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Learn to COOK - Alice Waters and Chez Panisse
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List Price: $15.00
Our Price: $10.20
Your Save: $ 4.80 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Penguin (Non-Classics)
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.5092
EAN: 9780143113089
ISBN: 0143113089
Label: Penguin (Non-Classics)
Manufacturer: Penguin (Non-Classics)
Number Of Items: 1
Number Of Pages: 400
Publication Date: 2008-02-26
Publisher: Penguin (Non-Classics)
Studio: Penguin (Non-Classics)
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Editorial Reviews:
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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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Spotlight customer reviews:
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Customer Rating: 
Summary: Interesting but Tedious
Comment: The author explores an important chapter in American culinary history and examines a unique contributor to that history. Once I fought my way through the book, I learned a few things:
1.)the food world has always been full of adventurous and idiosyncratic people and Ms. Waters is no exception.
2.)while her contribution and commitment to evolving the national palate is significant, it is wildly overstated. I am reminded of Jacques Pepin's reaction in his autobiography of their first meeting and listening to her overly serious discourse on her food: what's the big deal?
3.)her single minded drive is typical of all zealots- they are surrounded by acolytes and squish like bugs many of those who they have used, typically by having others do the dirty work. Her exploitation of her ex husband for breeding was notably offensive.
Despite all, Mr. McNamee would have rated 4 stars were it not for execrable writing, filled with inexplicable whining and adulation. Many anecdotes were intended to be revelatory but were mostly perplexing. Sentences were often poorly crafted, with grammar that escaped the editor's eye. Sorry, but a few more drafts would have resulted in a much better book.
Customer Rating:
Summary: A great short story, but long on the read
Comment: I just finished the book and although I was engaged in the story the first half of the book, the 2nd half really dragged. Maybe if you have had the great pleasure to dine at Alice's restaurant, perhaps the story would have kept your attention better than mine. It's interesting to learn about the evolution of fine dining in this country and the recent movement for slow food. Alice Waters is a hero for her work way beyond the walls of her restaurant. However, the writing was inconsistent.
Customer Rating:
Summary: Fascinating...
Comment: ...book about a woman and her restaurant - constantly on the verge of going broke in the early days but went on to become the most influential and inspirational person in the American restaurant business. A must for all foodies (although Alice doesn't like the word!)
Customer Rating:
Summary: Interesting life, but author failed
Comment: I enjoyed reading this because of the subject's devotion to fresh, local, sustainable food, but was disappointed in the writing. The book is mainly a compilation of quotes from Alice Waters and her friends and people she's worked with - there's no synthesis provided by the author, no insight. It seems on the surface to be giving an honest portrait of the woman and her restaurant, but I just felt that there was a lot left unrevealed and unanalyzed. Instead of giving a clear-eyed assessment, this book fit into the mold of every project Alice has embarked on: She handpicked her biographer and gave him full access to sources so that it feels like a community effort, but she also made sure the book only carried the tone she desired - the tone she envisioned it should have - and was too impatient to provide or allow any introspection.
Customer Rating:
Summary: Eating local!! fresh and best!!
Comment: This is living proof that if we would only eat what is fresh and in season, we would experience flavor and taste, and "better for you" foods, as the food is FRESHER---this remarkable chef has treated food with respect-no contrivance here. Read and eat!
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