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Most popular at the top
- Potter/TenSpeed/Harmony 2010; US$ 30.00
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen 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. She demystifies the... more...
- Potter/TenSpeed/Harmony 2010; US$ 35.00
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... more...
- Random House Publishing Group 2011; US$ 21.95
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. more...
- Penguin Books Ltd 2011; US$ 9.86
A champion of organic, locally produced and seasonal food and founder of acclaimed Californian restaurant Chez Panisse, Alice Waters explores the simplest of dishes in the most delicious of ways, with fresh, sustainable ingredients a must, even encouraging cooks to plant their own garden. From orange and olive salad to lemon curd and ginger snaps,... more...
- Potter/TenSpeed/Harmony 2013; US$ 35.00
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... more...
- Potter/TenSpeed/Harmony 2017; US$ 27.00
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. When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever... more...
- Random House Publishing Group 2011; US$ 20.00
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. From the Trade Paperback edition. more...
- Scribner 2011; US$ 16.00
Reviving the inspiring message of M. F. K. Fisher?s How to Cook a Wolf ? written in 1942 during wartime shortages? An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans,... more...
- Random House Publishing Group 2013; US$ 26.00
An inspiring story for everyone who?s ever dreamed of growing the food they eat 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... more...
- Artisan 2008; US$ 17.95
Forget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives... more...