Alice Waters and Chez Panisse

The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution

Nonfiction, Food & Drink, Food Writing, Biography & Memoir
Cover of the book Alice Waters and Chez Panisse by Thomas McNamee, Penguin Publishing Group
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Author: Thomas McNamee ISBN: 9781101202081
Publisher: Penguin Publishing Group Publication: March 22, 2007
Imprint: Penguin Books Language: English
Author: Thomas McNamee
ISBN: 9781101202081
Publisher: Penguin Publishing Group
Publication: March 22, 2007
Imprint: Penguin Books
Language: English

The first authorized biography of "the mother of American cooking" (The New York Times)

This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't long before Waters and her motley coterie of dreamers inspired a new culinary standard incorporating ethics, politics, and the conviction that the best-grown food is also the tastiest. Based on unprecedented access to Waters and her inner circle, this is a truly delicious rags-to-riches saga.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The first authorized biography of "the mother of American cooking" (The New York Times)

This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't long before Waters and her motley coterie of dreamers inspired a new culinary standard incorporating ethics, politics, and the conviction that the best-grown food is also the tastiest. Based on unprecedented access to Waters and her inner circle, this is a truly delicious rags-to-riches saga.

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