New Releases by Alice Waters

Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine, and, over the course of forty years, Chez Panisse has helped create a community of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients. In Forty Years of Chez Panisse: The Power of Gathering, Alice takes readers on her journey from the humble and visionary beginnings of the restaurant, through its rise and the acclaim, to the Café and the influential Chez Panisse Foundation. Organized by decade, the book includes a wealth of archival material and photographs—menus; invitations; pictures of Alice at the restaurant and around the world, with those who have passed through her life—and interviews from public figures and cooks who have been inspired by or mentored at the restaurant. This tribute to the delicious food revolution that began with Alice Waters and Chez Panisse is an important work for anyone who cares about food, sustainability, and the powerful legacy that Alice has built.

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.

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

"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 2007The answer to the question posed in the title of this book takes on added urgency in 2009 with the contraction of capitalist production that is accelerating worldwide. In two talks, presented as part of a wide-ranging debate at the annual Venezuela Book Fairs in 2007 and 2008, Mary-Alice Waters explains why a socialist revolution is not only possible. Even more importantly, she explains why revolutionary struggles by working people are inevitable, initiated not by the toilers, but forced upon us by the employing class''s crisis-driven assaults on our living standards and job conditions-on our very humanity. As solidarity grows among a fighting vanguard of working people, the outlines of coming class battles can already be seen. "Eerily prescient, given the current economic climate.... Recommended for public libraries and for academic libraries as primary source material on U.S. Socialist movements."-Library Journal online review of the Spanish edition, Es posible una revolucion socialista en Estados Unidos? "Publication and study of this book and similar works, while there are such clashes of ideas, will not be unfruitful. Because it will enable us, as a witness, to have a closer look at the truth ... and learn the unavoidable realities of the modern world in a principled manner."-Iran Book News Agency. Translation from Farsi by publisher. Introduction by Norton Sandler, photos, index.

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

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.

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.

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

Communism and the Fight for a Popular Revolutionary Government: 1848 to Today by Mary-Alice Waters. Includes Dynamics of the Cuban Revolution by Fidel Castro. Diethnes Vima

-- International conference in Havana on "Socialism on the threshold of the 21st century" -- Twelve-part series "Che Guevara and the Cuban revolution"; articles and interviews by fellow revolutionists who knew and worked with Che -- Fifth congress of the Communist Party of Cuba -- Cuban generals speak out.

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.

"Este mundo de desorden capitalista-la realidad imperialista del siglo XXI--no le habría resultado extraño a Che," escribe Waters. "Lejos de desanimarse por los desafíos que enfrentamos, él habría examinado el mundo con precisión científica y trazado una perspectiva para vencer."Discurso por presidenta de la editorial Pathfinder Mary-Alice Waters con notas y fotografías. The world of capitalist disorder-the imperialist reality of the 21st century-would not be strange to Che, Waters explains. "Far from being dismayed by the odds we face, he would have examined the world with scientific precision and charted a course to win." Photos, notes.

Chez Panisse is a restaurant in Berkeley, California, run by Alice Waters and her large group of friends. Her daughter Fanny''s stories of this busy place are a friendly and funny introduction to the delights of real restaurant life, and her recipes show how easy and inexpensive it is to make good food with basic ingredients and simple techniques. Opening up the magic world of cooking to children, Alice Waters describes, in the words of seven-year-old Fanny, the path food travels from the garden to the kitchen to the table. Teaching kids where food really comes from not just from the market but from farms and people who care about the earth, Fanny at Chez Panisse has lessons on the importance of eating with your hands, of garlic and of composting and recycling. It is also a delightful beginner''s cookbook with 46 recipes that will tempt children into the desire to cook and eat with whole hearts, alert minds and all the senses. From banana milkshakes and green apple sherbet to cherry tomato pasta and black beans and sour cream, as well as spaghetti and meatballs, french fries and pizza, there is something here for every child to prepare and enjoy.

For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round. Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal? Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as \"living foods.\" When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today''s explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen. Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.

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.