Alice Waters

The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant.
 
When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would...

An indispensable resource for home cooks from the woman who changed the way Americans think about food. 
Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.
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An accessible collection of essays and recipes introduces the James Beard Award-winning author's philosophies about making one's own provisions using seasonal, organic and healthy artisanal foods. --Publsiher's description.

For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the...

In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics. As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and...

As the daughter of food icon and activist Alice Waters, Singer chronicles a world filled with colorful characters, mouth-watering traditions, and sumptuous feasts. She shares the story of her own culinary coming of age and reveals a side of her legendary mother that has never been seen before. The result is a look at a life defined in so many ways by food, as well as the bond between mother and daughter. Recipes are included. -- adapted from jacket...

Featuring extensive interviews with Diana Kennedy and famed chefs José Andrés, Rick Bayless, Gabriela Camara and Alice Waters, DIANA KENNEDY: NOTHING FANCY provides an intimate look at the leading expert on Mexican cuisine. The author of nine acclaimed cookbooks and a two-time James Beard Award winner, Diana is called the "Julia Child of Mexico", but the feisty cook prefers "The Mick Jagger of Mexican Cuisine". Official Selection at the **SXSW...

Trailblazing food writer and best-selling memoirist Ruth Reichl examines the precarious state of America's food system. Reaching through political and social divides, she meets with small farmers, ranchers, and chefs risking it all to survive. Through Reichl's eyes, we see humanity and struggle behind the food we eat.

When Jeanne Nolan, a teenager in search of a less materialistic, more authentic existence, left Chicago in 1987 to join a communal farm, she had no idea that her decades-long journey would lead her to the heart of a movement that is currently changing our nation's relationship to food. Now a leader in the sustainable food movement, Nolan shares her story in From the Ground Up, helping us understand the benefits of organic gardening-- or the environment,...