Available:*
Library | Call Number | Status |
|---|---|---|
Searching... Stillwater Public Library | 641.8 WAT | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.
Author Notes
Chef and restauranteur Alice Waters was born April 28,1944, in Chatham, New Jersey. She attended University of California at Berkeley where she earned a degree in French Cultural Studies.
She has been the owner of the Chez Panisse in Berkeley, California for almost three decades. She is the author of The Chez Panisse Menu Cookbook, and Chez Panisse Vegetables. She also wrote a memoir entitled Coming to My Senses: The Making of a Counterculture Cook. Waters collaborated with others chefs and a cardiologist to produce Heart-Healthy Cooking for All Seasons.
Her awards include the Bon Appetit magazine's Lifetime Achievement Award, Restaurant and Business Leadership Award, Restaurants & Institutions Magazine and the James Beard Humanitarian Award. She was named Best Chef in America by the James Beard Foundation in 1992 and was listed as one of the ten best chefs in the world by Cuisine et Vins de France.
(Bowker Author Biography)
Reviews (1)
Kirkus Review
Once past the sad discovery that, of the title trio, pizza rates about a dozen pages and calzone one, prepare to enjoy yourself. Berkeley restaurateur Waters practically radiates sound instincts for pasta cookery. She starts from not just a fancy cook's but a gardener's sensibility, and she plays on Mediterranean flavor-complexes with a light and rather loving hand. Dishes are seasonally arranged, following a brief guide to homemade pastas. Though one may wonder about the winter or spring availability of some herbs and vegetables, the sense of freshness and appropriateness is everywhere. Things can be as simple as tagliatelle with garlic- and parsley-accented shrimp, or as opulent as penne or other small macaroni with salmon roe, quail eggs, tiny new green beans, and a bit of smoked salmon. Wild mushrooms, seafood, and unusual fresh greens are used to wonderful effect. The pizza section, though short, manages to cram in several dozen attractive topping ideas (making it a more satisfying choice, for all its brevity, than Pamella Asquith's recent Joy of Pizza, p. 305). Though this is definitely cooking for the chic-minded with hefty budgets and loads of time, posh ingredients are not just thrown around, they are used to deft and restrained effect. Altogether: the stuff of inspiration. Copyright ©Kirkus Reviews, used with permission.
