New Releases by Alice Waters

A champion of organic, locally produced and seasonal food and founder of acclaimed Californian restaurant Chez Panisse, Alice Waters explores the simplest of dishes in the most delicious of ways, with fresh, sustainable ingredients a must, even encouraging cooks to plant their own garden. From orange and olive salad to lemon curd and ginger snaps, Waters constantly emphasizes the joys and ease of cooking with local, fresh food, whether in soups, salads or sensual, classic desserts.

This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate. Alice Waters, whom Craig Claiborne has called “that great American rarity, a deservely celebrated native-born chef,” gives us here the extraordinary pastas, pizzas, and calzones that she serves in her famous Chez Panisse restaurant in Berkley, California. Based on the freshest and best seasonal ingredients, every recipe is bursting with flavor and unexpected combinations. Inspired as much by Providence as by Italy, these recipes reveal Chez Panisse''s strong Mediterranean affinities, not only in the choice of ingredients, but also in the combinations that make them so tantalizing. Chez Panisse Pasta, Pizza & Calzone will send cooks from the garden to the kitchen, rejoicing in the bounty of nature and in miraculous transformations of fresh, beautiful ingredients into tantalizing meals. Praise for Chez Panisse Pasta, Pizza & Calzone “After reading Alice Water''s new book, I''m ready to proclaim her a culinary oracle. She dazzles me—the things she does with garden-fresh ingredients, the unexpected and wonderful results she obtains. This is a glorious book by a great chef.”—Paula Wolfert “These recipes are fun to read, a good combination of the tried and true and the extrasensory perception that is almost a trademark of Alice''s cooking. I especially like havuing the four seasonal sections in which the accent is on what is fresh then. The fruits and herbs and everything else that goes on the table are of that one special time in the year.”—M.F.K. Fisher “Pizza? What an odd, ordinary thing for one of America''s most respected establishments to put on the menu. When the pizza came and I tasted it, I saw what Alice Waters was about: the ordinary made extraordinary by the use of fine unusual ingredients—in this case girolles in a general creaminess, spiked with a little Parmesan and onion—put together by a skillful and unusual taste.”—Jane Grigson

Biscotti is the first of eight to ten small hardcover cookbooks, each based on a single subject.

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

Traditional Chinese edition of The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution, by Alice Waters. In Traditional Chinese. Distributed by Tsai Fong Books, Inc.

Malcolm X had long been an uncompromising opponent of imperialist oppression, exploitation, and degradation. During the last year of his life, he also became an outspoken opponent of capitalism. Malcolm¿s last year illustrates how, in the imperialist epoch, revolutionary leadership of the highest political capacity, courage, and integrity converges with communism. That truth has even greater weight today as billions around the world, in city and countryside, from China to Brazil, are being hurtled into the modern class struggle by the violent expansion of world capitalism. 4 photo sections totaling 56 pages, other photos, glossary, index.

Offers a look at an organic garden on school grounds, which are tended and harvested by students and the benefits that arise from it.

A collection of 26 inspiring tales.

\"To think that a socialist revolution in the U.S. is not possible, you would have to believe not only that the ruling families of the imperialist countries and their economic wizards have found a way to `manage? capitalism. You would also have to close your eyes to the spreading imperialist wars, civil wars, and economic, financial, and social crises we are in the midst of.\"?Mary-Alice WatersCaracas, Venezuela, November 2007Part of a wide-raging debate on ?The United States: a possible revolution? at the 2007 Venezuela International Book Fair, Waters explains in these pages why a socialist revolution in the United States is possible. Why revolutionary struggles by working people are inevitable''initiated not by the toilers, but forced upon us by the crisis-driven assaults of the propertied classes. As a fighting vanguard of the toilers emerges, the outlines of these coming class battles can already be seen.

A chapter in the chronicle of the Cuban Revolution, as told by those on the front lines of that ongoing epic. Armando Choy, Gustavo Chui, and Moisés Sío Wong-three young rebels of Chinese-Cuban ancestry-threw themselves into the great proletarian battle that defined their generation. They became combatants in the clandestine struggle and 1956-58 revolutionary war that brought down a U.S.-backed dictatorship and opened the door to the socialist revolution in the Americas. Each became a general in Cuba''s Revolutionary Armed Forces. Here they talk about the historic place of Chinese immigration to Cuba, as well as more than five decades of revolutionary action and internationalism, from Cuba to Angola, Nicaragua, and Venezuela. Fidel Castro and Nelson Mandela).

Eight speeches the legendary Cuban guerilla fighter delivered between 1959 and 1964 to such groups as the First Latin American Youth Congress, international volunteer work brigades, and the Ministry of Industry seminar on Youth and the Revolution. Closing the collection is a 1997 tribute by Fidel Castro. Profiles of people and organizations, a list of suggested reading, photos, and an index support the transcripts. c. Book News Inc.

In this booklet, Alice recounts her difficult life story and how she came to know the peace of forgiveness and came to know her true worth.

Brigadier General Teté Puebla, the highest-ranking woman in Cuba''s Revolutionary Armed Forces, joined the struggle to overthrow the U.S.-backed dictatorship of Fulgencio Batista in 1956, when she was fifteen years old. This is her story--from clandestine action in the cities, to serving as an officer

Pathfinder Press traces its continuity to those who launched the worldwide effort to defend and emulate the first socialist revolution--the October 1917 revolution in Russia. From the writings of Marx, Engels, Lenin, and Trotsky, to the words of Malcolm X, Fidel Castro, and Che Guevara, to those of James P. Cannon, Farrell Dobbs, and leaders of the communist movement in the U.S. today, Pathfinder books aim to "advance the understanding, confidence, and combativity of working people."

U.S. Imperialism Has Lost the Cold War ...That''s what the Socialist Workers Party concluded a decade ago, in the wake of the collapse of regimes and parties across Eastern Europe and in the USSR that claimed to be Communist. Contrary to imperialism''s hopes, the working class in those countries has not been crushed. It remains an intractable obstacle to reimposing and stabilizing capitalist relations, one that will have to be confronted by the exploiters in class battlesin a hot war. This book analyzes the propertied rulers'' failed expectations and charts a course for revolutionaries in response to the renewed rise of worker and farmer resistance to the economic and social instability, spreading wars, and rightist currents bred by the world market system. It explains why the historic odds in favor of the working class have increased, not diminished, at the opening of the 21st century.Also includes: *The Communist Strategy of Party Building Today by Mary-Alice Waters *Socialism: A Viable Option by Jose Ramon Balaguer *Young Socialists Manifesto *Ours Is the Epoch of World Revolution by Jack Barnes and Mary-Alice Waters Paper, 344 pages Annotation, Photos, Introduction In GreekDiethnes Vima

An Alignment with Academic StandardsSan Francisco Public Utilities Commission in Partnership with the Center for Ecoliteracy

Since the founding of the modern revolutionary workers movement nearly 150 years ago, Marxists have championed the struggle for women''s rights and explained the economic roots in class society of women''s oppression. Fontamara

Reports and resolution of the Socialist Workers Party on trade union policy, proletarian leadership versus clique functioning, the poison of race baiting in the workers movement, and the membership norms of the revolutionary party. A companion to The Changing Face of U.S. Politics and to the 1990 SWP Political Resolution published in New International no. 11.

Reprints from the Militant newspaper of articles on the 30th anniversary of the Guevara''s life and the role of the Cuban revolution today.

Alice Waters'' classically inspired yet original cuisine has made her famous Chez Panisse restaurant in Berkeley, California, the talk of food experts around the world. In these recipes for pasta, pizza and calzone (a turnover pizza with the filling enclosed), she uses the freshest and best seasonal ingredients.

"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse. Since the first meal served there in 1971, Alice Waters''s Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature -- dedicated to the common interest of environment and consumer in the use of gloriously fresh organic ingredients. In Chez Panisse Cooking, chef Paul Bertolli -- one of the most talented chefs ever to work with Alice Waters -- presents the Chez Panisse kitchen''s explorations and reexaminations of earlier triumphs. Expanding upon -- and sometimes simplifying -- the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself, of its purest organic sources and most sublime uses. Perhaps best described by Richard Olney, "Paul Bertolli''s cuisine is what ''health food'' should be and never is: a celebration of purity. The food is imaginative but never complicated; it is art." Enhanced by Gail Skoff''s breathtaking hand-colored photographs, Paul Bertolli''s recipes remind us of the simple and passionate joys in cooking and of the inspiration to be drawn from each season''s freshest foods: glistening local salmon creates a wildly colorful springtime carpaccio or is grilled later in the season with tomatoes and basil vinaigrette; autumn''s fresh white truffles are sliced into an extraordinarily textured salad of pastel hues with fennel, mushrooms, and Parmesan cheese; figs left on the tree until they grow heavy and sweet appear in a fall fruit salad with warm goat cheese and herb toast. Season by season, Chez Panisse Cooking will captivate the senses and imagination of the cook with such entrancing recipes as Sugar Snap Peas with Brown Butter and Sage; Buckwheat Cakes with Smoked Salmon, Creme Fraiche, and Capers; Grilled Fish Wrapped in Fig Leaves with Red Wine Sauce; Lamb Salad with Garden Lettuces, Straw Potatoes, and Garlic Sauce; Marinated Veal Chops Grilled over an Oak Fire; or Seckel Pears Poached in Red Wine with Burnt Caramel. Here, some of the restaurant''s most remarkable recent menus for special occasions are recreated, from a White Truffle Dinner to the Chez Panisse Tenth Annual Garlic Festival, to a supper for poet Vikram Seth that began. with "The Season''s song, a summer ballad/Tomatoes, basil, flowers, beans/In unison dance, Lobster Salad..." Many of these recipes reflect Paul Bertolli''s love of northern Italian food; for other dishes, the inspiration is French; in all, there is a keen awareness of the abundance of uncompromisingly pure, seasonal ingredients to be found in America. Above all, the Chez Panisse recipes are meant to inspire the cook to create his or her own version; to awaken the senses to the nuances of taste, texture, and color in cooking; to "discover the ecstatic moments when the intuition, skill, and accumulated experience of the cook merge with the taste and composition of the food." Since its original publication in 1988, this classic cookbook has proved to be indispensable to the shelf of every serious cook and every serious cookbook reader.

Guevara''s day-by-day chronicle of the 1966-67 guerrilla campaign in Bolivia, an effort to forge a continent-wide revolutionary movement of workers and peasants and open the road to socialist revolution in South America. Includes excerpts from the diaries and accounts of other combatants, including-for the first time in English-My Campaign with Che by Bolivian leader Inti Peredo. Selected for inclusion in "Significant Books of the Last 75 Years."-Foreign Affairs "Waters'' meticulously edited pair of volumes [Episodes of the Cuban Revolutionary War and The Bolivian Diary] is now the best original source for English-speaking scholars. Her attention to detail and her precision do not overcome the rough eloquence that was Guevara''s style; the transcendental message of a new moral order bites through the prose with deceptive simplicity."-Hispanic American Historical Review "Beautifully edited and illustrated...."-Russell W. Ramsey, Troy State University, in Hispanic American Historical Review Introductions by Mary-Alice Waters and Fidel Castro, 16-page photo section plus other photos, maps, reproductions of documents, List of Combatants, chronology, glossary, notes, index.

Socialism can be built only by free men and women working together to lay the foundations for a new society and transforming themselves in the process. That commitment was championed in action by Ernesto Che Guevara in the early years of the Cuban revolution. It remains a living legacy for Cuban working people today.