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From the PublisherAlice Waters Chef, Chez Panisse, and author of Chez Panisse Café Cookbook As a cook, as a teacher, and as an author, Joanne Weir has never strayed from her firm and unassailable convictions that cooking should be pure and simple and that ingredients should be pure and fresh.
Madeleine Kamman Author of The New Making of a Cook: The Art, Techniques, and Science of Good Cooking Joanne inherited a long past of work in the kitchen from her European and American grandmothers. The love she has for her work is visible in everything she does.
Publishers Weekly Weir's recipes are lusty and unpretentious, emphasizing fresh, seasonal ingredients, and her lucid writing makes seamlessly accessible the few that are more complex....She pays special attention to the blending of sweet, salty, sour, and bitter, and the result is magical.