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Alice Waters and Chez Panisse
Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution | Thomas McNamee
2 posts | 1 read | 2 to read
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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Crystalblu
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She admitted that she was preaching to the choir, but that didn't make her words less poignant! If you love food and the idea of farm to table check this awesome lady out! And it was my drive time NPR host doing the interview!

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BooksForYears
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#Booktober Day 24 - Wish I was there

I wish I was (back) at Chez Panisse, the landmark farm-to-table restaurant in Berkeley, CA. I ate dinner there almost a year ago and still haven't recovered from the delight of that meal.
#chezpanisse #alicewaters #wishiwasthere #yum