In this post, we have done a detailed and trustworthy Alice Waters The Art of Home Cooking Review Hope it makes your decision easier to go for the Masterclass or not.
A detailed course review about The Art of Home Cooking by Alice Waters.
Alice Waters Art of Home Cooking Masterclass
Recipes are a framework but the most important thing is the ingredient.
Where you find it, how you cook it, and how you turn it into a beautiful meal– is what she is here to guide you through.
Alice Waters is a pioneer of the farm-to-table movement. She will teach you to cook the food that nourishes the body and the soul.
She is here to show you how to buy food from the farmer’s market and teach why it is important to go to the market before you cook.
This kind of cooking that Alice teaches is more accessible than you think because if you start with good ingredients, you don’t have to work on them too much.
She will focus on the details like buying the essential kitchen tools and how to use every part of the ingredient and turn it into a beautiful dish.
There’s a lot that Alice has to give out so hang in there for an interesting food journey.
Alice Waters Art of Home Cooking Masterclass Review 2021
About Alice Waters Art Of Cooking MasterClass
Alice Louise Waters (born April 28, 1944) is an American chef, restaurateur, activist, and author.
She is the owner of Chez Panisse, a Berkeley, California restaurant famous for its organic, locally grown ingredients and for pioneering California cuisine, which she opened in 1971.
Waters has written the books Chez Panisse Cooking (with Paul Bertolli), The Art of Simple Food I and II, and 40 Years of Chez Panisse.
Her memoir, Coming to my Senses: The Making of a Counterculture Cook was published in September 2017 and released in paperback in May 2018.
Waters created the Chez Panisse Foundation in 1996 and the Edible Schoolyard program at the Martin Luther King Middle School in Berkeley.
She is a national public policy advocate for school lunch reform and universal access to healthy, organic foods.
Her influence in the fields of organic foods and nutrition is typified by Michelle Obama’s White House organic vegetable garden.
Course Description: Alice Waters Art of Home Cooking Masterclass Review
In this MasterClass, you’ll have exclusive access to Alice Waters’ 17 video lessons.
Investing your money here is going to help you learn what home cooking really means.
Alice’s MasterClass is more than learning to cook. It’s about the philosophy of your food.
Here Alice will help you choose the best quality of ingredients to stock your pantry, teach how the tender and strong herbs are used for different dishes, and give you recipes for the most versatile dishes.
She also shows you how to cook a three-course meal and time each step of the delicious meal so that you get a good time to enjoy your party.
You are also provided with a 77-page pdf document which is attached to this MasterClass.
In the workbook, you’ll find the secret recipes she uses in her restaurant, the variety of ingredients, and every little detail you need before you get started.
A Walk Through Each Section
Alice’s Essential Kitchen Tools
Alice keeps a limited amount of kitchen tools on hand and dislikes noisy appliances.
One of her most-used tools is the mortar and pestle, and the Japanese version, the Suribachi—inexpensive, portable, and multi-purpose— is perfect for pounding garlic and making a vinaigrette.
A Japanese mandoline is useful for thin-slicing of vegetables for making quick shaved salads.
Alice thinks of metal tongs as an extension of her hand during cooking and uses more aesthetically pleasing wooden tongs for serving.
The tools that you are using every day can be both beautiful and useful.
Other essential tools are knives, wooden spoons, a rolling pin, a spider sieve for scooping things out of hot water or oil, and whisks of different sizes—Alice loves the tiny one she uses to make vinaigrettes and aïoli.
You only need a few good, sharp knives to make great meals at home: a paring knife, a bread knife or serrated knife, and a chef’s knife.
- Knives and cutting board
- Compost bucket
- Cast-iron skillets: 6, 10, and 12 inches
- 12-inch stainless steel–lined sauté pan
- 1-quart saucepan
- 2- to a 3-quart stainless steel-lined saucepan with a lid
- 3- to 4-gallon stockpot
- 4- to 6-quart ovenproof pot with lid
- Baking sheets and roasting pan
- Earthenware and gratin dishes of various sizes
- Steamer basket and sieves
- Spider sieve
- Salad spinner and colander
- Bowls of various sizes
- Japanese mandoline
- Mortars and pestles of various sizes
- Rolling pin, and tart and pie pans
- A selection of small tools: wooden spoons, spatulas, whisks, tongs, grater, pepper grinder, vegetable peeler, measuring cups and spoons, and corkscrew
- A Market Fresh Dinner: Planning and Preparation
- Market Fresh Dinner Menu
- Roasted almonds with rosemary and sautéed olives.
- Grilled chicken or chicken mattone
- Fingerling potatoes with aïoli.
- Green salad with shaved fennel.
- Pear compote with crab apple jelly.
Before you start making preparations and cooking, take some time to get organized.
Think through the steps for each dish and how long the steps will take. Gather the ingredients and equipment you will need.
Make a plan for the sequence of the preparations. If it is helpful, make a prep list to work from and check off the tasks as you go. (That’s what the pros do!) Allow yourself enough time to enjoy the process and the pleasure of organizing your place.
In this chapter, Alice makes her preparations so that all that remains to finish the dinner will be to cook the chicken, warm the potatoes, toss the salad, and serve.
First, season the chicken breasts so that the salt and flavorings have time to penetrate before cooking later.
Alice boils the potatoes so that they are cooked through and only need to be warmed and browned on the grill or in the same pan as the chicken closer to dinnertime.
After cooking the potatoes, Alice makes the aïoli. Aïoli is used all the time at Chez Panisse and has many variations. Aïoli is essentially a mayonnaise with an added garlic flavoring.
It is an emulsified sauce that takes practice, but it is an important sauce to learn because it’s so versatile. Alice has been serving roasted almonds with herbs at Chez Panisse for a very long time.
They make for a great bite to have ready when your guests walk in the door.
Roasting the almonds and rosemary at a low temperature allows for a greater margin of time to check on the almonds and avoid burning.
The olives can be ready in the pan with herbs, citrus rind, and olive oil and warmed just before your guests arrive. You can find the entire recipe in the Video lessons.
Who Should Do This Course
Home-cooked food plays a different symphony in our mouths.
This MasterClass is perfect for the ones who are starting off as beginners and precisely for the ones who are trying to know about the love and care that your home food needs.
Alice Waters’ years of experience are compiled in this MasterClass which helps you learn what kind of food feels welcoming and overwhelming.
There are thousands of cooking books and different recipes in the world but more important than any recipe are the ingredients that go in it.
Alice pours out her heart into whatever she cooks, and that is exactly what brings a different energy and a nostalgic flavor to her food.
And the people who want to get accustomed to the purity of the farm-to-table movement, this MasterClass is just for you.
Alice Waters Masterclass Review Testimonials
Conclusion: Alice Waters Art of Home Cooking MasterClass Review 2021
Alice is called the pioneer of the farm-to-table movement.
This MasterClass was a complete soul-enriching experience as it’s the smallest of the efforts and care that bring out a huge difference in your food.
This MasterClass isn’t about adhering to a set of recipes or strict rules—it’s about exploring and marrying flavors and ingredients as they change through the seasons.
Alice teaches the ways to cook with spontaneity, building your confidence so that you can leap away from a script.
What Alice is teaching is not new. Our grandmothers thought about food and eating and cooking like this. But it has been forgotten here in this century as we have been indoctrinated by a fast-food culture for a really long time.
And This is a class about reconnecting to those basic, earthbound human values of civilization since the beginning of time. It’s about learning to feed ourselves deliciously, economically, and in harmony with nature.
And more than anything, it’s about taste and pleasure. Because this is the greatest secret of all: when you start eating this way, you will fall in love. It is that simple.
After completing this MasterClass I am sure you will have a different way to look at what it means to cook with a rustic flavor and you will hold on to the nostalgia it creates.
We would love to hear your thoughts on the same in the comment section below.
Also, I highly recommend you to watch Alice Waters’ MasterClass and if you wish to pursue this.
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