Coming to My Senses
The Making of a Counterculture Cook
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 naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisi…
Mehr
CHF 13.55
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
Versandkostenfrei
Produktdetails
- ISBN: 978-1-101-90665-1
- EAN: 9781101906651
- Produktnummer: 21974440
- Verlag: Potter/Ten Speed/Harmony/Rodale
- Sprache: Englisch
- Erscheinungsjahr: 2017
- Seitenangabe: 320 S.
- Plattform: EPUB
- Masse: 31'338 KB
- Abbildungen: B/W PHOTOS THROUGHOUT
Über den Autor
ALICE WATERS is the executive chef, founder, and owner of Chez Panisse Restaurant and Café in Berkely, California. She founded the Edible Schoolyard and has received the French Legion of Honor, WSJ Magazine Humanitarian Innovator Award, and three James Beard Awards. Alice is Vice President of Slow Food International and the author of thirteen books. Her most recent books are My Pantry, The Art of Simple Food II, 40 Years of Chez Panisse, and In the Green Kitchen. She lives in Berkeley, California.
62 weitere Werke von Alice Waters:
Chez Panisse Pasta, Pizza, & Calzone
The Making of a Counterculture Cook
The Making of a Counterculture Cook
Ebook (EPUB Format)
CHF 23.85
Recipes and Lessons from a Delicious Cooking Revolution
The Making of a Counterculture Cook
The Making of a Counterculture Cook
Ebook (EPUB Format)
CHF 7.00
Bewertungen
Anmelden