My Pantry

Arrived quickly & was exactly as advertised. It is a gift so cannot say if it is great or not but is what she wanted so am assuming it will be perfect

Ein Muss. Wunderbare Tipps und Rezepte. Für jeden brauchbar. Optimal Geld sparen, weil man besser die Reserven optimiert

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!

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 is the only one of Alice's books I did not own, and it is a treasure trove of recipes and ideas to enrich one's pantry and culinary efforts. I go back to it often and always discover something I just have to make.