We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites.
So writes Alice Waters of the opening of Berkeley's Chez Panisse Cafe on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Cafe is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the...
We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and...
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...
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 pl...
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 New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food isan indispensable resource for home cooks. Here you will find Alice s philosophy on everything from stocking your...
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 ...
One hundred thirty recipes by the founder-chef-proprietor of one of America's truly great restaurants range from simple salads to roast duck with wild mushrooms and coulibiac of salmon with wild rice.
One hundred thirty recipes by the founder-chef-proprietor of one of America's truly great restaurants range from simple salads to roast duck with wild...
Bathed in the warm clarity of the summer sun in Provence, Marcel Pagnol's childhood memories celebrate a time of rare beauty and delight.Called by Jean Renoir "the leading film artist of his age," Pagnol is best known for such films as The Baker's Wife, Harvest, Fanny, and Topaze, as well as the screen adaptations of his novels Jean de Florette and Manon of the Springs (North Point, 1988). But he never forgot the magic of his Provencal childhood, and when he set his memories to paper late in life the result was a great new success. My Father's Glory and My Mother's Castle appeared...
Bathed in the warm clarity of the summer sun in Provence, Marcel Pagnol's childhood memories celebrate a time of rare beauty and delight.Called by ...
In An Everlasting Meal, Tamar Adler has written a book that "reads less like a cookbook than like a recipe for a delicious life" (New York magazine). In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week's worth of...
In An Everlasting Meal, Tamar Adler has written a book that "reads less like a cookbook than like a recipe for a delicious life" (New Yo...
One of "The Atlantic"'s Best Food Books of 2014 Fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, from the founder of Slow Food USA. 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...
One of "The Atlantic"'s Best Food Books of 2014 Fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, fr...
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. Violet is a jewel box of a cake shop and cafe 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...
A design-forward cookbook for sweet and savory baked goods from London's popular Violet Bakery that focuses on quality ingredients, seasonality, an...
