Alice Waters Volgorde van de boeken (chronologisch)

A cookbook and culinary memoir about growing up as the daughter of revered chef/restaurateur Alice Waters: a story of food, family, and the need for beauty in all aspects of life. In this extraordinarily intimate portrait of her mother--and herself--Fanny Singer, daughter of food icon and activist Alice Waters, chronicles a unique world of food, wine, and travel; a world filled with colorful characters, mouth-watering traditions, and sumptuous feasts. Across dozens of vignettes with accompanying recipes, 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. A charming, smart translation of Alice Waters's ideals and attitudes about food for a new generation, Always Home is a loving, often funny, unsentimental, and exquisitely written look at a life defined in so many ways by food, as well as the bond between mother and daughter.

"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

A culinary journey unfolds through the memoir of Alice Waters, a cultural icon who reflects on her path to establishing one of America's most influential restaurants. The narrative captures the challenges and transformative moments that shaped her career, offering insights into her passion for food and its impact on American cuisine. Waters' experiences highlight the intersection of culinary artistry and cultural change, making this memoir a significant contribution to the food discourse.

A cookbook with over 100 vegetarian recipes for the home cook from the studio kitchen of world-renowned artist Olafur Eliasson.

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.

For twenty-five years, Alice Waters and her team at Chez Panisse in Berkeley, California, have focused on serving the finest, freshest foods with simplicity and style. They draw inspiration from high-quality produce available year-round, celebrating seasonal ingredients like tender baby asparagus in spring, vibrant summer peppers, crisp autumn chicories, and sweet winter butternut squash. The cookbook offers endless culinary possibilities, featuring dishes such as Grilled Radicchio Risotto with Balsamic Vinegar for dinner parties, and Pizza with Red and Yellow Peppers for summer evenings. It encourages creative alternatives, like Artichoke and Grapefruit Salad instead of traditional greens, or Corn Cakes with fresh berries for breakfast. Waters shares her passion for "living foods," reflecting on her early challenges in sourcing quality vegetables and the flourishing markets and organic farms today, making fresh produce accessible to home cooks. With the rise of home gardening, more people are bringing vegetables straight from their gardens to their kitchens. This resource is invaluable for cooks, gardeners, and vegetarians alike, providing detailed information on seasonal availability, appearance, flavor, and preparation for a wide range of vegetables, from common favorites to unique selections, all arranged alphabetically and accompanied by colorful linocut images.

Fifty recipes of the world famous chefs are adapted for the home kitchen. Superb, specially commissioned photographs by Tom Eckerle, all in full-color, illustrate recipes throughout. The recipes are based on the renowned and popular cooking demonstrations of De Gustibus at Macy's. Special tips and techniques cover cooking times, plan-ahead advice, menu strategy, recommended substitutes for hard-to-find ingredients, and more.

This timeless addition to the Chez Panisse cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings.

Two seasoned food professionals—a cookbook editor and a caterer—tackle the challenge of serving imaginative, flavorful dishes without extensive fuss. Their approach is to draw inspiration from renowned cooks like Julia Child and James Beard, uncovering simple yet delicious recipes hidden in complex cookbooks. They present a diverse collection of recipes that balance flavors, featuring American classics such as spoon bread and oven-fried chicken, alongside exotic dishes like Moghul Lamb and Bangkok Chicken. Each recipe includes tips, variations, and practical advice on using new ingredients, complemented by their own tried-and-true favorites. The compilation boasts 119 master recipes, 81 variations, and 34 Editors' Kitchen recipes, creating a culinary treasure trove. McCullough and Witt offer fresh perspectives on traditional cooking methods, such as roasting chicken at high temperatures and innovative pasta preparation. The book also provides essential information on entertaining, crafting salads, and quick breads, along with microwave tips. With a warm and encouraging tone, the authors inspire cooks to experiment and develop their own recipes, making this user-friendly guide suitable for both beginners and experienced cooks alike. It promises to be a go-to source for distinctive culinary creations.

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.