Recipes from In the Green Kitchen

In The Green Kitchen by Alice Waters

Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.

Three pieces of bread topped with fava bean puree.

Fava Bean Puree

Few things say spring like the brilliant green of a fava bean. Here, a little help on how to harness these harbingers of warm weather.

Four bowls of salt and sugar pickles; one with watermelon, one with red radish, one with cucumber, and one with daikon radish.

Salt and Sugar Pickles

These quick pickles–quickles!–aren’t at all like the ones your grandma put up each year. They’re better.