Make way for a delicious food revolution

[Chefnot]

Alice Waters’ cookbook runs deep into best ingredients

Wednesday, January 30, 2008 By Yolanda Wright

Contributing writer
Call Alice Waters a food revolutionary, and she’ll admit she’s out to save the American food supply and change everything with a plate of delicious food.
Waters has been a culinary crusader since she opened Chez Panisse restaurant in Berkeley, Calif., 36 years ago. Since then, she has lived up to the role the New York Times recently called “the high priestess of the local, sustainable food revolution by selecting only the best ingredients.”
In her ninth cookbook, “The Art of Simple Food: Notes, Lessons, and Recipes >From a Delicious Revolution,” published in October by Clarkson Potter, Waters fills 406 pages for anyone who wants to learn to cook or become a better one

Syracuse.com

Kids in the garden, kind of like that.

[BerryBaby]

When we lived in SF 34 years ago she was a huge success then and only got bigger!

[MayQueen]

Wow, did you ever eat at her restaurant, BerryBaby? Was it a super trendy place where only the super cool ate or would a normal person be comfortable going there?

[BerryBaby]

I don't recall that I ate there, but I believe my husband did. Those were great times living in the Bay Area. We were there for 4 years but, boy, was it expensive back then. Can't imagine what it is like now.