Alice Waters Reading List

To prepare for my Alice Waters Potluck, I’ve been reading as much as I can about Alice, Chez Panisse, Terroir, and California Cuisine.

Here are some amazing books and articles I’ve found and enjoyed, but first, I’ll share an excerpt from the preface of Waters’ memoir, Coming to My Senses:

“Here is how I cook: First, I’m at the farmers’ market, buying a bunch of French breakfast radishes, the purple-fringed lettuces, the spring garlic – I’m thinking about the state of the Blenheim apricots and the Santa Rosa plums.  I’m looking for fruits and vegetables that are perfectly ripe, things that just came out of the ground or were just picked.  I’m not necessarily thinking about how the ingredients will go together – I’m just responding to what I’m finding. Its’s a lot about aliveness, a lot about color, the smell of things, the look….” (Waters 2017, ix).

 

Fairfax, Sally K., Lousie Nelson Dyble, Greig Tor Guthey, Lauren Gwin, Monica Moore, and Jennifer Sokolove. 2012. California Cuisine and Just Food. Cambridge: MIT Press.

Goldstein, Joyce. 2013. Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness. Berkeley: University of California Press.

Jacobsen, Rowan. 2010. American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields. New York: Bloomsbury.

Trubek, Amy. B. 2008. The Taste of Place: A Cultural Journey into Terroir. Berkeley: University of California Press.

Waters, Alice. 1996. Chez Panisse Vegetables. New York: HarperCollins Publishers.

Waters, Alice. 2002. Chez Panisse Fruit. New York: HarperCollins Publishers.

Waters, Alice. 2007. The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. New York: Clarkson Potter.

Waters, Alice. 2011. 40 Years of Chez Panisse: The Power of Gathering. New York: Clarkson Potter.

Waters, Alice. 2013. The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden. New York: Clarkson Potter.

Waters, Alice. 2017. Coming to My Senses: The Making of a Counterculture Cook. New York: Clarkson Potter.

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