Biography & Autobiography. Cooking & Food. Nonfiction. HTML: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 naivet√© 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
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I'd like to eat at Chez Panisse one day...or maybe the cafe.
I was always surprised when she admits that she did not speak French well, and she
Quotes and snippets:
I don't know if I fully gave credit where creditwas due on those recipes (adapted in her newspaper column). It's hard with a recipes though because each one is so fluid. And if you change a couple of things in it, it almost becomes your own. But its important to recognize the people and the history and the traditions behind recipes to know what they building upon. (Ch 8)
Alain Ducasse says that 85% of cooking is shopping.....it's going the farmers market or out into your backyard. Finding what's ripe and beautiful and alive and in season. (Ch 8)
A firing is a two way street. The person being fired should be helped to understand that they don't want to be in a place where they are not valued. You need to be in a place where you are cared about and where you care about being. (Ch 10)