Alice Waters and Chez Panisse [NOOK Book]

Overview

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 ...
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Alice Waters and Chez Panisse

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Overview

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.


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Editorial Reviews

Los Angeles Times
Charming. . . . What [McNamee] does beautifully is capture the spirit of the restaurant and its spiritual growth, as well as its place in American culture.
San Francisco Chronicle
McNamee, an erudite journalist, essayist, poet, and literary critic, paints a particularly vivid picture of this enfant terrible of the kitchen.
The Seattle Times
A wonderfully entertaining, gossipy glimpse inside a kitchen that continues to surprise and delight.
Saveur
A rounded and convincing portrait of a controversial figure in American cooking.
The New York Times Book Review
Careering, chaotic, and ultimately inspiring . . . McNamee's clear-eyed assessment avoids the usual platitudes about California cuisine and shows how one individual with an understanding of food can carve out a personal identity and at the same time make culinary history.
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Product Details

  • ISBN-13: 9781101202081
  • Publisher: Penguin Group (USA)
  • Publication date: 3/22/2007
  • Sold by: Penguin Group
  • Format: eBook
  • Pages: 400
  • Sales rank: 354,152
  • File size: 3 MB

Meet the Author

Thomas McNamee's work has appeared in Audubon, The New Yorker, Life, Natural History, High Country News, The New York Times, The Washington Post, Saveur, and a number of literary journals.
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Customer Reviews

Average Rating 3.5
( 4 )
Rating Distribution

5 Star

(1)

4 Star

(1)

3 Star

(1)

2 Star

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1 Star

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Sort by: Showing all of 3 Customer Reviews
  • Posted August 15, 2009

    Writing not as Exciting as the Food!

    while I have ot admit the book has inspired me to make a trip to Berkely to sample the fare at Chez Panisse and absorb some of the history and regeneration attributed to this birthplace of mordern american cuisine, I founf the writing, after the fist several chapters, to be repetive, dry and lacking color and emotion. The research was done thoroughly but needed more inventive writing to bring the work to life.

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  • Anonymous

    Posted December 13, 2009

    No text was provided for this review.

  • Anonymous

    Posted March 9, 2012

    No text was provided for this review.

Sort by: Showing all of 3 Customer Reviews

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