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
The Star Wars universe is a vast and varied place, populated with an amazing array of creatures. These fascinating fauns have been captured here in the only comprehensive annotated field guide of its kind. Many years of extensive study and on-site observa
A personal collection of more than 300 elegant recipes, The Savory Way presents Deborah Madison's innovative style of vegetarian cooking. The recipes are flexible and forgiving and fit into her philosophy of cooking. Some are quick fixes, designed t
This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, fro
In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk
We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the
This collection of dessert recipes comes from Chez Panisse and includes a chapter on dessert foundations with sabayon, marmalade, caramel sauce, frangipane and pate a choux as well as the simpler ginger cake, coconut tapioca and black-and-white cookies.
Inspired by the popular, award winning radio series on NPR's Morning Edition, Hidden Kitchens explores the world of secret, unexpected, below-the-radar community cooking across America: a midnight cab yard kitchen on the streets of San Francisco, a secret
Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transf
