Alice Waters

1 Chez Panisse Pasta, Pizza, & Calzone

Author : Alice Waters, Patricia Curtan & Martine Labro
Genre :  Courses & Dishes  Books  Cookbooks, Food & Wine  Regional & Ethnic  Specific Ingredients 
Price :  $15.99
Release Date :  1995-04-18
Description :  <b>This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.</b><br /><br />Alice Waters, whom Craig Claiborne has called&#xa0;“that great American rarity, a deservely celebrated native-born chef,” gives us here the extraordinary pastas, pizzas, and calzones that she serves in her famous Chez Panisse restaurant in Berkley, California. Based on the freshest and best seasonal ingredients, every recipe is bursting with flavor and unexpected combinations. Inspired as much by Providence as by Italy, these recipes reveal Chez Panisse's strong Mediterranean affinities, not only in the choice of ingredients, but also in the combinations that make them so tantalizing. <i>Chez Panisse Pasta, Pizza &amp; Calzone</i>&#xa0;will send cooks from the garden to the kitchen, rejoicing in the bounty of nature and in miraculous transformations of fresh, beautiful ingredients into tantalizing meals.<br /><br /><b>Praise for <i>Chez Panisse Pasta, Pizza &amp; Calzone<br /><br /></i></b>“After reading Alice Water's new book, I'm ready to proclaim her a culinary oracle. She dazzles me—the things she does with garden-fresh ingredients, the unexpected and wonderful results she obtains. This is a glorious book by a great chef.”<b>—Paula Wolfert<br /><br /></b>“These recipes are fun to read, a good combination of the tried and true and the extrasensory perception that is almost a trademark of Alice's cooking. I especially like havuing the four seasonal sections in which the accent is on what is fresh then. The fruits and herbs and everything else that goes on the table are of that one special time in the year.”<b>—M.F.K. Fisher</b><br /><br />“Pizza? What an odd, ordinary thing for one of America's most respected establishments to put on the menu. When the pizza came and I tasted it, I saw what Alice Waters was about: the ordinary made extraordinary by the use of fine unusual ingredients—in this case girolles in a general creaminess, spiked with a little Parmesan and onion—put together by a skillful and unusual taste.”<b>—Jane Grigson</b>

2 The Art of Simple Food

Author : Alice Waters
Genre :  Special Occasions  Books  Cookbooks, Food & Wine  Specific Ingredients 
Price :  $14.99
Release Date :  2007-10-02
Description :  Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the <i>New York Times</i>. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.<br /><br />With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, <i>The Art of Simple Food</i> is<i> </i>an indispensable resource for home cooks. 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. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.<br /><br /><i>From the Hardcover edition.</i>

3 Coming to My Senses

Author : Alice Waters
Genre :  Biographies & Memoirs  Books  Cookbooks, Food & Wine 
Price :  $13.99
Release Date :  2017-09-05
Description :  <b>The <i>New York Times </i>bestselling and critically acclaimed 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.</b><br /> &#xa0;<br /> When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape—Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In <i>Coming to My Senses</i> 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. &#xa0;Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she 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, <i>Coming to My Senses</i> 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.

4 The Violet Bakery Cookbook

Author : Claire Ptak & Alice Waters
Genre :  Methods  Books  Cookbooks, Food & Wine  Specific Ingredients  Courses & Dishes 
Price :  $15.99
Release Date :  2015-09-29
Description :  <b>A design-forward cookbook for sweet and savory baked goods from London's popular Violet Bakery that focuses on quality ingredients, seasonality, and taste (as opposed to science) as the keys to creating satisfying, delightful homemade pastries, tarts, sweets, and more.</b> <br /><br />Violet is a jewel box of a cake shop and café in Hackney, east London. The baking is done with simple ingredients including whole grain flours, less refined sugars, and the natural sweetness and nuanced hues of seasonal fruits. Everything is made in an open kitchen for people to see. Famed for its exquisite baked goods, Violet has become a destination.<br /><br /> Owner Claire Ptak uses her Californian sensibility to create recipes that are both nourishing and indulgent. With a careful eye to taste and using the purest ingredients, she has created the most flavorful iterations of classic cakes, as well as new treats for modern palates. Over 100 recipes include nourishing breakfasts, midday snacks, desserts to share, fruit preserves, and stylish celebration cakes.<br /><br /> This book is about making baking worth it: simple to cook and satisfying to eat.<br /><br /><i>From the Hardcover edition.</i>

5 The Carnivore's Manifesto

Author : Patrick Martins, Mike Edison & Alice Waters
Genre :  Diet & Nutrition  Books  Health, Mind & Body  Nonfiction  Social Science  Health & Fitness  Cookbooks, Food & Wine 
Price :  $13.99
Release Date :  2014-06-10
Description :  <b><b>One of <i>The Atlantic</i>'s Best Food Books of 2014</b><br />Fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, from the founder of Slow Food USA.</b><br />We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. With wit, and insight, and no small amount of provocation, THE CARNIVORE'S MANIFESTO is both a revolutionary call to arms and a rollicking good read that will inspire, engage, and challenge anyone interested in the way we eat today.

6 From the Ground Up

Author : Jeanne Nolan & Alice Waters
Genre :  Social Science  Books  Nonfiction  Biographies & Memoirs  Lifestyle & Home  Gardening 
Price :  $6.99
Release Date :  2013-07-16
Description :  <b>An inspiring story for everyone who’s ever dreamed of growing the food they eat</b><br /> <b>&#xa0;</b><br /> When Jeanne Nolan, a teenager in search of a less materialistic, more authentic existence, left Chicago in 1987 to join a communal farm, she had no idea that her decades-long journey would lead her to the heart of a movement that is currently changing our nation’s relationship to food. Now a leader in the sustainable food movement, Nolan shares her story in <i>From the Ground Up,</i> helping us understand the benefits of organic gardening—for the environment, our health, our wallets, our families, and our communities. The great news, as Nolan shows us, is that it has never been easier to grow the vegetables we eat, whether on our rooftops, in our backyards, in our school yards, or on our fire escapes.<br /> &#xa0;<br /> <i>From the Ground Up </i>chronicles Nolan’s journey as she returned seventeen years later, disillusioned with communal life, to her parents’ suburban home on the North Shore as a single mother with few marketable skills. Her mother suggested she plant a vegetable garden in their yard, and it grew so abundantly that she established a small business planting organic gardens in suburban yards. She was then asked to create an organic farm for children at Chicago’s Lincoln Park Zoo, and she soon began installing gardens around the city—on a restaurant’s rooftop, in school yards, and for nonprofit organizations. Not only did she realize that practically anyone anywhere could grow vegetables on a small scale but she learned a greater lesson as well: rather than turn her back on mainstream society, she could make a difference in the world. The answer she was searching for was no further than her own backyard.&#xa0;&#xa0; <br /> &#xa0;<br /> In this moving and inspiring account, which combines her fascinating personal journey with the knowledge she gained along the way, Nolan helps us understand the importance of planting and eating organically—both for our health and for the environment—and provides practical tips for growing our food. With the message that we can create utopias in our very own backyards and rooftops, <i>From the Ground Up</i> can inspire each of us to reassess our relationship to the food we eat.<br /><br /><b>Praise for <i>From the Ground Up</i></b> <br /> &#xa0;<br />“One of the most intelligent, surprising and impressive garden memoirs I’ve read in a long time . . . radiant with hope and love.”<b>—<i>The New York Times Book Review</i></b><br /><br />“The joy of <i>From the Ground Up</i> is not Nolan’s own happy ending but rather the illuminating way she applies her vision to practical problems. . . . The hardest memoir to write is the one that is honest but not self-obsessed; Nolan accomplishes this with clarity and poise.”<b>—Jane Smiley, <i>Harper’s</i></b><br /><br />“[A] rare and improbable thing: a gripping gardening memoir . . . [Nolan’s] voice is an honest and reassuring one.”<b>—<i>Chicago Reader</i></b><br /><br />“[A] refreshing narrative . . . <i>From the Ground Up</i> triumphs the backyard micro-garden as it imparts lessons from Nolan’s life about family. . . . The book is a good read for foodies and lovers of a good story alike, and an inspiration to garden wherever you can find space.”<b>—Fredericksburg<i> Free Lance–Star</i></b><br /><br />“<i>From the Ground Up</i> resonates powerfully with me, as a gardener, and inspires me to ‘double dig’ my garden bed. But even readers who keep their fingernails clean will benefit from this beautiful story and powerful message.”<b>—Sophia Siskel, president and CEO of the Chicago Botanic Garden</b><br /><br /><i>From the Hardcover edition.</i>

7 The Art of Simple Food II

Author : Alice Waters
Genre :  Regional & Ethnic  Books  Cookbooks, Food & Wine  Special Occasions  Specific Ingredients 
Price :  $18.99
Release Date :  2013-10-29
Description :  <b>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. </b><br /> &#xa0;<br /> A beautiful vegetable-focused book, <i>The Art of Simple Food II</i> 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.<b> </b>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.

8 Slow Food Nation

Author : Carlo Petrini, Alice Waters, Clara Furlan & Jonathan Hunt
Genre :  Special Diet  Books  Cookbooks, Food & Wine  Health, Mind & Body  Diet & Nutrition  Health & Fitness 
Price :  $9.99
Release Date :  2007-05-08
Description :  By now most of us are aware of the threats looming in the food world. The best-selling <i>Fast Food Nation</i> and other recent books have alerted us to such dangers as genetically modified organisms, food-borne diseases, and industrial farming. Now it is time for answers, and <i>Slow Food Nation</i> steps up to the challenge. Here the charismatic leader of the Slow Food movement, Carlo Petrini, outlines many different routes by which we may take back control of our food. The three central principles of the Slow Food plan are these: food must be sustainably produced in ways that are sensitive to the environment, those who produce the food must be fairly treated, and the food must be healthful and delicious. In his travels around the world as ambassador for Slow Food, Petrini has witnessed firsthand the many ways that native peoples are feeding themselves without making use of the harmful methods of the industrial complex. He relates the wisdom to be gleaned from local cultures in such varied places as Mongolia, Chiapas, Sri Lanka, and Puglia. Amidst our crisis, it is critical that Americans look for insight from other cultures around the world and begin to build a new and better way of eating in our communities here.

9 The Cheese Board: Collective Works

Author : Cheese Board Collective Staff, Alice Waters & Cheese Board Colletive
Genre :  Regional & Ethnic  Books  Cookbooks, Food & Wine  Courses & Dishes 
Price :  $9.99
Release Date :  2003-09-12
Description :  <b>From the enormously popular Berkeley cheese shop and bakery, a collection of 150 classic recipes along with a history of the store and&#xa0;a cheese primer, all accompanied by 50 photographs.</b><br /><br /><i><br />The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because I knew I would be among friends.</i><br />-Alice Waters, from the Foreword<br /><br />When a tiny cheese shop opened in Berkeley, California, in 1967, there was little hint of what the store-and the neighborhood-would grow into over the next 30 years. The Cheese Board became a collective a few years later and Chez Panisse opened across the street, giving birth to one of the country's most vibrant food neighborhoods, the epicenter of California's culinary revolution. Equal parts bakery, cheese store, pizzeria, and gathering place, the Cheese Board is a patchwork of the local community, where a passion for good food runs deep. THE CHEESE BOARD presents over 100 recipes for the store's classic breads, pastries, and pizzas, along with a history of the collective and an extensive cheese primer.<br /><br /><i>From the Trade Paperback edition.</i>

10 Chez Panisse Menu Cookbook

Author : Alice Waters
Genre :  Regional & Ethnic  Books  Cookbooks, Food & Wine  Methods 
Price :  $10.99
Release Date :  1982-06-12
Description :  This timeless addition to the Chez Panisse paperback 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.

11 In the Green Kitchen

Author : Alice Waters
Genre :  Methods  Books  Cookbooks, Food & Wine  Special Occasions  Regional & Ethnic 
Price :  $15.99
Release Date :  2010-04-06
Description :  Alice Waters has been a champion of the sustainable, local cooking movement for decades.&#xa0; To Alice, good food is a right, not a privilege. &#xa0;<i>In the Green Kitchen</i> presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends.&#xa0; She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.<br /><b>&#xa0;</b><br /><b>Contributors:</b> Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé &amp; Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells<br /><br /><i>From the Hardcover edition.</i>

12 Fanny in France

Author : Alice Waters & Ann Arnold
Genre :  Cooking & Food  Books  Young Adult  Transportation  Social Studies 
Price :  $10.99
Release Date :  2016-10-25
Description :  <b>From famed chef Alice Waters, a treat for anyone who loves France, food, adventure—or all three!</b><br /><br />Fanny is a girl who knows a lot about food and cooking since she’s grown up in and around the famous restaurant Chez Panisse in Berkeley, California. When Fanny’s mother, Alice Waters, the chef and owner of Chez Panisse, starts to watch her favorite old French movies, Fanny knows soon they’ll be packing their bags and traveling to France for a visit. In this sparkling book of whimsical stories, Fanny recounts some of her most fun-filled adventures with French friends and food. Join Fanny as she helps cook a huge <i>bouillabaisse</i> in Provence; learns how to make fresh cheese from a shepherd high up in the Pyrenees mountains; hunts for&#xa0; wild oysters off the coast of Bordeaux, and discovers how one chicken can feed nine people, if served a certain way. <br /> &#xa0;&#xa0;&#xa0;&#xa0; <br /> <i>Fanny in France</i> is also a beginner’s cookbook with forty simple, French-inspired recipes that encourage children and adults anywhere to cook and share delicious snacks and meals with family and friends using basic methods and the most sustainable ingredients.

13 My Pantry

Author : Alice Waters & Fanny Singer
Genre :  Methods  Books  Cookbooks, Food & Wine  Special Occasions  Specific Ingredients 
Price :  $14.99
Release Date :  2015-09-15
Description :  <b>In this sweet, petite collection of essays and recipes,&#xa0;<b>Alice Waters </b>showcases the simple building-block ingredients she uses to create gratifying, impromptu meals all year long.<br /></b><br /> In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals.&#xa0; Ranging from essentials like homemade chicken stock, red wine vinegar, and tomato sauce to the unique artisanal provisions that embody Alice’s unadorned yet delightful cooking style, she shows how she injects even simple meals with nuanced flavor and seasonal touches year-round.&#xa0; From fresh cheeses to quick pickles to sweets and spirits, these often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items.&#xa0; With charming pen-and-ink illustrations by her daughter, Fanny and Alice’s warm, inviting tone, the latest book from our most influential proponent of simple, organic cooking ensures a gracious, healthy meal is always within reach.

14 El arte de la comida sencilla

Author : Alice Waters
Genre :  Cookbooks, Food & Wine  Books  Reference  Foreign Languages  Courses & Dishes 
Price :  $13.99
Release Date :  2013-10-15
Description :  <b>Available for the first time in the U.S. in a Spanish-language edition, renowned chef Alice Waters’s bestselling book <i>The Art of Simple Food.</i></b><br /><br />Durante más de cuatro décadas, Alice Waters ha sido la máxima defensora de los alimentos locales de temporada producidos de forma sostenible. Ha sido aclamada globalmente y ha mostrado al mundo que el verdadero secreto de la buena cocina es comenzar con los ingredientes de mejor sabor.<br /><br />En <i>El arte de la comida sencilla</i>, Alice Waters aplica esta filosofía a 19 lecciones de cocina y a más de 250 recetas cotidianas que ilustran lo fácil que es comer maravi-llosamente bien si se cocina, se come y se vive según estas leyes fundamentales:<br /><br />Comer alimentos locales y sostenibles <br />Comer alimentos de temporada <br />Comprar en los mercados agrícolas <br />Sembrar un jardín <br />Conservación, compostaje y reciclaje <br />Cocinar con simpleza <br />Cocinar juntos <br />Comer juntos <br />Recordar que la comida es preciosa

15 I,Vampire

Author : Alice Waters
Genre :  Paranormal  Books  Romance  Fiction & Literature  Horror 
Price :  $2.99
Release Date :  2017-10-16
Description :  Victor was a vampire that has been cured. He returned to a normal life, free from the lust for blood and killing. He isn't cured of his desire for women, however, and becomes smitten when he meets the beautiful Ellie. When she refuses his advances, he must decide whether or not to accept her rejection or once again call upon his vampiric powers to get what he wants.

16 The Foreign Cinema Cookbook

Author : Gayle Pirie, John Clark & Alice Waters
Genre :  Regional & Ethnic  Books  Cookbooks, Food & Wine 
Release Date :  2018-05-15
Description :  Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchant visitors 18 years later. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu.<br /><br /> Featuring 125 signature dishes, the book spans Pirie and Clark’s award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen.



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