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27+ Works 4,689 Membros 57 Reviews 4 Favorited

About the Author

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 mostrar mais 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) mostrar menos


Obras de Alice L. Waters

Chez Panisse Vegetables (1996) 559 cópias
Chez Panisse Menu Cookbook (1982) — Autor — 413 cópias
Chez Panisse Café Cookbook (1999) 370 cópias
Chez Panisse Fruit (2002) — Autor — 306 cópias
Chez Panisse Pasta, Pizza, Calzone (1984) — Autor — 300 cópias
Chez Panisse Cooking (1988) 299 cópias
In the Green Kitchen: Techniques to Learn by Heart (2010) — Autor — 213 cópias

Associated Works

An Everlasting Meal: Cooking with Economy and Grace (2011) — Prefácio — 662 cópias
Tartine: A Classic Revisited (2006) — Prefácio, algumas edições482 cópias
The Taste of Country Cooking (1978) — Prefácio, algumas edições406 cópias
Chez Panisse Desserts (1985) — Prefácio — 223 cópias
The Kindness of Strangers (2003) — Contribuinte — 199 cópias
Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters (2005) — Prefácio, algumas edições198 cópias
Twelve Recipes (2014) — Prefácio — 157 cópias
Best Food Writing 2006 (2006) — Contribuinte — 99 cópias
The plant kingdoms of Charles Jones (1998) — Prefácio — 95 cópias
Best Food Writing 2008 (2008) — Contribuinte — 83 cópias
Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (1763) — Contribuinte — 82 cópias
Best Food Writing 2000 (Best Food Writing) (2000) — Prefácio — 59 cópias
Letters to a Young Farmer: On Food, Farming, and Our Future (2017) — Contribuinte — 57 cópias
Life à la Henri: Being the Memories of Henri Charpentier (2001) — Introdução, algumas edições45 cópias
Studio Olafur Eliasson: The Kitchen (1642) — Prefácio, algumas edições31 cópias
Eating with the Chefs (2014) — Contribuinte — 25 cópias
Gifts from the Christmas Kitchen (1984) — Contribuinte — 13 cópias
Parenthesis 19 (2010) — Contribuinte — 4 cópias


(23) Alice Waters (67) American (76) American cooking (26) art (27) baking (88) Berkeley (36) California (91) California cuisine (32) cbrcb (27) chef (48) Chez Panisse (87) cookbook (876) cookbooks (279) cookery (160) cooking (725) culinary (29) desserts (65) essays (24) EYB-indexed (25) first edition (27) food (544) Food & Cooking (36) food and drink (44) food writing (64) French (47) fruit (52) hardcover (26) Kindle (42) memoir (61) non-fiction (322) pasta (26) photography (24) pizza (30) recipes (152) reference (39) restaurants (136) signed (29) to-read (329) vegetables (73)

Conhecimento Comum



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.
… (mais)
kitzyl | outras 8 resenhas | Oct 21, 2023 |
This was a bit tone-deaf and reeked of privilege.

Would we all love to cook our food from scratch with organic locally grown seasonal produce and love our jobs? Yes.

Do we all have the time, money or energy to do this? No.

Does this book address wage, time and health inequality in regards to how we could love this way with our own limitations? No.

That aside, the writing was easy to read and I liked that it included photography.
spiritedstardust | outras 3 resenhas | Jan 4, 2023 |
Oddly, this book purports to be from Fanny's point of view, though it is written by her mother, Alice Waters, and Bob Carrau. The first 80 pages or so are "Fanny's French Adventures," a meandering series of vignettes, largely food-focused, of Fanny's time in France as a child. The second half of the book is made of recipes for breads, hors d'oeuvres, soups, small plates, main courses, salads, desserts, and jams. I'm planning to try the gougeres (cheese puffs).

Special "French" rules:
-Shop at farmers' markets
-Plant a garden
-Balance your menu
-Treasure the past
-Ask for help
-Set the table
-Start each meal with a toast
… (mais)
JennyArch | May 27, 2022 |



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