Books: Cooking by Cuisine -> Cooking American
Chez Panisse Café Cookbook
Waters, Alice L.
Published: September 1, 1999
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In the 1970s, Alice Waters helped launch the revolution in American cuisine. She inspired a generation of food lovers with her passion for freshness and the best ingredients. Her influence helped infuse menus all over the U.S. with dishes
rooted in Mediterranean cooking, often with a sunny, California twist. Dishes at the casual café, located upstairs in the same enchanting house as Chez Panisse, her more formal restaurant in Berkeley, California, include Wood Oven Baked Porcini
Mushrooms, Tuna Confit, and Meyer Lemon Éclairs. Waters suggests making the mushrooms in your fireplace if you can, although recipe directions are for a conventional oven. Typical of the ingredient-driven cooking Waters encourages, the stunning tang of
the éclairs requires Meyer lemons: a cross between a lemon and an orange, which are now exported beyond their native California. But the fresh tuna steak gently simmered in olive oil with garlic, fresh thyme, and fennel seeds and served with barely
cooked green beans and aïoli, a pungent garlic mayonnaise, is sublime even made in an apartment kitchen. Her point is that you should use her recipes as guides, letting them inspire you to make the most of locally produced, seasonal foods in your area.
Alice Waters is an enchanting raconteur and an activist as well as a chef. In The Chez Panisse CaféCookbook, she weaves her beliefs about food as pleasure, sustenance, art, and politics in with over 200 recipes. Bringing you into the community
she has been instrumental in creating to preserve the earth's resources as well as to provide great ingredients, Waters tells about the producers who share her passions. They respect the environment, using only sustainable production methods while
delivering the freshest possible product, be it free-range poultry and eggs, acorn-fed pigs, impeccable oysters, or organically grown fruits and vegetables.
Jewel-colored Art Nouveau-style illustrations by David Goines give this book the same
distinctive look as earlier Chez Panisse cookbooks, including those devoted solely to pasta, vegetables and desserts. --Dana Jacobi
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 seasons, the land, and human appetites.
So writes Alice Waters of the opening of Berkeley's Chez Panisse Cafand#201; on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Cafand#201; is a bustling neighborhood bistro where guests needn't
reserve far in advance and can choose from the ever-changing and#192; 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 Cafand#201; Cookbook, the follow-up to
the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the cafand#201;'s best-recipes--some that have been on the menu since the day cafand#201; 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 Cafand#201; 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 s
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