Alice Waters

The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients.--From publisher's...

An accessible collection of essays and recipes introduces the James Beard Award-winning author's philosophies about making one's own provisions using seasonal, organic and healthy artisanal foods. --Publisher's description.

Seven-year-old Fanny describes her adventures with food and cooking at her mother's restaurant in Berkeley, California. Includes forty-two recipes.

For supporters of all ages of the sustainable food movement, here is a cookbook that centers on the author's plant-forward way of cooking and puts forth her passion for seasonality and celebrating all vegetables. She is the leader of the local, sustainable food movement. Her previous cookbook of the same title was steeped in general cooking technique; this new version brings vegetable-forward meals to the table. With 300 seasonal recipes and 300 line...

Ellie the elephant is the only kid at a party, where the food meant for the grown-ups is out of reach--but she spies a tiny chef in his mouse hole baking a small apple pie that is just the right size for her. Includes a recipe by Alice Waters for a child-size apple pie.

Follow Alice Waters through a year of shopping and cooking, and discover the vision of an artist and advocate, who has taken her gift for food and turned it into consciousness about the environment, nutrition and a device for social change.

American food is in a state of crisis. Obesity and diabetes are on the rise, food costs are skyrocketing, family farms are in decline, and our agricultural environment is in jeopardy. Explore a thriving local food movement as our world becomes a more flavorless, disconnected, and dangerous place to eat.