The art of simple food notes, lessons, and recipes from a delicious revolution
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 th...
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| Other Authors: | , , |
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Clarkson Potter,
2007.
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| Subjects: | |
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| Summary: | 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. |
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| Item Description: | Subtitle from cover. Includes index. |
| Physical Description: | ix, 405 p. : ill. ; 25 cm. |
| ISBN: | 9780307336798 0307336794 |
| Author Notes: | She has been the owner of the Chez Panisse in Berkeley, California for almost three decades. She is the author of The Chez Panisse Menu Cookbook, and Chez Panisse Vegetables. She also wrote a memoir entitled Coming to My Senses: The Making of a Counterculture Cook. Waters collaborated with others chefs and a cardiologist to produce Heart-Healthy Cooking for All Seasons. Her awards include the Bon Appetit magazine's Lifetime Achievement Award, Restaurant and Business Leadership Award, Restaurants & Institutions Magazine and the James Beard Humanitarian Award. She was named Best Chef in America by the James Beard Foundation in 1992 and was listed as one of the ten best chefs in the world by Cuisine et Vins de France. (Bowker Author Biography) |
