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Chez Panisse Cooking

New Tastes and Techniques

Chez Panisse Cooking( )
Author: Bertolli, Paul
Waters, Alice
ISBN:978-0-394-56970-3
Publication Date:Oct 1988
Publisher:Random House Publishing Group
Imprint:Random House
Book Format:Hardback
List Price:USD $28.00
Book Description:

"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse. Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world. 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...
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Book Details
Pages:320
Detailed Subjects: Cooking / Regional & Ethnic / French
Physical Dimensions (W X L X H):7.8 x 9.36 Inches
Book Weight:2.369 Pounds
Author Biography
Bertolli, Paul (Author)
Chef and restauranteur Alice Waters was born April 28,1944, in Chatham, New Jersey. She attended University of California at Berkeley where she earned a degree in French Cultural Studies.

She has been the owner of the Chez Panisse in Berkeley, California for almost three decades. She is the author of The Chez Panisse Menu Cookbook, and Chez Panisse Vegetables. She also wrote a memoir entitled Coming to My Senses: The Making of a Counterculture Cook. Waters collaborated with others chefs and a cardiologist to produce Heart-Healthy Cooking for All Seasons.

Her awards include the Bon Appetit magazine's Lifetime Achievement Award, Restaurant and Business Leadership Award, Restaurants & Institutions Magazine and the James Beard Humanitarian Award. She was named Best Chef in America by the James Beard Foundation in 1992 and was listed as one of the ten best chefs in the world by Cuisine et Vins de France.

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