Alice Waters

"When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that...

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

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 naivet� 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...

One of America's most influential chefs Alice Waters created a revolution in 1971 when she introduced local organic fare at her Berkeley California restaurant Chez Panisse. Twenty-five years later she and a small group of teachers and volunteers turned over long-abandoned soil at an urban middle school in Berkeley and planted the Edible Schoolyard. The schoolyard has since grown into a universal idea of Edible Education that integrates academics with...

Presents a history of the White House Gardens, including Michelle Obama's kitchen garden planted with help from some fifth graders at Bancroft Elementary School, in a book that provides recipes and gardening ideas.

Ellie the elephant is the only kid at a party, where the food meant for the grown-ups is out of reach--but she spies a tiny chef in his mouse hole baking a small apple pie that is just the right size for her. Includes a recipe by Alice Waters for a child-size apple pie.

Describes what meat-eaters can do to make intelligent and informed choices about what they're eating and where it came from, and offers steps anyone can take to become part of the sustainable food movement.

Through live action and animation, examines the history and current state of the living organic matter that feeds and shelters humanity, and helps regulate the Earth's climate.