Book description
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,
Waters constantly emphasizes the joys and ease of cooking with local,
fresh food, whether in soups, salads or sensual, classic desserts.
Alice Waters
, chef, author, and the proprietor of Chez Panisse, is an American
pioneer of a culinary philosophy that maintains that cooking should be
based on the finest and freshest seasonal ingredients. Over the course
of nearly forty years, Chez Panisse has helped create a community of
local farmers and ranchers whose dedication to sustainable agriculture
assures the restaurant a steady supply of fresh and pure ingredients.
Waters is Vice President of Slow Food International, and author of eight
books, including The Art of Simple Food: Notes and Recipes from a
Delicious Revolution,
from which this selection is taken. She was awarded the French Legion
d'Honneur
in 2010.
