AliceWaters news

Alice Waters: Picture Perfect As The Constant Gardener

NPR (blog) - Jan 25, 2012
by Kristofor Husted Chefs Jose Andres and Alice Waters pose along side her newly installed portrait, by photographer Dave Woody, at the National Portrait Gallery in Washington, on Jan. 20, 2012. Chefs Jose Andres and Alice Waters pose along side her ...

Alice Waters at the Sunday Market

The Georgetown Dish - Jan 23, 2012
First, are the people: Today, I bumped into my good friend, Ann Yonkers, the Co-Founder of Fresh Farm Markets, and with her, Alice Waters, Chef, Author, and Pioneer for a “Fresh, Clean, and Fair” Food Economy. Ms. Waters is in Washington, ...

Sunday Night Suppers: Alice Waters and Joan Nathan Pop in at the Purdum-Myers ...

Washingtonian.com (blog) - Jan 23, 2012
By Jessica Voelker Host Todd Purdum poses with Alice Waters, Dee Dee Myers (the hostess), and Joan Nathan. Photograph by Kevin Allen. Truffled risotto fritters. War Shore oysters with pickled ramps and fish peppers. Morsels of marinated hamachi with ...

Alice Waters - premium items on eBay

Alice Waters SIGNED The Art Of Simple Food CHEZ PANISSE

Metropolis Magazine 2007 2008 LOT Design Architecture Tom Dixon Alice Waters

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Alice Waters books

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

by: Alice Waters
Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.

With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks.
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Culinary Artistry

by: Andrew Dornenburg, Karen Page
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."a Molly O'Neil in The New York Times Magazine.

For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste.
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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

by: Anthony Bourdain

The long-awaited follow-up to the megabestseller Kitchen Confidential

In the ten years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, from Monday fish to the breadbasket conspiracy, much has changed for the subculture of chefs and cooks, for the restaurant business—and for Anthony Bourdain.

Medium Raw explores these changes, moving back and forth from the author's bad old days to the present.
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Chez Panisse Vegetables

by: Alice L. Waters
For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round.
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Alice Waters pictures on the web