Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution

The first authorized biography of "the mother of American cooking" (The New York Times)

This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't long before Waters and her motley coterie of dreamers inspired a new culinary standard incorporating ethics, politics, and the conviction that the best-grown food is also the tastiest. Based on unprecedented access to Waters and her inner circle, this is a truly delicious rags-to-riches saga.

• Coming to My Senses: The Making of a Counterculture Cook
• The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
• My Pantry: Homemade Ingredients That Make Simple Meals Your Own
• Coming to My Senses: The Making of a Counterculture Cook
• The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden
• Chez Panisse Café Cookbook
• Chez Panisse Vegetables
• 40 Years of Chez Panisse: The Power of Gathering
• Chez Panisse Menu Cookbook
• In the Green Kitchen: Techniques to Learn by Heart