WorldCat Identities

Waters, Alice

Overview
Works: 126 works in 276 publications in 5 languages and 19,208 library holdings
Genres: Cookbooks  Biography  Documentary films  Environmental films  Live-action/animation films  Biographies  Autobiographies  Juvenile works  Anecdotes  Festschriften 
Roles: Author, Contributor, Interviewee, Narrator, Author of introduction, Other
Publication Timeline
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Most widely held works by Alice Waters
The art of simple food : notes, lessons, and recipes from a delicious revolution by Alice Waters( Book )

14 editions published between 2007 and 2014 in 3 languages and held by 1,347 WorldCat member 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
Dirt! : the movie( Visual )

9 editions published between 2009 and 2011 in English and held by 1,179 WorldCat member 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. Educational edition includes both the 80 minute version with bonus features and the 40 minute classroom version. Study guide available at www.bullfrogfilms.com
In the green kitchen : techniques to learn by heart by Alice Waters( Book )

4 editions published in 2010 in English and held by 1,024 WorldCat member 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
Chez Panisse vegetables by Alice Waters( Book )

5 editions published between 1996 and 2014 in English and held by 669 WorldCat member libraries worldwide

Recipes from the famous Berkeley, California restaurant
Chez Panisse fruit by Alice Waters( Book )

7 editions published between 2002 and 2014 in English and held by 563 WorldCat member libraries worldwide

A collection of recipes for fruity dishes from the famous Chez Panisse restaurant
My pantry by Alice Waters( Book )

8 editions published in 2015 in English and held by 534 WorldCat member libraries worldwide

An accessible collection of essays and recipes introduces the James Beard Award-winning author's philosophies about making one's own provisions using seasonal, organic and healthy artisanal foods.--Publsiher's description
The Chez Panisse menu cookbook by Alice Waters( Book )

6 editions published between 1982 and 2011 in English and held by 512 WorldCat member libraries worldwide

One hundred thirty recipes by the founder-chef-proprietor of one of America's truly great restaurants range from simple salads to roast duck with wild mushrooms and coulibiac of salmon with wild rice
The art of simple food II : recipes, flavor, and inspiration from the new kitchen garden by Alice Waters( Book )

7 editions published in 2013 in English and held by 476 WorldCat member libraries worldwide

"For the hundreds of thousands of readers who bought Alice Waters's bestselling and now-classic book The Art of Simple Food, and for supporters of all ages of the sustainable food movement, here is a timely cookbook that centers on Alice's plant-forward way of cooking and puts forth her passion for seasonality and celebrating all vegetables. Alice Waters is the leader of the local, sustainable food movement. While The Art of Simple Food was steeped in general cooking technique, The Art of Simple Food II brings vegetable-forward meals to the table. With 300 seasonal recipes and 300 exquisite line drawings, this follow-up to the revered Art of Simple Food beautifully encompasses Alice's vision for eating what grows in our earth, all year long. This book is for longtime fans of Alice plus the new generation of home cooks who care deeply about the source of their food and who so admire Alice's efforts in the food movement. It is a must-read for home cooks who shop at farmer's markets and supermarket perimeters, and who belong to CSAs, as she guides you on how to choose the best ingredients. And it will be of special interest to those who grow their own food in their kitchens, backyards, or community gardens because gardening information is included. Alice teaches you how to bring the most flavor and versatility to the plants, using familiar and new ingredients. With this book, she empowers you to nourish yourself for a more responsible and rewarding life in the kitchen and at the table"--
Alice Waters and the trip to delicious by Jacqueline Briggs Martin( Book )

3 editions published in 2014 in English and held by 468 WorldCat member libraries worldwide

Chef Alice Waters takes her friends on a tour of healthy eating
Chez Panisse pasta, pizza & calzone by Alice Waters( Book )

5 editions published between 1984 and 2011 in English and Undetermined and held by 440 WorldCat member libraries worldwide

This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate. From the Trade Paperback edition
Courage is contagious : and other reasons to be grateful for Michelle Obama by Nicholas Haramis( Book )

1 edition published in 2017 in English and held by 434 WorldCat member libraries worldwide

"A collection of essays celebrating the influential former first lady, by an array of acclaimed contributors and with a foreword by Lena Dunham. Michelle Obama's legacy transcends categorization. Mrs. Obama was not only our first black first lady; she was President Obama's equal partner in marriage and parenthood and a tireless advocate for women's rights, education, healthy eating, and exercise. Her genre-busting personal style encouraged others to speak, to engage, even to dress as they wished. In an extension of his popular T, the New York Times Style Magazine feature, Nick Haramis has assembled nineteen essays from prizewinning writers, Hollywood stars, and political leaders--all of whom have been moved and influenced by Mrs. Obama's extraordinary example of grace in power. Here are original testimonials from Gloria Steinem, Chimamanda Ngozi Adichie, Alice Waters, and Charlamagne the God, among others. Presidential biographer Jon Meacham supplies historical perspective. Actress Tracee Ellis Ross suggests that Mrs. Obama 'provided an antidote to all the false representations of black women that have inundated us for centuries.' Anna Wintour and designer Jason Wu celebrate the former first lady's impact as an international fashion icon. Two ninth-grade girls--one in training to be a boxer--talk about how Mrs. Obama has emboldened them to be themselves. Here are some of the many facets of Michelle Obama as she continues to inspire us, a stirring reminder that the best of America once lived in the White House, embodied in one authentic, inclusive, and courageous woman.--Jacket flap
The book of food : a cook's guide to over 1,000 exotic and everyday ingredients by Frances Bissell( Book )

1 edition published in 1994 in English and held by 419 WorldCat member libraries worldwide

Frances Bissell describes over 1,000 food ingredients and tells how to buy, store, and prepare each one
Edible Schoolyard : a universal idea by Alice Waters( Book )

8 editions published between 1999 and 2015 in English and Japanese and held by 407 WorldCat member 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
Cooking with Italian grandmothers : recipes and stories from Tuscany to Sicily by Jessica Theroux( Book )

2 editions published in 2010 in English and held by 403 WorldCat member libraries worldwide

Jessica Theroux explores the kitchens of Italian grandmothers and provides approximately one hundred classic recipes that use traditional cooking and preparation techniques to create a range of dishes
Chez Panisse cooking by Paul Bertolli( Book )

5 editions published between 1988 and 2006 in English and Undetermined and held by 400 WorldCat member 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
40 years of Chez Panisse : the power of gathering by Alice Waters( Book )

2 editions published in 2011 in English and held by 388 WorldCat member 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
Alice Waters and her delicious revolution( Visual )

1 edition published in 2017 in English and held by 195 WorldCat member libraries worldwide

"Follow Alice Waters through a year of seasonal shopping and cooking, and discover both the recipes and vision of an artist and an advocate. She and her now-famous restaurant Chez Panisse became a major force behind the way Americans eat and think about food, launching the explosion of local farmers’ markets and redesigned supermarket produce departments. Distressed by the food she saw in public schools, Waters started an organic garden with an integrated curriculum at the Martin Luther King Middle School near her house, an idea inspired by The Garden Project at the San Francisco county jail. The idea of an Edible Schoolyard has now spread across the US—and inspired similar programs worldwide. She is an activist with a flawless palette who has taken her gift for food and turned it into consciousness about the environment and nutrition, and a device for social change."--Back cover
Coming to my senses : the making of a counterculture cook by Alice Waters( Book )

5 editions published between 2017 and 2018 in English and held by 17 WorldCat member libraries worldwide

-- Coming to My SensesComing to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food
Alice Waters and the trip to delicious by Jacqueline Briggs Martin( )

2 editions published in 2014 in English and held by 13 WorldCat member libraries worldwide

Come along with Chef Alice Waters on a wonderful trip to Delicious! She learned as a child, and wants all children to share with her, the joy of tasting real food that begins not in the kitchen, but in the fields with good soil and caring farmers. This lively presentation chronicles Alice's passion, from her childhood to her travels to France, and back home to establish the landmark restaurant Chez Panisse and the Edible Schoolyard project. With an Afterword read by Alice Waters that offers children tips on how to enjoy good food, and a Note read by the author, this is a delightful and inspiring journey for kids of all ages!
Coming to my senses : the making of a counterculture cook by Alice Waters( )

2 editions published in 2017 in English and held by 3 WorldCat member libraries worldwide

The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape-Alice least of all. Fueled in equal parts by naivete and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food
 
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The art of simple food : notes, lessons, and recipes from a delicious revolution
Alternative Names
Alice Waters Alice Waters

Alice Waters Amerikaans chefkokkin

Alice Waters US-amerikanische Köchin

Waters, Alice Louise

Уотерс, Алиса

אליס ווטרס

آلیس واترز

アリス・ウォーターズ

ウォータース, アリス

艾莉絲·瓦特斯

Languages
Covers
In the green kitchen : techniques to learn by heartChez Panisse vegetablesChez Panisse fruitThe Chez Panisse menu cookbookChez Panisse pasta, pizza & calzoneEdible Schoolyard : a universal ideaCooking with Italian grandmothers : recipes and stories from Tuscany to SicilyChez Panisse cooking40 years of Chez Panisse : the power of gathering