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The first authorized biography of "the mother of American cooking" (The New York Times) This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't long before Waters and her motley coterie of dreamers inspired a new culinary standard incorporating ethics, politics, and the conviction that the best-grown food is also the tastiest. Based on unprecedented access to Waters and her inner circle, this is a truly delicious rags-to-riches saga.
The first authorized biography of "the mother of American cooking" (The New York Times) This adventurous book charts the origins of the local "market cooking" c
Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown,
We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to cre
The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumu
“Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionar
