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Coming to My Senses

Coming to My Senses

The Making of a Counterculture Cook

by Alice Waters
Hardback
Publication Date: 05/09/2017

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The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant.

When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape--Alice least of all. Fueled in equal parts by naivete and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

ISBN:
9780307718280
9780307718280
Category:
Cookery / food & drink etc
Format:
Hardback
Publication Date:
05-09-2017
Language:
English
Publisher:
Potter/Ten Speed/Harmony/Rodale
Country of origin:
United States
Dimensions (mm):
215.9x147.32x26.42mm
Weight:
0.47kg
Alice Waters

Alice Waters is the executive chef, founder, and owner of Chez Panisse, in Berkeley, California.

She is an American culinary pioneer, maintaining that cooking should be based on the finest and freshest seasonal ingredients, produced sustainably and locally.

She is the author of the bestselling cookbook The Art of Simple Food and other influential books.

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