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3 Burnside Cooking and Food- US California

Other titles in the Chez Panisse series:

Chez Panisse Vegetables


Chez Panisse Vegetables Cover


Synopses & Reviews

Publisher Comments:

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 butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round.

Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal?

Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen.

Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.


A cookbook containing world-famous recipes offers information on how to grow specific vegetables, when they are in season, how to select the best produce at the market, how to keep it fresh, and how to cook it to its best advantage.


Includes bibliographical references (p. 323-326) and index.

About the Author

Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school; it will soon incorporate a school lunch program in which students will prepare, serve, and share food they grow themselves, augmented by organic dairy products, grains, fruits, vegetables, meat, and fish--all locally and sustainably produced.

David Lance Goines is a Berkeley printer and designer whose friendship with Alice Waters goes back more than thirty years. His famous posters, including his annual Chez Panisse birthday posters, are in the permanent Collections of the Smithsonian Institution in Washington D.C., the Musée des Arts Décoratifs at the Louvre in Paris, the Achenbach Foundation at the California Palace of the Legion of Honor in San Francisco.


What Our Readers Are Saying

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Average customer rating based on 3 comments:

Scot, June 4, 2010 (view all comments by Scot)
This is one of my favorite cookbooks developed in the kitchen of one of the world's best restaurants by a great pioneer of the slow food movement. The arts and crafts inspired prints are beautiful and the recipes are fantastic. Years after buying this book, I still go back to it again and again. Trips to market almost always begin with a quick look through it's pages for ideas on how to use the freshest, locally grown, seasonal produce in recipes that range from quick-cook to project.
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yayellie, June 11, 2008 (view all comments by yayellie)
This book is a tremendous resource! Before I go to the weekend farmer's market, I can flip to the season I'm in and bone up on what I'm about to encounter AND how to pick the best one. The recipes also range from daily/casual to impress-your-friends with Alice Waters fancy dishes.
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Samantha, September 22, 2006 (view all comments by Samantha)
Love the cookbook, it is full of simple yet yummy recipes. As a bonus Ms. Waters has in her alphebetical vegetables, when certain veggies are in season. It is well known the fresher the better.
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(7 of 17 readers found this comment helpful)
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Product Details

Waters, Alice
William Morrow & Company
by Alice L. Waters
Waters, Alice L.
New York :
California style
Cookery, american
Cookery (vegetables)
Specific Ingredients - Vegetables
Regional & Ethnic - American - California Style
Chez Panisse
Cooking and Food-Vegetables General
Edition Number:
1st ed.
Edition Description:
Chez Panisse
Series Volume:
Publication Date:
Grade Level:
10 x 7 x 1.27222 in 42.88 oz

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Related Subjects

Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » California
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Chez Panisse Vegetables Used Hardcover
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Product details 368 pages HarperCollins Publishers - English 9780060171476 Reviews:
"Synopsis" by , A cookbook containing world-famous recipes offers information on how to grow specific vegetables, when they are in season, how to select the best produce at the market, how to keep it fresh, and how to cook it to its best advantage.
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