Alice Waters
Author
Series
Language
English
Formats
Description
A collection of outstanding recipes—arranged alphabetically by vegetable—from the acclaimed restaurant that launched the farm-to-table movement.
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...
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...
Author
Language
English
Formats
Description
"It has been four and a half decades since Alice Waters opened the doors of Chez Panisse, the 'little French restaurant' in Berkeley, California, that has been at the leading edge of the American culinary revolution ever since. Fueled in equal parts by naïveté and a relentless pursuit of beauty and pure flavor, Alice transformed our relationship with food, fine dining, and what it means to eat well. In [this book], Alice reflects on the desultory...
Author
Publisher
Clarkson Potter
Pub. Date
2007.
Language
English
Description
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.
4) My pantry
Author
Publisher
Pam Krauss Books
Pub. Date
c2015.
Language
English
Description
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.
Author
Publisher
Clarkson Potter/Publishers
Pub. Date
c2013.
Language
English
Description
For supporters of all ages of the sustainable food movement, here is a cookbook that centers on the author's plant-forward way of cooking and puts forth her passion for seasonality and celebrating all vegetables. She is the leader of the local, sustainable food movement. Her previous cookbook of the same title was steeped in general cooking technique; this new version brings vegetable-forward meals to the table. With 300 seasonal recipes and 300 line...
Author
Series
Publisher
HarperCollins
Pub. Date
2014
Language
English
Formats
Description
The multiple James Beard Award–winning chef shares recipes from her popular café, blending Mediterranean flavor with California style & fresh ingredients.
Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and...
Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and...
Author
Series
Publisher
HarperCollins
Pub. Date
2014
Language
English
Formats
Description
The renowned chef offers more than 200 sweet and savory recipes featuring fruit: "Wonderful . . . invaluable both as a reference and a cookbook" (Library Journal).
In 1971, Alice Waters opened Chez Panisse in Berkley, California, as a place to cook country French food with local ingredients and talk with friends and neighbors. As the restaurant's popularity grew, so did Alice's commitment to fresh, organic ingredients and local...
In 1971, Alice Waters opened Chez Panisse in Berkley, California, as a place to cook country French food with local ingredients and talk with friends and neighbors. As the restaurant's popularity grew, so did Alice's commitment to fresh, organic ingredients and local...
Author
Publisher
Ten Speed Press
Pub. Date
2017.
Language
English
Description
The world's leading resource on biointensive, sustainable, high-yield organic gardening is thoroughly updated throughout, with new sections on using 12 percent less water and increasing compost power. Long before it was a trend, How to Grow More Vegetables brought backyard ecosystems to life for the home gardener by demonstrating sustainable growing methods for spectacular organic produce on a small but intensive scale. How to Grow More Vegetables...
Author
Publisher
Oxmoor House
Pub. Date
©2015.
Language
English
Description
Blending stories of her life with recipes, the chef chronicles her culinary journey around the world with dishes that include fried pork belly tacos with autumn salad with figs, beef roulade with mushrooms, and seared duck breasts with green peppercorn sauce.
Author
Publisher
Harper Design, an imprint of HarperCollins Publishers
Pub. Date
©2020.
Language
English
Description
"In honor of its twenty-fifth anniversary comes this full-color culinary celebration of Il Buco, one of New York City's most beloved restaurants, featuring more than 80 mouthwatering recipes and detailing the romantic origins of the restaurant's philosophy of sourcing the best prime materials, including olive oil, salt, vinegar and all that make the Mediterranean way of life so alluring"--
Author
Publisher
Union Square & Co
Pub. Date
[2023]
Language
English
Description
"Set on one of the oldest and largest estates in Sicily, is Casa Vecchie, where all the food is either sustainably grown or wild. Here you’ll find the Anna Tasca Lanza Center for Sicilian Food and Culture, one of the most respected culinary sites in Europe. Now run by Anna’s daughter, Fabrizia, the school’s programming extends beyond cooking into food heritage and farming. Chefs and food professionals like Alice Waters, David Tanis, Jody Adams,...
Author
Publisher
Abrams
Pub. Date
2018.
Language
English
Description
"Before Tartine and Mission Chinese, before Bi-Rite and flour+ water, Foreign Cinema opened their doors in the Mission District of San Francisco, reinventing the neighborhood and transforming the area into a culinary destination. The Foreign Cinema Cookbook shares the chefs' California-Mediterranean cuisine with North African inflection, abundant with color and flavor yet made with ingredients easily sourced locally, or for a few exotic items, ordered...
Publisher
Oscilloscope Laboratories
Pub. Date
2014.
Language
English
Description
In this mouth-watering documentary, director Wayne Wang (*The Joy Luck Club*) profiles Cecilia Chiang, the matriarch of modern Chinese cooking, as she relates her fascinating history and cooks up a sumptuous, once-in-a-lifetime banquet. *"A mind-bendingly hunger-inducing piece of filmmaking." - **LA Weekly*** *"Charming, flavorful, and deeply moving" - **The Hollywood Reporter***
Author
Publisher
Callisto Publishing, an imprint of Sourcebooks
Pub. Date
[2024]
Language
English
Description
"Discover how easy it is to recreate recipes from your favorite ice cream shop at home in this irresistible celebration of all things sweet and frozen. Brought to you by Anthony Tassinello and Mary Jo Thoresen, veteran chefs of Alice Waters's famed Chez Panisse restaurant, this book shows you how to whip up the perfect scoop of ice cream, sherbet, granita, frozen yogurt, and other delightful treats-from the classic and nostalgic flavors to the surprising...
19) Food Fight
Publisher
Brainstorm Media
Pub. Date
2010.
Language
English
Description
A fascinating look at how American agricultural policy and food culture developed in the 20th century.
Language
English
Formats
Description
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 Film...
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