargain.When I opened the pages of MY PANTRY, I didn't really expect to find an eggplant recipe that would inspire me. But I was happily wrong as I turned the page and discovered Roasted Eggplant Caponata.Below, I've included my interpretation of Alice Water's recipe, because quite honestly I didn't have all the ingredients....and I live by the cooking philosophy that we should work with what we have.As the eggplant roasted in the oven, I sat down and began reading Alice Waters' newest cookbook and was instantly enchanted.This little book is a peek inside a pioneering chef's personal kitchen and what makes it a place that inspires her and welcomes her home from long journeys.I can't wait to try her recipes for making Tahini, Za'atar, yogurt, a variety of fresh cheeses, tomato, and duck leg confit.There are not a ton of recipes in this slim volume. Just the essential basics that I am convinced will make me a better cook.So here's my riff on the Eggplant Caponata .... it was stunningly delicious!Ingredients and directions:3 medium eggplants2/3 cup olive oilsea saltCut the eggplant into 1/2 inch cubes toss them with the olive oil and salt. The roast them for 30 minutes at 400F, stirring them every 15 minutes.While the eggplant roast:saute 1 cup of diced celery and onion (I used a frozen Mirepoix mix) gently until softAdd into the saute:the roasted eggplant1 14oz can of fire roasted diced tomatoes1/2 14oz can chopped black olivesgood splash of red wine vinegarAdd nutmeg, salt, pepper, and red pepper flakes to taste.Stir all together and cook at a medium low heat for 10 minutes.Caponata can be served cold as an appetizer or heated with pasta.It's delicious!Alice Waters MY PANTRY is going to become a staple in my kitchen!

This book is like having her in your home!

We are so lucky to have Alice Waters helping us navigate our food sources especially in an era of easy, convenient but highly processed foods. Want to take your culinary skills to a new level? Start with good ingredients and Ms. Waters will show you have to stock your pantry with just that. From homemade chicken broth to sauces to pickled vegetables to homemade cheese, your dishes will take on new depth. It doesn't mean that the process will be more complicated, just that you will start with better stuff.The really big bonus of this book (it's not really a "cookbook") are Ms. Waters musings about how to pull the various ingredients in your panty together for a delicious, nutritious and rather quick meal. She is really teaching the reader the skill of combining a variety of things together for something tasty and that is the true art of cooking. Anyone can follow a recipe and achieve measured results, but to be able to stand in front of an open refrigerator and cupboard and know how to effortlessly pull a meal together, that takes practice, know-how and skill - all of which you can garner by applying Ms. Waters' knowledge beautifully detailed in this book. After reading this, you'll completely understand why Chez Panisse continues to be one of the most highly regarded restaurants for 40+ years.

I received an email alerting me that I could purchase the Kindle version of My Pantry by Alice Waters for only $2.99. I jumped at it. This is a slim volume (I'm assuming) because I read it and skimmed the recipes in that setting. I will revisit this book again and again if simply for the spice section with recipes for Za’atar, Cumin Salt, Chile-Lime Salt, and Niloufer’s Masala. I can't wait to try Fanny’s Superfood Granola (included in the whole grain section) which combines buckwheat groats, red quinoa, nuts, sesame seeds, chia seeds, sunflower seeds along with warming spices and honey.I loved that Waters has a 10-liter oak barrel in her kitchen that she makes wine vinegar in. She dumps in all the leftover wine, no matter what color or region. She even dumps in sparkling wine. She also includes directions on making your own apple cider vinegar with peels and apple cores.Other sections in My Pantry includes "Nuts," "Beans and Other Legumes," "Savory Preserves," "Preserved Fish and Meats," "Cheese," and "Sweet Preserves." I do have to say that I found some of her preserving instructions a bit suspect. I'm not sure I would actually can anything from this book but I would certainly make some to store in the refrigerator.

All of Ms Water’s (Alice’s) books are great. I have most of them now. This one is particularly helpful. I live in Detroit, Michigan. Alice lives in California I have never met her. Her sister, however, has been in my circle of closest friends for over 40 years. If Alice is anything like her sister, she must be as great as her books

This book is so inspirational! I was reading it at night when I had insomnia, and it was all I could do to stay in bed and not get up and cook stuff!The recipes and text are both very straightforward- not at ALL fussy!- but complete, and all of them have exciting variations both in making them and in ways to serve them. Almost all of them can be done with minimal kitchen equipment, and they're designed for lasting- I think the shortest-lived ones would last maybe a week, refrigerated, but much last far longer.It's definitely worth reading all the text rather than just diving into the recipes. Waters's thoughtful context makes the recipes themselves even more exciting.Very recommended indeed for cooks who like some straightforward DIY that allows us to bring unique flavors to even simple dishes, made with excellent ingredients.