Chez Panisse Vegetables

A collection of outstanding recipes—arranged alphabetically by vegetable—from the acclaimed restaurant that launched the farm-to-table movement.

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 butter...