New Releases by Alice Waters

"A collection of seasonal recipes for school-age children from Chez Panisse restaurateur Alice Waters"--

Deuxième tome de L''Art de la cuisine simple d''Alice Waters, cheffe, autrice et activiste américaine, Alice qui a fondé le restaurant Chez Panisse à Berkeley, Californie.

From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.

55% FOR BOOKSTORES!Would you like a cookbook with lots of delicious recipes for your hot air fryer? And would you like each recipe to come with a photo showing you the finished dish? Multi-cookers are becoming more and more popular, and the Vortex Air Fryer is a fantastic air fryer to cook all your favorite dishes in. Not only is it an air fryer, but it''s also an oven! You get juicy food but with a fraction of oil, calories and fat. Another great feature of the Vortex Fryer is that it can save you a lot of time! The problem is that many people do not know exactly how to use it, so they only ever make the same dishes and always use the same functions. So you need a very good cookbook! This cookbook is very different from the others that are out there because every recipe has photos. Looking at photos is very important to understand if the result is right. It''s hardly possible without them! This book includes: Breakfast recipes Recipes for fish and seafood Recipes for poultry Meat recipes Vegetable recipes And so much more! You probably already know that with a hot air fryer, you don''t need oil to cook food. So it''s ideal if you want to cook healthier and with less fat. Also, it''s perfect if you want to lose weight without having to go on a diet. It will help you simplify your dieting efforts without having to eat bland food. For each recipe you''ll find all the nutritional information, the difficulty level and the preparation time. The steps in the preparation of each recipe are clearly defined, starting with the preparation of the ingredients, cooking and tasting. By the end of the book, you will know... How to use the hot air fryer How to prepare the ingredients How to set the temperature and time How to control the food while cooking How to clean the fryer How to use the accessories And much more... Are you ready to get started? Buy this book Today!

Los Angeles Food, Garden and Botanical brand Flamingo Estate continues their expansion into the publishing world with Flamingo Estate Editions, a set of six custom-designed reprints of classic and contemporary books. With only 500 sets printed, the Editions are new classics for the everyday naturalist, cook and pleasure-seeker, written by the best minds of our generation, from Michael Pollan to Jane Goodall. Titles include: How to Change your Mind by Michael Pollan Erosion by Terry Tempest Williams The Art of Simple Food by Alice WatersThe Old Farmer''s Almanac 2022Seeds of Hope by Jane Goodall Braiding Sweetgrass by Robin Wall Kimmerer

Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling The New York Times \"Best Cookbooks of Fall 2019\" House Beautiful''s,/iu003e \"Amazing New Cookbooks that also look Delicious on Your Shelf\" 2020 IACP Awards Finalist–Food Photography & Styling This brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers—from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for—including their most requested recipe, the Morning Bun. Favorites from the original recipe book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this baking and pastry book a true collectible compendium and must-have for bakers of all skill levels.

"Without understanding the devastation of the lives of working-class families in regions like West Virginia, and the vast increase in class inequality since the 2008 crisis, you can''t understand what''s happening in the United States." A giant has begun to stir. Hillary Clinton calls them "deplorables" who inhabit "backward" regions between New York and San Francisco. But tens of thousands of teachers and school employees from West Virginia, Oklahoma, and beyond set an example in 2018 with their victorious strikes. Working people across Florida mobilized and won restoration of voting rights to more than one million former prisoners. Drawing on the best fighting traditions of the oppressed and exploited producers of all skin colors and national origins in the US, they fought for dignity and respect for themselves, their families, and for all working people. "Erudite, thoughtful and thought-provoking, In Defense of the US Working Class is an extraordinary and unreservedly recommended addition to personal, community, and academic library..."--Midwest Book Review.

Of all the qualities that distinguish a truly outstanding restaurant or food experience, perhaps truth, love and care are the most important: a passion for creating food that is so good that it will never be forgotten; an environment that makes that extraordinary food taste even better; and a care for the ground or water from which that food is derived and the community in which it is served. Truth, Love & Clean Cutlery identifies truly exemplary restaurants and food experiences, offering a new, kinder way of choosing where to eat. It recognises the enormous efforts our most caring restaurateurs, chefs and cooks are making to reduce carbon emissions, support their communities, and make the world a better place - plate by plate. Restaurants that care about these things aren''t just good... they''re good.

An unhesitating "Yes"--that''s the answer given here to the question, Is Socialist Revolution in the US Possible? Possible--but not inevitable. That future depends on us. This book is a contribution to the growing discussion among working people everywhere who are looking for a way forward in the face of sharpening capitalist crisis and spreading wars. Fighting for a society only working people can create, it is our own capacities we will discover, not the rulers'' false image of us--an image that reflects their own guilt and fear.

The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America''s most influential restaurant. When Alice Waters opened the doors of her \"little French restaurant\" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape—Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman''s evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

« Ce qui nous attend, ce sont des luttes qui noustransformeront en même temps que nousnous battrons pour transformer les relationssociales tordues du monde capitaliste, où les loupsse mangent entre eux -- des relations quirongent la solidarité humaine et nous rendenttous plus durs les uns envers les autres. » Mary-Alice WatersUn « Oui ! » sans équivoque : voilà la réponse donnée ici à laquestion Une révolution socialiste est-elle possible aux États-Unis ?Possible, mais pas inévitable.Cette issue dépend de nous.Ce livre est une contribution à la discussion qui s''amplifie partoutparmi les travailleurs à la recherched''une voie en avant face à la crise capitaliste quis''intensifie et aux guerres qui s''étendent.En luttant pour une société que seuls les travailleurs peuventcréer, ce sont nos propres capacités que nous allonsdécouvrir -- pas la fausse image que la classe dirigeante a de nous,une image qui reflète sa propre culpabilité et sa propre peur. Also available in English and Spanish.

Remarks delivered by Alice Waters upon the occasion of his receiving the Thomas Jefferson Foundation Medal in Citizen Leadership on Founders Day, April 13, 2017. Speaker recounted the efforts of Thomas Jefferson to introduce non-native crops in America and his ideal of a nation of small, self-sufficient farms. Speaker stressed the need to return to those values in building a sense of citizenship and community.

Betty Fussell is an inspiring badass. She''s not just the award–winning author of numerous books ranging from biography and memoir to cookbooks and food history; not just a winner of the James Beard Foundation''s Journalism Award who was inducted into their "Who''s Who of American Food and Beverage" in 2009; and not just an extraordinary person whose fifty years'' worth of essays on food, travel, and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, The Los Angeles Times, Saveur, and Vogue. This is a woman who at eighty–two years old (and despite being half–blind) went deer hunting for the very first time in the Montana foothills with her son, Sam (as described in her 2010 essay for the New York Times Magazine.) She got her deer. This is a woman who declared in a 2005 essay for Vogue that she had to teach herself Latin and German from scratch (on top of teaching herself how to cook) as a young twenty–one year old bride, because "housewifery wasn''t enough." Indeed, for Fussell one subject is never enough. Counterpoint is thrilled to be publishing this selected anthology of her diverse essays.

From famed chef Alice Waters, a treat for anyone who loves France, food, adventure—or all three! Fanny is a girl who knows a lot about food and cooking since she’s grown up in and around the famous restaurant Chez Panisse in Berkeley, California. When Fanny’s mother, Alice Waters, the chef and owner of Chez Panisse, starts to watch her favorite old French movies, Fanny knows soon they’ll be packing their bags and traveling to France for a visit. In this sparkling book of whimsical stories, Fanny recounts some of her most fun-filled adventures with French friends and food. Join Fanny as she helps cook a huge bouillabaisse in Provence; learns how to make fresh cheese from a shepherd high up in the Pyrenees mountains; hunts for wild oysters off the coast of Bordeaux, and discovers how one chicken can feed nine people, if served a certain way. Fanny in France is also a beginner’s cookbook with forty simple, French-inspired recipes that encourage children and adults anywhere to cook and share delicious snacks and meals with family and friends using basic methods and the most sustainable ingredients.

Literary and biographical sketches of Rosa Luxemburg, H.G. Wells, Engels, Lenin, Stalin, and others.

Betty Lou Beets is a perfect historical example of how multifaceted crime can be, how a victim could become an aggressor, or an aggressor may adopt the mask of victimhood, and how all is not necessarily as it seems. Convicted for murdering two men and assaulting or attempting to kill four, Betty Lou''s story is one that would send chills down the spine of any man from any era. Only the fourth woman to be executed for murder, despite the overall statistics hovering around forty to fifty cases of capital punishment per year, her crimes were too gruesome and cold for the court to offer her a lesser sentence... or were they? As we shall see when we delve into her history, despite Betty Lou''s extensive criminal record and constant charges against her from ex husbands and her own children, the justice system was eager to give her a way out of the death sentence and allow her to live her natural life out in prison. And although there were some mitigating circumstances, it is telling that Betty Lou Beets almost got away with a life sentence in a situation where many others would have been executed without remorse.

\"Two world renowned revolutionary icons, Nelson Mandela and Fidel Castro, meet for the first time in Cuba 1991. This book is the collection of their speeches from that auspicious day. Speaking at a rally, Mandela credits Cuba\2019s military support and involvement in Angola, and comments on Cuba\2019s assistance to debilitate the US-backed South African army, which resulted in the acceleration in the fight to bring down the apartheid government. Castro acknowledges the contribution of South Africans to the worldwide fight for justice. Mandela and Castro regarded each other as mentors -- and the world regards them as icons. Historians, researchers and activists will be keenly interested in this book.\"--Publisher description.

In this collection of essays and recipes, Alice Waters showcases the simple building-block ingredients she uses to create gratifying, impromptu meals all year long. In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals. Ranging from essentials like homemade chicken stock, red wine vinegar, and tomato sauce to the unique artisanal provisions that embody Alice’s unadorned yet delightful cooking style, she shows how she injects even simple meals with nuanced flavor and seasonal touches year-round. From fresh cheeses to quick pickles to sweets and spirits, these often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items. With charming pen-and-ink illustrations by her daughter, Fanny and Alice’s warm, inviting tone, the latest book from our most influential proponent of simple, organic cooking ensures a gracious, healthy meal is always within reach.

Featuring more than 150 stunning full-color illustrations, this volume traces the history of Jefferson''s unique vegetable garden, which has been painstakingly restored by the author, from the artichokes and asparagus first planted in 1770 through the horticultural experiments of Jefferson''s retirement years.

The renowned chef offers more than 200 sweet and savory recipes featuring fruit: “Wonderful . . . invaluable both as a reference and a cookbook” (Library Journal). In 1971, Alice Waters opened Chez Panisse in Berkley, California, as a place to cook country French food with local ingredients and talk with friends and neighbors. As the restaurant''s popularity grew, so did Alice’s commitment to fresh, organic ingredients and local farmers and producers. Now, in this companion to Chez Panisse Vegetables, Waters and the cooks at Chez Panisse celebrate the exuberant flavors of fresh, ripe fruit. Rejoice in the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit—from apples to strawberries—and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure.

The multiple James Beard Award–winning chef shares recipes from her popular café, blending Mediterranean flavor with California style & fresh ingredients. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn’t reserve far in advance and can choose from the ever-changing à la carte menu. It’s the place where Alice Waters’s inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse’s own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice and her team of talented cooks offer more than 140 of the café’s best recipes—some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers, and purveyors—most of them within an hour’s drive of Berkeley—who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer’s market or produce stand. Then we can all fully appreciate the advantages of eating according to season—fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café’s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café’s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You’ll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken—as well as sumptuous truffled chicken breasts. Finally, the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters’s restaurant and café will be thrilled to discover the recipes that keep them returning for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to their repertoire.

Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market. A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.

Available for the first time in the U.S. in a Spanish-language edition, renowned chef Alice Waters’s bestselling book The Art of Simple Food. Durante más de cuatro décadas, Alice Waters ha sido la máxima defensora de los alimentos locales de temporada producidos de forma sostenible. Ha sido aclamada globalmente y ha mostrado al mundo que el verdadero secreto de la buena cocina es comenzar con los ingredientes de mejor sabor. En El arte de la comida sencilla, Alice Waters aplica esta filosofía a 19 lecciones de cocina y a más de 250 recetas cotidianas que ilustran lo fácil que es comer maravi-llosamente bien si se cocina, se come y se vive según estas leyes fundamentales: Comer alimentos locales y sostenibles Comer alimentos de temporada Comprar en los mercados agrícolas Sembrar un jardín Conservación, compostaje y reciclaje Cocinar con simpleza Cocinar juntos Comer juntos Recordar que la comida es preciosa

The social revolution that in 1959 brought down the bloody Batista dictatorship began in the streets of cities like Santiago de Cuba and the Rebel Army''s liberated mountain zones of eastern Cuba. The unprecedented integration of women in the ranks and leadership of this struggle was a true measure of the revolutionary course it has followed to this day. Here, in firsthand accounts by women who helped make it, is the story of that revolution--and \"the revolution within.\" \"A fascinating look into women''s rights in Cuba, \"Women in Cuba\" is a strongly recommended pick for any women''s studies collections.\"--Midwest Book Review \"...[W]hat was achieved by and for women during and after the Cuban Revolution was nothing less than remarkable. ... American readers of Women in Cuba are escorted to the \"prohibited\" land of Cuba without State Department permission or scrutiny. And thus they are given the freedom to arrive at conclusions of their own regarding the island nation and its women.\"--ForeWord Reviews, Summer 2012 \"This well researched book would be of interest to anyone studying Cuban history, Latin American history, the history of the women''s liberation movement on a global scale and anyone who enjoys reading about history. Recommended for all libraries and bookstores.\"--REFORMA, April 2012 Introduction by Mary-Alice Waters. Photo sections, maps, glossary, index.

“Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters''s brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.”—James Beard Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America''s greatest restaurants. Dinner there is always an adventure—a different five-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients. In this spectacular book, Alice Waters collects 120 of Chez Panisse''s best menus, its most inspired transformations of classic French dishes. The Chez Panisse Menu Cookbook is filled with dishes redolent of the savory bouquet of the garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers. “A lovely book, wonderfully inventive, and the food is very pure.”—Richard Olney