Alice Waters

Recipes from the famous Berkeley, California restaurant.

Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients.--From publisher's description.

"For the hundreds of thousands of readers who bought Alice Waters's bestselling and now-classic book The Art of Simple Food, and for supporters of all ages of the sustainable food movement, here is a timely cookbook that centers on Alice's plant-forward way of cooking and puts forth her passion for seasonality and celebrating all vegetables. Alice Waters is the leader of the local, sustainable food movement. While The Art of Simple Food was steeped...

Exposing the casual side of Chez Panisse, the renowned chef offers 144 recipes for everything from pizza to home-cured pancetta to apricot bread pudding.

Seven-year-old Fanny describes her adventures with food and cooking at her mother's restaurant in Berkeley, California. Includes forty-two recipes.

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...

Tanis shows readers how to slow down, pay attention, and give ingredients their due, in this work that serves up charming, unassuming meals.