Alice Waters Boeken

Chez Panisse is a restaurant in Berkeley, California, run by Alice Waters and her large group of friends. Her daughter Fanny's stories of this busy place are a friendly and funny introduction to the delights of real restaurant life, and her recipes show how easy and inexpensive it is to make good food with basic ingredients and simple techniques. Opening up the magic world of cooking to children, Alice Waters describes, in the words of seven-year-old Fanny, the path food travels from the garden to the kitchen to the table. Teaching kids where food really comes from not just from the market but from farms and people who care about the earth, Fanny at Chez Panisse has lessons on the importance of eating with your hands, of garlic and of composting and recycling. It is also a delightful beginner's cookbook with 46 recipes that will tempt children into the desire to cook and eat with whole hearts, alert minds and all the senses. From banana milkshakes and green apple sherbet to cherry tomato pasta and black beans and sour cream, as well as spaghetti and meatballs, french fries and pizza, there is something here for every child to prepare and enjoy.

Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market. A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.

In 2001, Chez Panisse was named the top restaurant in America by Gourmet magazine, a remarkable journey since its opening in 1971 by Alice Waters, who aimed to create a space for cooking country French food with local ingredients. As the restaurant gained popularity, Alice deepened her commitment to organic, locally sourced foods and built relationships with farmers and producers dedicated to sustainable practices. After three decades, the innovative spirit and vibrant flavors of Chez Panisse continue to enchant visitors, while Alice's influence has sparked a movement toward local, organic produce across the nation. This celebration of fruit features over 200 recipes for both sweet and savory dishes, showcasing the exuberant flavors of fresh, ripe fruit. Delight in dishes like Peach and Raspberry Gratin, Grilled Cured Duck Breast with Pickled Peaches, and Pork Loin Stuffed with Wild Plums and Rosemary. The book is organized alphabetically by fruit, from apples to strawberries, and includes essays on selecting, storing, and preparing fruit. Beautiful color relief prints by Patricia Curtan enhance the experience, making this a treasured resource for anyone who loves to savor the best of seasonal fruits.

This classic cookbook by Alice Waters features 87 pasta sauce recipes, 36 pizza and calzone recipes, and various pasta doughs. Celebrated for its seasonal ingredients, the book showcases the Mediterranean influences of Chez Panisse. With beautiful illustrations, it transforms fresh produce into extraordinary meals, inspiring cooks to embrace nature's bounty.

In this text, Alice Waters and her cooks take the reader upstairs at Chez Panisse, to the casual cafe. Many recipes from the cafe menu are collected together in this text for the home cook.

The long-awaited 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. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, Alice was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

This book serves as an essential guide for home cooks, offering insights and techniques from a culinary pioneer who transformed American food culture. It emphasizes practical advice and innovative recipes, making it a valuable addition to any kitchen. The author's influence on cooking and food appreciation is evident throughout, providing readers with both inspiration and knowledge to enhance their culinary skills.

"From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats"-- Provided by publisher

Focusing on sustainable and local cooking, the book presents essential techniques and over 50 recipes for fresh, seasonal meals. Alice Waters emphasizes that good food should be accessible to everyone and demystifies basic cooking skills such as steaming vegetables, dressing salads, and roasting chicken. This indispensable cookbook equips readers with the knowledge to enhance the flavors of high-quality seasonal ingredients, making it a valuable resource for both novice and experienced cooks.