Most widely held works about Alice Waters
Most widely held works by Alice Waters
The art of simple food : notes, lessons, and recipes from a delicious revolution by Alice Waters ( Book )
2 editions published in 2007 in English and held by 1,141 libraries worldwide
Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients.--From publisher's description.
In the green kitchen : techniques to learn by heart by Alice Waters ( Book )
2 editions published in 2010 in English and held by 926 libraries worldwide
Features basic cooking techniques and natural food recipes, each demonstrated by chefs and friends of the author, including Lidia Bastianich, Thomas Keller, and Deborah Madison.
Dirt! the movie ( Visual )
6 editions published between 2009 and 2010 in English and held by 834 libraries worldwide
Featuring live action and animation, this movie examines the history and current state of the living organic matter that we come from and will later return to.
Chez Panisse vegetables by Alice Waters ( Book )
3 editions published in 1996 in English and held by 710 libraries worldwide
Recipes from the famous Berkeley, California restaurant.
Chez Panisse fruit by Alice Waters ( Book )
2 editions published in 2002 in English and held by 625 libraries worldwide
Chez Panisse Café cookbook by Alice Waters ( Book )
1 edition published in 1999 in English and held by 561 libraries worldwide
Exposing the casual side of Chez Panisse, the renowned chef offers 144 recipes for everything from pizza to home-cured pancetta to apricot bread pudding.
The Chez Panisse menu cookbook by Alice Waters ( Book )
3 editions published between 1982 and 1995 in English and held by 556 libraries worldwide
Chez Panisse pasta, pizza & calzone by Alice Waters ( Book )
2 editions published between 1984 and 1995 in English and held by 498 libraries worldwide
Fanny at Chez Panisse by Alice Waters ( Book )
3 editions published between 1992 and 1999 in English and Japanese and held by 378 libraries worldwide
Seven-year-old Fanny describes her adventures with food and cooking at her mother's restaurant in Berkeley, California. Includes forty-two recipes.
Edible Schoolyard : a universal idea by Alice Waters ( Book )
1 edition published in 2008 in English and held by 250 libraries worldwide
Offers a look at an organic garden on school grounds, which are tended and harvested by students and the benefits that arise from it.
40 years of Chez Panisse : the power of gathering by Alice Waters ( Book )
1 edition published in 2011 in English and held by 221 libraries worldwide
Alice Waters chronicles forty years of Chez Panisse's history, describing the restaurant's opening in Berkeley, California, in 1971, and featuring photographs and menus, along with anecdotes from chefs, journalists, artists, farmers, and others.
Slow Food Nation's Come to the table : the slow food way of living ( Book )
2 editions published in 2008 in English and held by 199 libraries worldwide
Where do great meals begin? This book brings you straight to the source of wonderful flavors, beauty, abundance, and pride of place--the small farms of California and the people who tend them season after season. Celebrated chef and food activist Alice Waters introduces a remarkable group of resilient fresh-food artisans who are committed to keeping our food supply delicious, diverse, and safe--for humans and the planet. Meet the folks down on the farm and learn firsthand about the back-to-the-future small-farm economy that's gaining strength across America. Discover new tastes and memorable traditions. Explore local flavors, wit and wisdom along with the universal values of a food system that is "good, clean, and fair." Recreate a range of sumptuous yet simple meals with the farmers' own family recipes. Sustainable food is real food.--From publisher description.
Ingredients the local food movement takes root ( Visual )
1 edition published in 2011 in English and held by 196 libraries worldwide
American food is in a state of crisis. Obesity and diabetes are on the rise, food costs are skyrocketing, family farms are in decline, and our agricultural environment is in jeopardy. Explore a thriving local food movement as our world becomes a more flavorless, disconnected, and dangerous place to eat.
Julia Child's kitchen wisdom ( Visual )
1 edition published in 2003 in English and held by 188 libraries worldwide
A culinary retrospective, includes a variety of Julia Child's memorable appearances from her 40 year television career as well as interviews with noted culinary figures.
Slow : life in a Tuscan town by Douglas Gayeton ( Book )
1 edition published in 2009 in English and held by 139 libraries worldwide
Exploring the narrative boundaries of still photography propelled artist Gayeton on a remarkable journey into the heart of hidden Tuscany.
Chez Panisse cooking by Paul Bertolli ( Book )
2 editions published between 1994 and 1996 in English and held by 137 libraries worldwide
Since the first meal served at Chez Panisse in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature--dedicated to the common interest of environment and consumer in the use of fresh organic ingredients. In this cookbook, chef Paul Bertolli presents the Chez Panisse kitchen's explorations and reexaminations of earlier triumphs. Expanding upon--and sometimes simplifying--the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself. Above all, the recipes are meant to inspire the cook to create his or her own version, to awaken the senses to the nuances of taste, texture, and color in cooking.--From publisher description.
Nourish food + community ( Visual )
1 edition published in 2009 in English and held by 95 libraries worldwide
"With beautiful visuals and engaging stories, Nourish explores the provocative question: What's the story of your food? By providing a "big picture" view of our food system, Nourish reveals the many ways that food connects to our environment, our health and our communities. Most importantly, Nourish offers specific action steps that viewers can take to help create a sustainable food future."--Website.
Edible Schoolyard by Alice Waters ( Book )
1 edition published in 2009 in English and held by 76 libraries worldwide
Waters and a small group of teachers and volunteers planted the Edible Schoolyard in the abandoned soil of an urban middle school in Berkeley. With inspiring images, this work presents a visionary model for sustainable farming and childhood nutrition. 50 color images.
The art of simple food by Alice Waters ( Book )
3 editions published between 2008 and 2010 in English and Chinese and held by 54 libraries worldwide
Deux cuisines en Provence = Two kitchens in Provence by M. F. K Fisher ( Book )
2 editions published in 1999 in English and held by 30 libraries worldwide
Biography California California--Berkeley Calzone Chez Panisse Chez Panisse Café Child, Julia Cookbooks Cooking Cooking, American Cooking, French Cooking (Fruit) Cooking (Natural foods) Cooking (Pasta) Cooking (Vegetables) Cooks Documentary films Feature films Fisher, M. F. K.--1908-1992 Food industry and trade Food preferences Food supply History Juvenile works Local foods Natural foods Nonfiction films Nutrition--Study and teaching Organic farming Organic gardening--Study and teaching Pizza Produce trade Quick and easy cooking Restaurants Restaurateurs School gardens Slow food movement Soil conservation Soil ecology Soil fertility Soils Soils--Economic aspects Soils--Environmental aspects Soils--Social aspects Sustainable living United States Vegetarian cooking Waters, Alice Women cooks Women food writers