<div>“Earthy recipes, gorgeous photos, and the story of one of San Francisco’s best and most interesting restaurants . . . truly a feast!” ?Paula Wolfert, five-time James Beard Award winner Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchants visitors today. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu. Featuring 125 signature dishes, the book spans Pirie and Clark’s award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen. Includes a foreword by Alice Waters</div>

The Foreign Cinema Cookbook

<div>“A warm and charming book, where Fletcher’s passion for the produce gently shines . . . Meandering and passionate . . . like an afternoon at the market.” —Heavy Table Introduction by Alice Waters Sporting a gorgeous new cover, Fresh from the Farmers’ Market just got a little fresher. With more home cooks falling in love with the unbeatable flavor of farm-fresh fruits and vegetables, there has never been a better time to serve fruits and vegetables at mealtime. This wonderfully useful cookbook is a celebration of market bounty with luscious color photographs and more than seventy-five mouthwatering recipes. Each delicious soup, salad, entrée, and dessert makes the most of the season’s best. James Beard Award–winning author Janet Fletcher guides shoppers through the market, sharing tips on selection and storage as well as advice from the farmers themselves, so readers can turn peak-season produce into delicious eating, year-round. “This newly published book is an indispensable companion for all farmer’s market fans and food lovers . . . It’s conveniently divided into seasons so a quick glance through the appropriate seasonal section, before you head off to the market, will give great inspiration for shopping.” —Ditty’s Saturday Market</div>

Fresh from the Farmers' Market

<div>A food writer and editor of the Time-Life cooking series shares stories and recipes from his friendship with a legendary Proven&ccedil;al chef and vineyard owner. Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence&rsquo;s noted vineyard Domaine Tempier, and producer of some of the region&rsquo;s best wines and meals, Lulu has for more than fifty years been Provence&rsquo;s best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food at the vineyard. Hosting American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by. In Lulu&rsquo;s Proven&ccedil;al Table, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and more than 150 recipes that have emerged from her kitchen. Peppered with more than 75 photographs, Olney&rsquo;s tribute aptly celebrates the spirit and gifts of this culinary legend. &ldquo;With good-humored admiration, sharp-eyed description and lucid instruction, Olney&mdash;and Lulu&mdash;bring readers traditional Provencal cooking at its finest.&rdquo; &mdash;Publishers Weekly &ldquo;The tentative giving and taking of recipes quietly evolved into a book so rich in collaboration that Lulu together with Richard seemed to become as one: a magical, culinary love affair.&rdquo; &mdash;Simon Hopkinson, The Observer</div>

Lulu's Provencal Table

<div>“Delicious recipes from . . . extraordinary chefs” from the “rare restaurant” that focuses on “the aliveness and the beauty of its ingredients” (from the foreword by Alice Waters, James Beard award- winning chef, Chef Panisse). For over twenty-five years, Donna Lennard has presided over an international family of artisans, farmers, winemakers, chefs and regulars from her outpost on Bond Street in New York City. Since 1994, Il Buco has withstood the test of time. In Il Buco, written with Joshua David Stein, Donna shares her incredible journey from antique shop owner to award–winning restaurateur. She reflects on the ingredient-driven, farm-to-table Italian cooking that earned the loyalty of notoriously discriminating New York diners. Donna also expounds upon the essential elements of good eating and good living she learned over the restaurant’s nearly three-decade history. Both a cookbook and a deeply personal journey through the places and with the people who have influenced the restaurant’s ethos the most, Il Buco includes the beloved best-of dishes from the kitchen’s roster of now-famous chefs: Ignacio Mattos’s Black Kale Salad, Justin Smillie’s Bucatini Cacio e Pepe, and Sara Jenkins’s Porchetta alla Romana, to name a few. Il Buco allows cooks of all levels to create sumptuous easy meals to enjoy at home. Accompanying the mouthwatering recipes and gorgeous photography are dedicated chapters on the building blocks to a perfect meal: salt, olive oil, wine, and salumi, among others. A personal exploration of what makes the heart of a restaurant, Il Buco is a celebration of a true New York success story “Through these pages, we travel around the Mediterranean, visiting the farmers, artisans, and winemakers . . . And then we return to Bond Street, stories and recipes in hand.” —Francis Mallmann</div>

Il Buco

<div>For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round.Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal?Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as &#34;living foods.&#34; When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today&#39;s explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen.Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.</div>

Chez Panisse Vegetables

<div>Epicurious&#39; &quot;New Fall 2019 Cookbooks We Can&#39;t Wait to Cook From&quot; Food &amp; Wine 18 Essential New Cookbooks for Fall Amazon&#39;s pick for Biggest Cookbooks of Fall Chowhound&#39;s Best New Cookbooks and Best New Baking Cookbooks for Fall 2019 &quot;In many ways, the good bread we have now in the United States exists thanks to Poil&acirc;ne. Poil&acirc;ne bakery and the Poil&acirc;ne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy.&quot; &mdash;Alice Waters, from the foreword To food lovers the world over, a trip to Paris is not complete without a visit to Poil&acirc;ne. Ina Garten raves about the bread&rsquo;s &ldquo;extraordinary quality.&rdquo; Martha Stewart says the P in Poil&acirc;ne stands for &ldquo;perfect.&rdquo; For the first time, Poil&acirc;ne provides detailed instructions so bakers can reproduce its unique &ldquo;hug-sized&rdquo; sourdough loaves at home, as well as the bakery&rsquo;s other much-loved breads and pastries. It tells the story of how Apollonia Poil&acirc;ne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash. Beyond bread, Apollonia includes recipes for pastries such as the bakery&rsquo;s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poil&acirc;ne traces the hours in a baker&rsquo;s day, blending narrative, recipes, and Apollonia&rsquo;s philosophy of bread.</div>

Poilane

<div>Winner of the 2015 International Association of Culinary Professionals (IACP) Cookbook AwardForewords by Alice Waters and Michael PollanIn this dazzling, full color cookbook and kitchen manual filled with lush photographs and beautiful drawings, the chef of Alice Waters&#8217; Chez Panisse offers basic techniques and essential recipes that will transform anyone into a confident home cook.When his oldest son was leaving for college, Cal Peternell, the chef of San Francisco&#8217;s legendary Chez Panisse, realized that, although he regularly made dinners for his family, he&#8217;d never taught them the basics of cooking. Based on the life-altering course of instruction he prepared and honed through many phone calls with his son, Twelve Recipes is the ultimate introduction to the kitchen. Peternell focuses on the core foods and dishes that comprise a successful home cook&#8217;s arsenal, each building skill upon skill&#8212;from toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake.Twelve Recipes will help home cooks develop a core repertoire of skills and increase their culinary confidence. Peternell tells you what basic ingredients and tools you need for a particular recipe, and then adds variations to expand your understanding. Each tip, instruction, and recipe connects with others to weave into a larger story that illuminates the connection between food and life. A deeply personal book, it was written by the chef alone and it glows with warmth and humor as he mulls over such mundane items as toast and rice to offer surprising new insights about foods that only seem exceedingly ordinary. It&#8217;s a book you&#8217;re as likely to keep by your bedside as your stovetop. With Peternell as your guide, the journey is pure pleasure and the destination is delicious.Twelve Recipes features gorgeous color photos and inset illustrations by Peternell&#8217;s wife and sons (all artists), and forewords by celebrated chef Alice Waters and New York Times columnist and bestselling author Michael Pollan.</div>

Alice Waters
Follow this author

Books By Alice Waters (1 Book)

Chez Panisse Vegetables

Get weekly updates and deals from Early Bird Books

More from

Corporate

© 2024 OPEN ROAD INTEGRATED MEDIA

Alice WatersFollow this author

Books By Alice Waters (1 Book)

Chez Panisse Vegetables

RELATED POSTS ABOUT ALICE WATERS

Get weekly updates and deals from Early Bird Books

More from

Corporate

© 2024 OPEN ROAD INTEGRATED MEDIA

Alice Waters
Follow this author