Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution

Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution - Paperback

$27.00
$27.00
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Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution
  • Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution
Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution - Paperback

Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution - Paperback

by Thomas McNamee
$27.00
$27.00

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 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.
ISBN9780143113089
Author Thomas McNamee
PublisherPenguin Publishing Group
GenreBiography, Food & cooking, and History
FormatPaperback
PublishedMarch 2008
LanguageENG- English
Pages400
Weight1.0 lb
Target AudienceAdults
Print SizeStandard Print

Related Subjects

Biography & Autobiography Cooking History Nonfiction

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More by Thomas McNamee

Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution

Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution - Paperback

Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution - Paperback

By Thomas McNamee

About Thomas McNamee

Thomas McNamee is the recipient of a 2016 John Simon Guggenheim Foundation fellowship. He is the author of The Grizzly Bear; Nature First: Keeping Our Wild Places and Wild Creatures Wild; A Story of Deep Delight; The Return of the Wolf to Yellowstone; Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution; The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance; and The Killing of the Wolf Number Ten. He wrote the PBS documentary Alexander Calder, which won a Peabody Award and an Emmy. He lives in San Francisco.

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