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The success of Chez Panisse--Gourmet magazine named it the best American restaurant in 2002--has everything to do with Waters, yet she remains an elusive protagonist. Sophisticated yet naive, professional and amateur, hard-driving but emotionally blurry, she invites reader interest but doesn't always satisfy it, as least as presented here. If McNamee cannot quite bring her to life, and if his tale lacks an insider's full conversance with his subject, he still engages readers in the considerable drama of people finding their way--blunderingly, with talented intent--to something new. With menus, narrated recipes, and photographs throughout, the book is vital reading for anyone interested in food, period. --Arthur Boehm
More of a backstory of her personal life - more information than I wanted about her personally. Was a Book Club recommendation and I found it tedious and trivial.Published 3 months ago by Sassy
A collection of recipes from her restaurant in San Francisco, it is a fascinating read.Published 8 months ago by Noel Rappe
I really liked the writing style of this book. I have been curious about Alice Waters' life. I saw her interviewed on Charlie Rose's PBS program one time. Read morePublished 12 months ago by Rheta M.
Purchased for my chef wife as a Xmas gift. She read it from cover to cover, makes some of the recipes, and loves the book and the author. I enjoy the meals. Read morePublished 18 months ago by Thomas W. Samarati
This is an excellent biography. It is, on balance, a bit too adulatory, but it does an excellent job of keeping a pace and developing such that I was always eager to return and... Read morePublished 20 months ago by LiteraryTech
this is a great review of the new (then) approach to food and serving it - Alice Waters is an interesting character and she herself changes her focus as the "slow food"... Read morePublished 23 months ago by Sara S. Shane
Although I did not know a lot of the ingredients described, The book was an interesting account of what it takes to establish a restaurant. Read morePublished on February 19, 2013 by delay