[Cookery-Fruit] Waters, AliceBiblio.com
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200224359<p>New York::: Harper Collins 2002. First Printing of the First US Edition. A Fine tight copy in a Near Fine unclipped dust jacket with a hit of sunning to the spine. Alice Waters and the cooks at her restaurant Chez Panisse focus on the exuberant flavors of fresh fruit in creating memorable dishes. Chez Panisse Fruit draws on the exuberant flavors of fresh ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting storing and preparing fruit this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan. The authors provide over 200 recipes for both sweet and savory dishes featuring fruits.</p> Harper Collins,, hardcover
200225649<p>New York::: Harper Collins 2002. First Printing of the First US Edition. A Fine tight copy in a Near Fine unclipped dust jacket with a hit of sunning to the spine. Alice Waters and the cooks at her restaurant Chez Panisse focus on the exuberant flavors of fresh fruit in creating memorable dishes. Chez Panisse Fruit draws on the exuberant flavors of fresh ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting storing and preparing fruit this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan. The authors provide over 200 recipes for both sweet and savory dishes featuring fruits.</p> Harper Collins,, hardcover
200822441San Francisco:: Chronicle Books 2008. First Printing of the First US Edition. A Fine tight copy in illustrated boards. Richly illustrated with color photographs by David Liittschwager. Chronicle Books, hardcover
202127855<p>Food Writing Waters Alice. We are What We Eat: A Slow Food Manifesto. New York: Penguin Press 2021. First Printing of the First US Edition. A Fine tight copy in a Fine dust jacket. In We Are What We Eat Alice Waters urges us to take up the mantle of slow food culture the philosophy at the core of her life's work. When Waters first opened Chez Panisse in 1971 she did so with the intention of feeding people good food during a time of political turmoil. Over years of working with regional farmers Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu as well as about the dangers of pesticides the plight of fieldworkers and the social economic and environmental threats posed by industrial farming and food distribution. </p> Penguin Press, hardcover
2002154088Ibaraki: Contemporary Art Center 2002. First Edition. First Edition. Published in conjunction with an exhibition at the Contemporary Art Gallery Art Tower Mito from April 13 through June 9 2002. Text in Japanese and English.<br /> <br /> Fine and unread in card wrappers with a Fine dust jacket. Contemporary Art Center unknown
2001Q-1929918038BOA Editions Ltd 2001-07-15. Paperback. New. In shrink wrap. Looks like an interesting title! BOA Editions Ltd paperback
2025__1719650608F.A. Davis 2025. Paperback. New. 7th edition. 270 pages. 6.00x0.80x8.90 inches. F.A. Davis paperback
20172-9812870318Springer 2017. Hardcover. New. 548 pages. 9.50x6.50x1.50 inches. Springer hardcover
2002218776San Francisco: Q Communications 2002. Magazine. 72p. 8.25x10.75 inches stories interviews reviews events services and resources ads photos very good glossy LGBTQ entertainment magazine in pictorial wraps. Q Communications unknown books
20111-143918187XScribner 2011. Hardcover. New. 1st edition. 250 pages. 9.25x6.25x1.00 inches. Scribner hardcover
2011Q-1849390495Andersen Press 2011-11-01. Hardcover. New. In shrink wrap. Looks like an interesting title! Andersen Press hardcover
2015x-1848726813Psychology Pr 2015. Hardcover. New. 1st edition. 466 pages. 9.25x6.25x1.50 inches. Psychology Pr hardcover
201547008Psychology Press 2015. Softcover. VG/na. Some rubbing & edgewear; small corner creases; overall clean & tight. 415 pages Psychology Press paperback
2015x-1848726821Psychology Pr 2015. Paperback. New. 416 pages. 8.75x6.00x1.00 inches. Psychology Pr paperback
2011x-0814707424New York Univ Pr 2011. Hardcover. New. 369 pages. 9.25x6.00x1.00 inches. New York Univ Pr hardcover
2011x-0814707432New York Univ Pr 2011. Paperback. New. 369 pages. 9.25x5.75x1.00 inches. New York Univ Pr paperback
2017846new york: clarkson potter 2017. signed first edition 2017.<br /> <br /> inscribed "for lyong" and signed "with love alice waters". autobiography by the celebrated cook alice waters. waters founded the now-famous chez panisse restaurant in berkeley california in 1971. here she reflects on the trials and triumphs she experienced before and since. <br /> <br /> new york: clarkson potter/ publishers. isbn: 9780307718280. 8.5 x 5.5". 306 pages. hardcover. bound in cloth- and paper-covered boards. book condition: near fine. jacket condition: mild shelfwear throughout. unclipped $27.00. very good . clarkson potter unknown
20162142New York: Viking Penguin 2016. First printing number line. Hardcover. Very Good/Near Fine. Oversize 11 x 8 inches. All color illustrations. Sewn binding in pictorial boards in dustjacket. 176 pages. A beautiful copy nearly as new. Firm binding with intact hinges; pencil marks corner front flyleaf else no marks. Crimping to lower spine end at back panel else very little wear. Unclipped unrubbed dustjacket has a little creasing top edge back panel else hardly any wear. Viking Penguin hardcover
2010013068Clarkson Potter 2010. First Edition 1st Printing. . Hardcover. As New/No Jacket as Issued. Signed by the author on the free front endpaper. Not inscribed. The book is in as new condition without jacket as published. First edition First Printing. <br/> <br/> Clarkson Potter hardcover
2015201New York: Pam Krause Books 2015. First Edition. Hardcover. Near fine. Small flaw on back cover. See our photos. Fanny Singer. Signed by both authors. This small volume is the perfect accompaniment to Alice Waters’ other more comprehensive cookbooks especially since so many of the recipes are for…accompaniments. Some of the recipes such as the one for lentil soup are for dishes that can stand on their own but most are for items that work as ingredients or condiments or seasonings for other recipes Waters has developed or that you might want to use with your own favorites. Waters wrote My Pantry with her daughter Fanny Singer who also served as the illustrator. Waters of course is the famous food activist and owner of the California restaurant Chez Panisse; Singer is a writer editor and co-founder of the design brand Permanent Collection. Both authors have signed our copy with an attribution "To the Girls." See our photos. Pam Krause Books hardcover
20139780307718273-2025Clarkson Potter 2013. Hardcover. New/New. <p><strong>Author:</strong> Alice Waters</p><p><strong>Publisher:</strong> Clarkson Potter</p><p><strong>Binding:</strong> Hardcover</p><p><strong>ISBN:</strong> 9780307718273</p><p><strong>Release Date:</strong> 2013</p><p><strong>Number Of Pages:</strong> 448</p><p><strong>Details:</strong> Alice Waters the iconic food luminary presents 200 new recipes that share her passion for the many delicious varieties of vegetables fruits and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market. A beautiful vegetable-focused book The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant demystifying the process of growing and cooking your own food and reveals the vital links between taste cooking gardening and taking care of the land. Along the way she inspires you to feed yourself deliciously through the seasons.From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces fresh green beans stone fruits in the height of summer and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local sustainable farmers.</p> Clarkson Potter hardcover
20139780307718273-2025Clarkson Potter 2013. Hardcover. New/New. <p><strong>Author:</strong> Alice Waters</p><p><strong>Publisher:</strong> Clarkson Potter</p><p><strong>Binding:</strong> Hardcover</p><p><strong>ISBN:</strong> 9780307718273</p><p><strong>Release Date:</strong> 2013</p><p><strong>Number Of Pages:</strong> 448</p><p><strong>Details:</strong> Alice Waters the iconic food luminary presents 200 new recipes that share her passion for the many delicious varieties of vegetables fruits and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market. A beautiful vegetable-focused book The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant demystifying the process of growing and cooking your own food and reveals the vital links between taste cooking gardening and taking care of the land. Along the way she inspires you to feed yourself deliciously through the seasons.From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces fresh green beans stone fruits in the height of summer and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local sustainable farmers.</p> Clarkson Potter hardcover
2007Q-0307336794Clarkson Potter 2007-10-02. Hardcover. New. In shrink wrap. Looks like an interesting title! Clarkson Potter hardcover
20221147465Penguin Publishing Group 2022. Hard cover. Very good/Good. First edition and signed!<br /> <br /> Jacket is slightly dented. Book is in great condition with no visible flaws apart from some light handling wear. Binding is tight and inside is clean and unmarked. Penguin Publishing Group unknown
2021bsdt 0000302 89jhg op 200<p>Probable First Printing First Edition; Does not comply with McBride7 but has "1st printing" on copywrite page.</p><p>From chef and food activist Alice Waters an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats<br /><br />In We Are What We Eat Alice Waters urges us to take up the mantle of slow food culture the philosophy at the core of her life's work. When Waters first opened Chez Panisse in 1971 she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients to the dishes made by hand and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout frozen dinners and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture which prioritized cheapness availability and speed was not only ruining our health but also dehumanizing the ways we live and relate to one another.<br /><br />Over years of working with regional farmers Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu as well as about the dangers of pesticides the plight of fieldworkers and the social economic and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness to social unrest to economic disparity and environmental degradation—are all at their core connected to food. Fortunately there is an antidote. Waters argues that by eating in a "slow food way" each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture one that champions values such as biodiversity seasonality stewardship and pleasure in work.<br /><br />This is a declaration of action against fast food values and a working theory about what we can do to change the course. As Waters makes clear every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families our communities and our environment. We have the power to choose what we eat and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.</p> Penguin Press hardcover
