Imatge de l'autor
27+ obres 4,836 Membres 59 Ressenyes 4 preferits

Sobre l'autor

Chef and restauranteur Alice Waters was born April 28,1944, in Chatham, New Jersey. She attended University of California at Berkeley where she earned a degree in French Cultural Studies. She has been the owner of the Chez Panisse in Berkeley, California for almost three decades. She is the author mostra'n més 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) mostra'n menys


Obres de Alice L. Waters

Chez Panisse Vegetables (1996) 571 exemplars
Chez Panisse Menu Cookbook (1982) — Autor — 423 exemplars
Chez Panisse Café Cookbook (1999) 385 exemplars
Chez Panisse Fruit (2002) — Autor — 308 exemplars
Chez Panisse Cooking (1988) 303 exemplars
In the Green Kitchen: Techniques to Learn by Heart (2010) — Autor — 216 exemplars

Obres associades

An Everlasting Meal: Cooking with Economy and Grace (2011) — Pròleg — 697 exemplars
Tartine: A Classic Revisited (2006) — Pròleg, algunes edicions501 exemplars
The Taste of Country Cooking (1978) — Pròleg, algunes edicions421 exemplars
A Platter of Figs and Other Recipes (2008) — Pròleg — 279 exemplars
Chez Panisse Desserts (1985) — Prefaci — 225 exemplars
Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters (2005) — Pròleg, algunes edicions201 exemplars
The Kindness of Strangers (2003) — Col·laborador — 199 exemplars
A Slice of Organic Life (2007) — Pròleg — 197 exemplars
Twelve Recipes (2014) — Pròleg — 164 exemplars
Best Food Writing 2006 (2006) — Col·laborador — 99 exemplars
The plant kingdoms of Charles Jones (1998) — Prefaci — 98 exemplars
Food and Wine Best of the Best Cookbook Recipes 2008 Volume 11 (2008) — Col·laborador — 98 exemplars
Best Food Writing 2008 (2008) — Col·laborador — 83 exemplars
Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (2009) — Col·laborador — 81 exemplars
Not for Bread Alone: Writers on Food, Wine, and the Art of Eating (1992) — Col·laborador — 71 exemplars
Best Food Writing 2000 (2000) — Pròleg — 60 exemplars
Letters to a Young Farmer: On Food, Farming, and Our Future (2017) — Col·laborador — 59 exemplars
Life à la Henri: Being the Memories of Henri Charpentier (2001) — Introducció, algunes edicions48 exemplars
Studio Olafur Eliasson: The Kitchen (2016) — Pròleg, algunes edicions35 exemplars
Eating with the Chefs (2014) — Col·laborador — 27 exemplars
Gifts from the Christmas Kitchen (1984) — Col·laborador — 13 exemplars
Parenthesis 19 (2010) — Col·laborador — 4 exemplars


Coneixement comú



Fanny At Chez Panisse by Alice Waters.

This beautiful and whimsical cover caught my eye yesterday. It took maybe an hour for me to read.

Told from Fanny’s perspective it’s a gentle depiction of the joys of fine dining.

I liked reading this- it reminded me of when I was a pastry chef and we’d cluster around an exciting fresh or new ingredient. Or when I’d experiment with different flavors. I made delicious lavender and lemon gelato. I’d make us milkshakes at the end of a long day and the cool lemon was so nice and the lavender so delicate.

As far as content considerations there is mention of Fanny getting a pinch (maybe on the bottom I don’t recall) and not liking it. There are also a couple mentions of organic food being better and one of Alice Waters currently working with food justice. Still extremely low on politics and I’m only mentioning it to be thorough.

The illustrations are fantastic and it’s really quite lovely as a peek into life as the child of a restaurateur. I might pair this with Night Of The Moonjellies.

There is also a section of simple recipes. If you do not know, Alice Waters is all about freshness and seasonality so that is an important thing to consider when cooking these.
… (més)
FamiliesUnitedLL | Hi ha 3 ressenyes més | May 5, 2024 |
I wanted to like this book. I greatly admire Alice Waters, and enjoy food memoirs, but this is, quite simply, not well written.
jilldugaw | Hi ha 9 ressenyes més | Jan 27, 2024 |
I first heard of Alice Waters through the series Salt Fat Acid Heat where Samin Nosrat talked about Chez Panisse and then visited her to make pasta. So it is fascinating to read this book, to go from the people's (often admiring) perspectives of Waters' ambition and skills, to her own retelling of her almost lackadaisical and languorous path to the Waters and Chez Panisse so revered now.

Notable things to me:
1. Waters is hilariously boy-crazy! Falling in love left, right, and centre wherever she goes. I would almost argue that she's similarly girl-crazy the way she introduces her female friends, very focused on their physical attributes!
2. Waters surrounded herself with a good group of like-minded people who inspired her to learn. She managed to incorporate so many aspects of her friendships (or friends' skills) into her passion restaurant, by being so involved in the culture, or counterculture. That even if she hadn't opened an restaurant, her life would have just been as full and so fulfilling in its own right, without this universal public stamp of approval for Chez Panisse.
3. How absolutely lucky Waters was, but also her absolute openness to these opportunities. I can imagine simultaneously how fun yet also frustrating it would be for me to have a friend or close relative like Waters. However, as a reader, fabulous to read of such a charmed life.

As Waters' mother told her, she has lived a life so many have dreamed of. It's such a product of a specific time and place, I truly cannot foresee a similar life trajectory for anyone who can make such a cultural impact.
… (més)
kitzyl | Hi ha 9 ressenyes més | Oct 21, 2023 |



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