Cook the Book: 'In The Green Kitchen'

The Joy of Cooking and Mark Bittman's How to Cook Everything are my usual replies, neither really has all of the elements I'm looking for in a current basics book. Alice Waters' In The Green Kitchen might just be the book I've been dreaming of.

The concept of The Green Kitchen came about at a Slow Food gathering in San Francisco where Waters set up a demo kitchen for some of her culinary guests to demonstrate basic cooking skills. The kitchen was a bare-bones operation appointed with nothing more than a few pots and pans, some knives, a mortar and pestle, and a compost bucket. But with esteemed kitchen guests such as Thomas Keller, Rick Bayless, and David Chang, the food that came out of The Green Kitchen was extraordinary.

Taking cue from these demonstrations and adding elements of her own cooking and eating philosophies, Waters has written a book that covers basics that any modern and socially aware cook should know. Waters along with her slew of experts cover everything from stocking a pantry to basics—like how to make a stock—and the right way to prepare salad greens.

Everyday this week we will be sharing recipes from In The Green Kitchen starting with a tomato and tofu salad from David Chang and another rendition of Thomas Keller's simple but absolutely indispensable roast chicken.

Win 'In The Green Kitchen'

Thanks to the generous folks over at Clarkson Potter, we are giving away five (5) copies of In The Green Kitchen this week. All you have to do is tell us about the most important lesson you learned in the kitchen in the comments section below.

Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, April 26 at noon ET. The standard Serious Eats contest rules apply.

Related: Meet & Eat: Alice Waters