Alice waters

[Chef Alice Waters—chef, author, food activist, and the founder and owner of Chez Panisse restaurant](https://www.masterclass.com/classes/alice-waters-teaches-the-art-of-home-cooking) in Berkeley, California—is renowned for her ability to conjure up delicious, seasonal meals from scratch. Her philosophy of food is less about adhering to a set of recipes or strict rules; instead, it’s about exploring and marrying flavors and ingredients as they change through the seasons. The key to cooking…

Revisiting the Edible Schoolyard project at King Middle School in Berkeley, CA, which I attended from 2000-2003.

SANTA CRUZ >> For nearly half a century, Alice Waters has been on a mission to promote fresh and sustainable food, encouraging people to slow down and connect to the source of what they eat.T…

The new book “Chefs’ Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat...

Read a list of chef and food activist Alice Waters' favorite books, including French recipes to the perils of America's fast food industry. Looking for more celebrity reading lists & book recommendations? Click through to the blog for book lists recommended by great writers, musicians, entrepreneurs and more! #alicewaters #chezpanisse #couisine #chef #cook #celebchef #reader #toread #tbr #books #bookshelf #reading #readinglist #booklist #bookrecommendations #readers #favoritebook…

Alice Waters often recommends that cooks master a good minestrone. It’s communal and seasonal, two pillars on which she has built her cooking career. This summer recipe came from the cookbook that is her top seller: "The Art of Simple Food." It uses the best of the season’s green beans, tomatoes and squash. In the spring, fresh peas, asparagus and spinach would make a good vegetable trio, with some fennel standing in for the carrot in the sofrito. In the fall, cubes of butternut squash, a…

Alice Water's Easy Marinated Beets - thecafesucrefarine.com

Locavore pioneer Alice Waters.

Source: Alice Waters and Cookstr

Alice Waters has said that creating a menu “means creating your own reality.” For many years at her famous restaurant, Chez Panisse, she offered up a very special menu for Bastille day, and for the last two decades, she has served a meal that celebrates Northern California garlic. In that same spirit, I’ve created an imagined menu in tribute to her for Bastille Day.

These are the 5 Cookbooks You Must Have in Your Collection! I love them all - the aspirational ones, the practical ones, the teaching ones and the ones that are just beautiful to look at. But of all my cookbooks, these five are my very favorite.

Beloved chef and author Alice Waters and her daughter, Fanny Singer, are hosting a yard...

Australian Gourmet Traveller recipe for walnut and date galette by Alice Waters.

Alice Waters’ lentil salad with prawns

In honor of this week’s Food Issue, I spoke with Alice Waters, the founder and co-owner of the restaurant Chez Panisse, in Berkeley, California, and the …

Alice Waters's Carrot Soup

The food pioneer shares three ways to make perfect eggs.

Source: Chez Panisse Vegetables I love the simplicity of the Chez Panisse Vegetables's recipe, so I've written this one out exactly as it appears in the book and have offered some guidance on quantities/timing below: "Rub an earthenware gratin dish with smashed peeled garlic and butter. Layer overlapping slices of potato cut 1/8-inch thick. Season with salt, pepper, and thyme leaves. Make another layer of potato slices and season again. Moisten with cream, cream and chicken stock, or milk…

I first visited Chez Panisse about ten years ago, a new cook stepping with some awe into what felt like a founding palace of American cuisine. But part of the beauty of Alice Waters’ Chez Panisse is that for all its history and accolades it has remained what it was created to be: a bustling, cozy, unpretentious neighborhood bistro.

This pollo al mattone dish is in itself a hack for perfectly cooked chicken—mattone means "brick" in Italian. "Cooking chicken under a heavy weight results in an exceptionally crispy skin," celebrated Chez Panisse chef Alice Waters writes in The Art of