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

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

ISBN13: 9781594201158
ISBN10: 1594201153
Condition: Standard
Dustjacket: Standard
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In an authorized biography-the story of Alice Waters, Chez Panisse, and the San Francisco 1970s counterculture food revolution that invented "American cuisine"

Not so long ago it was nearly impossible to find a cappuccino or a croissant in this country, and goat cheese and mesclun lettuce were virtually unheard of. Most people had no idea what "organic" food was, and even fewer thought about "sustainable farming." But in 1971, in a corner of Berkeley, California, a young Francophile named Alice Waters opened a small counterculture restaurant for her friends called Chez Panisse and launched an entirely new way of thinking about and serving food in America. Without an ounce of business sense or financial discipline, Alice relied on the coterie of devoted friends and followers who developed around her and on her strong principles of, among other things, using only locally grown and organic ingredients at the peak of their seasons, to keep her restaurant afloat. It was a reckless, extravagant, inexperienced venture that would have failed at any other time and place, but that instead-somehow-turned into a food revolution.

Today, Alice Waters may be the most important figure in the culinary history of North America. Chez Panisse revolutionized what it means to eat out and gave birth to a new nationwide cuisine-the first in this country not associated with a single region or ethnic group, the first "American" cuisine. Gourmet's 2002 appraisal ranked Chez Panisse as the best restaurant in America, and The New York Times has called Alice "the mother of American cooking." Alice has become a public figure, revered and idolized by many. The first "foodie," she has become a famous chef, activist, advocate, and spokeswoman whose personal beliefs have become the values of an entire food movement. But her complex personal character is hardly known at all.

Thomas McNamee was selected by Alice to document her story and was given exclusive access to her and her closest friends, to the Chez Panisse archives, and to private collections and memorabilia. As the story unfolds over the decades, we learn of her many passionate loves, her marriage, her divorce, the birth of her daughter Fanny, her failures, her critics. We come to know the extraordinary cast of characters who have formed the ever-shifting Chez Panisse community-a make-shift family with complex relationships, competing interests, and a strange, almost cultish, devotion to each other and to their work.

Synopsis:

Focusing on the first Rfoodie, S this authorized biography brings to life the story of Alice Waters, Chez Panisse, and the San Francisco 1970s counterculture food revolution that invented "American cuisine."

Synopsis:

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.

Synopsis:

McNamee was selected by Waters to document her story and was given exclusive access to her and her closest friends, to the Chez Panisse archives, and to private collections and memorabilia in order to tell the inside story behind the restaurant that changed American cooking.

About the Author

Thomas McNamee was born in Memphis, Tennessee, in 1947, and grew up there and in New York City. He graduated from Yale University in 1969. He is the author of The Grizzly Bear, Nature First, A Story of Deep Delights, and The Return of the Wolf to Yellowstone. He wrote the documentary film Alexander Calder, which was broadcast on the PBS American Masters series in 1998 and received both a George W. Peabody Award and an Emmy. His essays, poems, journalism, criticism, and natural history writing have been widely published, and he is a frequent contributor to The New York Times Book Review.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Anna Shumaker, March 21, 2009 (view all comments by Anna Shumaker)
Great book for anyone interested in good food. Alice is focused on local seasonal food and this book explains the importance of that.
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Product Details

ISBN:
9781594201158
Author:
Mcnamee, Thomas
Publisher:
Penguin Books
Foreword:
Apple, R. W.
Author:
McNamee, Thomas
Author:
Waters, Alice
Subject:
Women
Subject:
History
Subject:
Restaurateurs
Subject:
Women cooks
Copyright:
Edition Description:
Paperback / softback
Series Volume:
The Romantic, Imprac
Publication Date:
20080226
Binding:
Paperback
Grade Level:
from 12
Language:
English
Illustrations:
b/w photos throughout
Pages:
400
Dimensions:
9.5 x 6.4 x 1.41 in 1.41 lb
Age Level:
from 18

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Related Subjects

Biography » Cooking
Biography » Women
Cooking and Food » Food Writing » Gastronomic Literature

Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution Used Hardcover
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$8.50 In Stock
Product details 400 pages Penguin Press - English 9781594201158 Reviews:
"Synopsis" by , Focusing on the first Rfoodie, S this authorized biography brings to life the story of Alice Waters, Chez Panisse, and the San Francisco 1970s counterculture food revolution that invented "American cuisine."
"Synopsis" by ,
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.

"Synopsis" by , McNamee was selected by Waters to document her story and was given exclusive access to her and her closest friends, to the Chez Panisse archives, and to private collections and memorabilia in order to tell the inside story behind the restaurant that changed American cooking.
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