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Alice Waters is one of America's best known chefs. First noticed in the 1970s, she inspired a generation of food lovers with her passion for freshness and the best ingredients. Her influence helped infuse menus all over the US with dishes rooted in Mediterranean cooking, often with a sunny, Californian twist. Dishes at the casual café, located upstairs in the same enchanting house as Chez Panisse, her more formal restaurant in Berkeley, California, include Wood Oven Baked Porcini Mushrooms, Tuna Confit and Meyer Lemon Éclairs. Waters suggests making the mushrooms in your fireplace if you can, although recipe directions are for a conventional oven. Typical of the ingredient-driven cooking Waters encourages, the stunning tang of the éclairs requires Meyer lemons: a cross between a lemon and an orange, which are now exported beyond their native California. However, the fresh tuna steak gently simmered in olive oil with garlic, fresh thyme, and fennel seeds and served with barely cooked green beans and aïoli, a pungent garlic mayonnaise, is sublime even made in an apartment kitchen. Her point is that you should use her recipes as guides, letting them inspire you to make the most of locally produced, seasonal foods in your area.
Alice Waters is an enchanting raconteur and an activist as well as a chef. In The Chez Panisse Café Cookbook, she weaves her beliefs about food as pleasure, sustenance, art and politics with over 200 recipes. Bringing you into the community she has been instrumental in creating to preserve the earth's resources as well as to provide great ingredients, Waters tells about the producers who share her passions.
They respect the environment, using only sustainable production methods while delivering the freshest possible product, be it free-range poultry and eggs, acorn-fed pigs, impeccable oysters or organically grown fruits and vegetables.
Jewel-coloured Art Nouveau-style illustrations by David Goines give this book the same distinctive look as earlier Chez Panisse cookbooks. --Dana Jacobi
Review
Waters shares her Chez Panisse vision: that all of the restaurant's ingredients be certifiable as "organically grown" by the year 2000. A culinary purist, Waters devotes herself to cooking with fresh, seasonal, organic ingredients, relying upon a choice network of purveyors, producers, farmers, fishmongers, and ranchers. The clear and incisive recipes range from simple (Fresh Mozzarella Salad) to elaborate (Headcheese, a jellied meat dish with one small pig's head and two pig's feet) and time-consuming (15-day Home-Cured Pancetta), with an emphasis on incorporating seasonal bounty--for example, Minestra Verdissima (spring); Venetian-style Pickled Sand Dabs (summer); Wild Nettle Frittata (autumn-winter); Spicy Baked Crab (winter). Despite Waters's militant stance on using organic ingredients and her exquisite attention to ingredient details, she suggests only two pantry essentials: kosher salt and quality olive oil. Aspiring to achieve a higher food karma, Waters successfully delivers a charmingly erudite yet accessible reference.Publishers Weekly, August 16, 1999Casual, unpredictable, delectable--so run the recipes offered up in food visionary Alice Waters's latest confection. With chapters on everything from vegetables (Artichoke, Cardoon, and Endive Salad) to fish and shellfish (King Salmon in Fig Leaves) to sweets (Mulberry Sherbet), Waters's inspired tome comes generously accented with lively, useful notes on the farm-fresh fare she helped pioneer.ELLE magazine, September 1999
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What Do Customers Ultimately Buy After Viewing This Item?
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56% buy the item featured on this page: Chez Panisse Cafe Cookbook £12.99 |
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18% buy The Art of Simple Food £16.25 |
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12% buy Chez Panisse Vegetables £19.99 |
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9% buy Ottolenghi: The Cookbook £16.00 |
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