Alice Waters and Chez Panisse The Romantic Impractical

Alice Waters and Chez Panisse The Romantic Impractical


10 thoughts on “Alice Waters and Chez Panisse The Romantic Impractical Often Eccentric Ultimately Brilliant Making of a Food Revolution

  1. Sarah Sarah says:

    I am grateful to Anthony Bourdain for summing it up so neatly when he described Alice Waters as Pol Pot in a muu muu Despite its effusive title and starstruck gushing at the outset this book uickly revealed to me that while I am very glad to have dined at Chez Panisse I am gladder still that I didn't run into Alice Waters while there The book is readable and gossipy but paints a very unflattering portrait of Waters her imperiousness privilege and naive assumptions that everything will turn out fine because it always has I love Waters's slow food ideals and even the blind confidence that leads her to say write several bossy letters to the President of the United States about the need to feed school kids and families better I love her restaurant and the lovely food and caring service I experienced there I just hope I never cross her because you know She'd cut mePS If you don't want to read the book which is enjoyable here is a timeline that hits the high points


  2. Molly Molly says:

    I'm not a big biography reader Not yet anyway But every once in awhile I come across a biography that examines its subject with such intelligence and style that I emerge from that book profoundly satisfied Add this bio to that list I started it not even a week ago and looked forward to every return I'm done now and I'm bummed Appropriately it was delicious at times critical at times glowing and always well written an account of the life and times of a woman and her restaurantOf course I should come clean and say that I was already primed for the pump I find Alice Waters to be a really compelling person and Chez Panisse to be a lovely lovely place to eat if costly I applaud her love of French culture good food and fine living And I admire and support her ability to frame eating within a political context Long may she continue to write books influence our elected leaders spark the planting of organic gardens in our schools promote the Slow Food movement and all it represents and oversee each glorious careful plate of food at her little restaurant on Shattuck Avenue


  3. Schmacko Schmacko says:

    There is a moment late in the book Alice Waters and Chez Panisse where author Thomas McNamee describes a dining experience with such detailed romance it ends up being a little hard to believe Still I wanted so desperately to believe it the purple poetry the food and the place McNamee paints for us I wanted to be there eating and enjoying in that restaurant that was born of hippie haphazard in the early 1970 – the place that now is one of the most famous restaurants in the worldAs the food and the wine and the flowers and the staff did their work there was laughter talk Strangers began chatting with one another Old friends were changing seats The newcomers encouraged by the old timers they had seen doing it went in for a look at the kitchen and were welcomedAs the meal wound down so did the cooks and the waiters Everybody was loosing up The barriers of custom that separated stranger from stranger server from served freuently soften at this point in the evening at Chez Panisse and sometimes they even seem to disappearGiven the ambling accidental history of Chez Panisse it seems a miracle that it’s still around today Alice Waters was not a professional chef; she was a Francophile American who dreamt up the whole scheme She picked a house in Berkley California and she and her bohemian friends at first tried their hand at turning out French Provençal cuisine At different times in this biography Waters seems shy and thoughtful sly and manipulative perspicacious and exacting And yet Chez Panisse was not profitable at all for its first decade sex and drugs were uietly accepted as part of the scene and staff would genially pilfer food and wine without a second thought or many times even a reprimandYet Alice Waters and her restaurant were at the forefront of thoughts that today seem pervasive Seemingly by accident Waters and the several chefs she had working with her actually invented California Cuisine – light healthy and simple foods that are marked by their seasonality and freshness in mass market terms Seasons 52 adopts this same thought Also an excellent Orlando version – and my favorite local restaurant is the California atop Disney’s Contemporary hotel In California style elaborate French preparation takes a backseat to keeping the food as simple and flavorful as possible No longer are plates the product of days of overwrought preparation; they are the culmination of study application and experimentation in minimal but artful arrangement of flavor and skillThere were other seminal ideas Waters and her collaborators also adopted the idea of fostering local growers and suppliers instead of the ecologically damaging and flavor robbing process of shipping food by truck across the nation Also the Slow Foods movement found one of its greatest allies in Waters Finally in the last decade Waters helped start food programs at public schools and colleges across the nation and into EuropeThat’s not to say McNamee’s book answers all the uestions Why and how Waters became so obsessed with food still seems a mystery at the end of the book – it’s a uestion that’s better to ponder so McNamee smartly doesn’t provide an answer Also there are many stories in the book of human romances – most of them fiery and short lived next to the legacy of Chez Panisse – and maybe that’s the way it should be for a place that has been so influential in changing the American culinary landscape Finally Waters seems to get a lot of credit next to the people who immeasurably helped her – people who Fate seemed to always provide to Waters at the exact time Sometimes it’s perfectly fine that Waters gets every bit of the credit – like when it comes to the pompous and fussy Jeremiah Towers who loves to proclaim himself the God of All Food we root for Waters However the restaurant also had many amazing people involved like the brilliant artist and writer Patricia Curtan And the restaurant was also fostered byoh maybe you’ve heard of them if you’re fixated on these things like I amJean Pierre Moullé who is still head chef today and Paul Bertolli now of frozen pasta fameI admit I love books like this I am a bit of an amateur foodie true But I also love books about how genius is developed or accidentally stumbled upon especially when it’s this messy and wondrous I alos love the simple black and white photos throughout the book I love the Chez Panisse menus provided for special days – like anniversaries and their annual garlic festival I love the conversational little recipes Alice Waters narrates; they’re peppered here and there – recipes that define the California style and give a warm personal voice to Waters Mostly I love the idea of this place an idea that McNamee sears into my imagination Someday I hope to sit there eat and enjoy this foodie utopia that McNamee describes


  4. Jessica Jessica says:

    This book was fine Heavens knows I love cooking restaurants and food but I felt like nobody in the book was very inspiring Alice was a visionary but so much of the way she lived her life left me feeling like why am I wasting my time reading 300 pages about her? Also the material and treatment of it just felt a little bit snobby One of those books that you wish had been a five page article that you read in a magazine or something


  5. Irene Irene says:

    What I learned1 Baby pigeon is a suab2 Truffles on anything makes it better3 Slow food will prevent disease and obesity Fast food be gone4 Butter is alright to use use it Forget the i can't believe its not butter mentality5 Life is not about the destination of the day week or year The journey is what makes life liveable6 Things will work themselves out whether you have a meltdown or not So don't have one7 It's better for you if it goes directly from the earth to the stove to the table to your mouth 8 don't oversalt9 eat the dessert and enjoy it as long as its made fresh You only live once10 Its ok to spend money on spectacular meals in restaurants as long as its not a chain that uses frozen tasteless things that used to be foodAs you can see I learned a lot


  6. Mark Poons Mark Poons says:

    This book was a major let down A book about the most important restaurant in America should have been much better The material was clearly available; the author just did a terrible job with it He explains very little about the business side of chez Panisse it is always loosing money but the author never explains how it stays afloat financially Alice is always on the brink of a breakdown at the end of several chapters Then turn the page and she is motivated again? What changed? The author doesn’t tell us I think a big part of the problem is Alice Waters is still alive and people did not want to say bad things about her Plus the author is just bad


  7. Alison Alison says:

    Very lighthearted yet extensive look into Alice Waters Chez Panisse and the birth of California cuisine It's remarkable how much of what started there now informs so much of American dining However the book relies slightly too much to the Alice did everything first no one had ever thought of stuff like this before trope Not to take any credit from her but it seems unlikely that NO ONE NO WHERE EVER thought of using lots of local products and fresh produce and seasonal ingredients Anyway good read and Orinda gets a shout out


  8. Naida Naida says:

    A great book about one of the most influential women and restaurants in American cooking Alice Waters and the rest of the employees chefs and the farmers that supply Chez Panisse were part of a revolutionary movement in American food Local organic and simple these were their beliefs and this is how they cook This book does a great job of outlining Alice's life and the development of Chez Panisse If you're looking for recipes this is not the book for you but if you want to know about how the restaurant developed and Alice' passions Than I can think of no finer book


  9. Felicia Holtz Felicia Holtz says:

    This is an authorized biography but it is just as catty and chatty as an unauthorized version would have been I am fascinated at the long strange trip Alice Waters has been on I am somewhat cynical that she singlehandedly brought about organic farming and local cuisine but nonetheless I am grateful for the battles she continues to fight on behalf of our nations food This is a fun read that will also make you crave really good food


  10. Maureen Maureen says:

    I don't know what I was expecting from this book but it was an ok kind of gossipy book Not trashy enough for a 'beach read' but not that interesting otherwise Maybe Alice Waters really is a flake who almost always falls upwards


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Alice Waters and Chez Panisse The Romantic Impractical Often Eccentric Ultimately Brilliant Making of a Food Revolution ➺ [Reading] ➼ Alice Waters and Chez Panisse The Romantic Impractical Often Eccentric Ultimately Brilliant Making of a Food Revolution By Thomas McNamee ➯ – Capitalsoftworks.co.uk 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 Francophil The first authorized and Chez PDF/EPUB À 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 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 Alice Waters PDF \ 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.

  • Kindle Edition
  • 400 pages
  • Alice Waters and Chez Panisse The Romantic Impractical Often Eccentric Ultimately Brilliant Making of a Food Revolution
  • Thomas McNamee
  • English
  • 12 October 2014

10 thoughts on “Alice Waters and Chez Panisse The Romantic Impractical Often Eccentric Ultimately Brilliant Making of a Food Revolution

  1. Sarah Sarah says:

    I am grateful to Anthony Bourdain for summing it up so neatly when he described Alice Waters as Pol Pot in a muu muu Despite its effusive title and starstruck gushing at the outset this book uickly revealed to me that while I am very glad to have dined at Chez Panisse I am gladder still that I didn't run into Alice Waters while there The book is readable and gossipy but paints a very unflattering portrait of Waters her imperiousness privilege and naive assumptions that everything will turn out fine because it always has I love Waters's slow food ideals and even the blind confidence that leads her to say write several bossy letters to the President of the United States about the need to feed school kids and families better I love her restaurant and the lovely food and caring service I experienced there I just hope I never cross her because you know She'd cut mePS If you don't want to read the book which is enjoyable here is a timeline that hits the high points

  2. Molly Molly says:

    I'm not a big biography reader Not yet anyway But every once in awhile I come across a biography that examines its subject with such intelligence and style that I emerge from that book profoundly satisfied Add this bio to that list I started it not even a week ago and looked forward to every return I'm done now and I'm bummed Appropriately it was delicious at times critical at times glowing and always well written an account of the life and times of a woman and her restaurantOf course I should come clean and say that I was already primed for the pump I find Alice Waters to be a really compelling person and Chez Panisse to be a lovely lovely place to eat if costly I applaud her love of French culture good food and fine living And I admire and support her ability to frame eating within a political context Long may she continue to write books influence our elected leaders spark the planting of organic gardens in our schools promote the Slow Food movement and all it represents and oversee each glorious careful plate of food at her little restaurant on Shattuck Avenue

  3. Schmacko Schmacko says:

    There is a moment late in the book Alice Waters and Chez Panisse where author Thomas McNamee describes a dining experience with such detailed romance it ends up being a little hard to believe Still I wanted so desperately to believe it the purple poetry the food and the place McNamee paints for us I wanted to be there eating and enjoying in that restaurant that was born of hippie haphazard in the early 1970 – the place that now is one of the most famous restaurants in the worldAs the food and the wine and the flowers and the staff did their work there was laughter talk Strangers began chatting with one another Old friends were changing seats The newcomers encouraged by the old timers they had seen doing it went in for a look at the kitchen and were welcomedAs the meal wound down so did the cooks and the waiters Everybody was loosing up The barriers of custom that separated stranger from stranger server from served freuently soften at this point in the evening at Chez Panisse and sometimes they even seem to disappearGiven the ambling accidental history of Chez Panisse it seems a miracle that it’s still around today Alice Waters was not a professional chef; she was a Francophile American who dreamt up the whole scheme She picked a house in Berkley California and she and her bohemian friends at first tried their hand at turning out French Provençal cuisine At different times in this biography Waters seems shy and thoughtful sly and manipulative perspicacious and exacting And yet Chez Panisse was not profitable at all for its first decade sex and drugs were uietly accepted as part of the scene and staff would genially pilfer food and wine without a second thought or many times even a reprimandYet Alice Waters and her restaurant were at the forefront of thoughts that today seem pervasive Seemingly by accident Waters and the several chefs she had working with her actually invented California Cuisine – light healthy and simple foods that are marked by their seasonality and freshness in mass market terms Seasons 52 adopts this same thought Also an excellent Orlando version – and my favorite local restaurant is the California atop Disney’s Contemporary hotel In California style elaborate French preparation takes a backseat to keeping the food as simple and flavorful as possible No longer are plates the product of days of overwrought preparation; they are the culmination of study application and experimentation in minimal but artful arrangement of flavor and skillThere were other seminal ideas Waters and her collaborators also adopted the idea of fostering local growers and suppliers instead of the ecologically damaging and flavor robbing process of shipping food by truck across the nation Also the Slow Foods movement found one of its greatest allies in Waters Finally in the last decade Waters helped start food programs at public schools and colleges across the nation and into EuropeThat’s not to say McNamee’s book answers all the uestions Why and how Waters became so obsessed with food still seems a mystery at the end of the book – it’s a uestion that’s better to ponder so McNamee smartly doesn’t provide an answer Also there are many stories in the book of human romances – most of them fiery and short lived next to the legacy of Chez Panisse – and maybe that’s the way it should be for a place that has been so influential in changing the American culinary landscape Finally Waters seems to get a lot of credit next to the people who immeasurably helped her – people who Fate seemed to always provide to Waters at the exact time Sometimes it’s perfectly fine that Waters gets every bit of the credit – like when it comes to the pompous and fussy Jeremiah Towers who loves to proclaim himself the God of All Food we root for Waters However the restaurant also had many amazing people involved like the brilliant artist and writer Patricia Curtan And the restaurant was also fostered byoh maybe you’ve heard of them if you’re fixated on these things like I amJean Pierre Moullé who is still head chef today and Paul Bertolli now of frozen pasta fameI admit I love books like this I am a bit of an amateur foodie true But I also love books about how genius is developed or accidentally stumbled upon especially when it’s this messy and wondrous I alos love the simple black and white photos throughout the book I love the Chez Panisse menus provided for special days – like anniversaries and their annual garlic festival I love the conversational little recipes Alice Waters narrates; they’re peppered here and there – recipes that define the California style and give a warm personal voice to Waters Mostly I love the idea of this place an idea that McNamee sears into my imagination Someday I hope to sit there eat and enjoy this foodie utopia that McNamee describes

  4. Jessica Jessica says:

    This book was fine Heavens knows I love cooking restaurants and food but I felt like nobody in the book was very inspiring Alice was a visionary but so much of the way she lived her life left me feeling like why am I wasting my time reading 300 pages about her? Also the material and treatment of it just felt a little bit snobby One of those books that you wish had been a five page article that you read in a magazine or something

  5. Irene Irene says:

    What I learned1 Baby pigeon is a suab2 Truffles on anything makes it better3 Slow food will prevent disease and obesity Fast food be gone4 Butter is alright to use use it Forget the i can't believe its not butter mentality5 Life is not about the destination of the day week or year The journey is what makes life liveable6 Things will work themselves out whether you have a meltdown or not So don't have one7 It's better for you if it goes directly from the earth to the stove to the table to your mouth 8 don't oversalt9 eat the dessert and enjoy it as long as its made fresh You only live once10 Its ok to spend money on spectacular meals in restaurants as long as its not a chain that uses frozen tasteless things that used to be foodAs you can see I learned a lot

  6. Mark Poons Mark Poons says:

    This book was a major let down A book about the most important restaurant in America should have been much better The material was clearly available; the author just did a terrible job with it He explains very little about the business side of chez Panisse it is always loosing money but the author never explains how it stays afloat financially Alice is always on the brink of a breakdown at the end of several chapters Then turn the page and she is motivated again? What changed? The author doesn’t tell us I think a big part of the problem is Alice Waters is still alive and people did not want to say bad things about her Plus the author is just bad

  7. Alison Alison says:

    Very lighthearted yet extensive look into Alice Waters Chez Panisse and the birth of California cuisine It's remarkable how much of what started there now informs so much of American dining However the book relies slightly too much to the Alice did everything first no one had ever thought of stuff like this before trope Not to take any credit from her but it seems unlikely that NO ONE NO WHERE EVER thought of using lots of local products and fresh produce and seasonal ingredients Anyway good read and Orinda gets a shout out

  8. Naida Naida says:

    A great book about one of the most influential women and restaurants in American cooking Alice Waters and the rest of the employees chefs and the farmers that supply Chez Panisse were part of a revolutionary movement in American food Local organic and simple these were their beliefs and this is how they cook This book does a great job of outlining Alice's life and the development of Chez Panisse If you're looking for recipes this is not the book for you but if you want to know about how the restaurant developed and Alice' passions Than I can think of no finer book

  9. Felicia Holtz Felicia Holtz says:

    This is an authorized biography but it is just as catty and chatty as an unauthorized version would have been I am fascinated at the long strange trip Alice Waters has been on I am somewhat cynical that she singlehandedly brought about organic farming and local cuisine but nonetheless I am grateful for the battles she continues to fight on behalf of our nations food This is a fun read that will also make you crave really good food

  10. Maureen Maureen says:

    I don't know what I was expecting from this book but it was an ok kind of gossipy book Not trashy enough for a 'beach read' but not that interesting otherwise Maybe Alice Waters really is a flake who almost always falls upwards

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Your email address will not be published. Required fields are marked *