Alice Waters Ordine dei libri

"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.

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.

From famed chef Alice Waters, a treat for anyone who loves France, food, adventure—or all three! 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 bouillabaisse in Provence; learns how to make fresh cheese from a shepherd high up in the Pyrenees mountains; hunts for wild oysters off the coast of Bordeaux, and discovers how one chicken can feed nine people, if served a certain way. Fanny in France 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.

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

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.

Die Pionierin der grünen, umweltbewussten Küche, Alice Waters, hat sich als Vorreiterin einer gesunden und nachhaltigen Küche etabliert. Seit den 1970er-Jahren begeistert sie in ihrem Gourmet-Restaurant Chez Panisse in Berkeley mit mediterran inspirierten Gerichten, die auf frischen, saisonalen und biologischen Zutaten basieren. Ihre Rezepte sind einfach und klar, sodass auch Hobbyköche sie leicht nachvollziehen können. Waters bezieht ihre Produkte lokal von Bauern oder aus ihrem eigenen Küchengarten, wobei der Geschmack und das Aroma der Zutaten für sie im Mittelpunkt stehen. Ihre Küche gilt als Schule der Sinne und Geschmacksverfeinerung. Mit ihren einflussreichen Kochbüchern hat sie bedeutende Impulse für die internationale Kochkultur gesetzt. Ihre „Revolution, die gut schmeckt“, fand sogar in Washington Beachtung, wo Michelle Obama im Weißen Haus einen Gemüsegarten nach ihrem Vorbild anlegte. Dieses Buch ist das erste über ihre Gartenküche und bietet verständliche Rezepte, die den „Weg vom Beet in den Mund“ beschreiben.

Disponible por primera vez en EE. UU. en español, "El arte de la comida sencilla" de Alice Waters promueve la cocina con ingredientes locales y de temporada. Con 19 lecciones y más de 250 recetas, muestra cómo disfrutar de una alimentación maravillosa a través de prácticas sostenibles y la importancia de compartir la comida.

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.

Founded by Alice Waters in 1971, this restaurant emphasizes the importance of organic and locally sourced ingredients, reflecting a commitment to sustainable agriculture. Over its forty-year history, it has fostered a community of dedicated farmers and ranchers, ensuring a consistent supply of fresh, high-quality produce. The philosophy behind the cuisine highlights the belief that the best-tasting food comes from ecologically sound practices that prioritize the land's future.