Alice Waters & Chez Panisse

Alice Waters & Chez Panisse Cover

Alice Waters & Chez Panisse

The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution

By Thomas McNamee; R. W. Apple (Foreword by)

Penguin Books, Paperback, 9780143113089, 380pp.

Publication Date: March 1, 2008

The first authorized biography of "the mother of American cooking" ("The New York Times")
This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't long before Waters and her motley coterie of dreamers inspired a new culinary standard incorporating ethics, politics, and the conviction that the best-grown food is also the tastiest. Based on unprecedented access to Waters and her inner circle, this is a truly delicious rags-to-riches saga.

About the Author
Thomas McNamee is the author of Alice Waters and Chez Panisse, The Return of the Wolf to Yellowstone, A Story of Deep Delight, Nature First, and The Grizzly Bear.

R.W. "Johnny" Apple, Jr. worked for "The New York Times" for forty years, serving at various times as Associate Editor, Chief Correspondent, Chief Washington Correspondent, and Washington Bureau Chief. He began writing food articles for the "Times" in the late 1970s, when reporting from London. His writing also appeared in a variety of magazines, including "The" "Atlantic Monthly", "Esquire", "GQ", "Saveur", "Travel & Leisure", "Departures", "Gourmet", "Town & Country" and "National Geographic Traveler". He lived with his wife Betsey in Washington, D.C, where he died in 2006.

Praise For Alice Waters & Chez Panisse

"Charming. . . . What [McNamee] does beautifully is capture the spirit of the restaurant and its spiritual growth, as well as its place in American culture."
-Los Angeles Times

"McNamee, an erudite journalist, essayist, poet, and literary critic, paints a particularly vivid picture of this enfant terrible of the kitchen."
-San Francisco Chronicle

"A wonderfully entertaining, gossipy glimpse inside a kitchen that continues to surprise and delight."
-The Seattle Times

"A rounded and convincing portrait of a controversial figure in American cooking."

"Careering, chaotic, and ultimately inspiring . . . McNamee's clear-eyed assessment avoids the usual platitudes about California cuisine and shows how one individual with an understanding of food can carve out a personal identity and at the same time make culinary history."
-The New York Times Book Review