Synopses & Reviews
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege.
In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.
Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells
Review
"This is another fine cookbook by a well-respected chef and author. Highly recommended for fans of Slow Food Nation." Library Journal
Review
"There are instructions, but this isn't a manual. Rather, it's an interesting entry point.... In Alice's world, the Slow Food revolution begins at home." New York Times
Synopsis
From the bestselling cookbook author, celebrated chef, and champion of the sustainable food movement comes an indispensable resource for cooks of all levels, featuring 30 basic cooking techniques and corresponding recipes. Color photos throughout.
Synopsis
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege.
In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes — for delicious fresh, local, and seasonal meals — from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.
About the Author
Alice Waters opened the Chez Panisse Restaurant in 1971, serving a single fixed-price menu that changed daily. In 1996, in celebration of the restaurant's 25th anniversary, Alice created the Chez Panisse Foundation. More information is available on the foundation's website, www.chezpanissefoundation.org.