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Chez Panisse Desserts
by Alice Waters, Lindsey Shere
ISBN-10: 0679755713
ISBN-13: 9780679755715
ISBN-13: 9780679755715
Region: USA
Publisher: Random House
Publication Date: November, 1994
Publishers Information
About Chez Panisse Desserts
Publisher Web Link: http://www.randomhouse.com/
Author Information
About Alice Waters
Author Web Link: http://www.chezpanisse.com/
Alice Waters, chef, author, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. She is a passionate advocate for a food economy that is “good, clean, and fair.” Over the course of nearly forty years, Chez Panisse has helped create a community of scores of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients.
In 1996, Waters’s commitment to education led to the creation of The Edible Schoolyard at Berkeley’s Martin Luther King, Jr., Middle School: a one-acre garden, an adjacent kitchen-classroom, and an “eco-gastronomic” curriculum. By actively involving a thousand students in all aspects of the food cycle, The Edible Schoolyard is a model public education program that instills the knowledge and values we need to build a humane and sustainable future. The program is nationally recognized for its efforts to integrate gardening, cooking, and sharing school lunch into the core academic curriculum. Alice established the Chez Panisse Foundation in 1996 to support the Schoolyard and encourage similar programs that use food traditions to teach, nurture, and empower young people. The success of The Edible Schoolyard led to the School Lunch Initiative, whose national agenda integrates a nutritious daily lunch and gardening experience into the academic curriculum of all public schools in the United States.
Waters is Vice President of Slow Food International, a nonprofit organization that promotes and celebrates local artisanal food traditions and has 100,000 members in over 130 countries. She is the author of eight books, including The Art of Simple Food: Notes and Recipes from a Delicious Revolution.
Alice Waters’s honors and affiliations include:
Inductee, California Hall of Fame, 2008
Co-recipient, with Kofi Annan, Global Environmental Citizen Award, 2008
Member, American Academy of Arts and Sciences, 2007
Lifetime Achievement Award, Restaurant magazine’s World’s 50 Best Restaurants, 2007
Founder, Sustainable Food Program at the American Academy in Rome, 2006
Force for Nature Award, Natural Resources Defense Council, 2004
Best Restaurant in America, Gourmet magazine, 2001
Founder, Yale Sustainable Food Project, Berkeley College, Yale University, New Haven, Connecticut, 2003
Vice President, Slow Food International, Bra, Italy, 2003
(http://www.chezpanisse.com/)
Cookbooks by Alice Waters
About Lindsey Shere
Author Web Link: http://www.shere.org/
Lindsey Remolif Shere was born in Chicago, Illinois, June 7, 1935, but soon moved with her parents to the suburb of Munster, Indiana.
In 1947 the family relocated once again, this time to a sizable ranch in Sonoma County, California, where she spent the next ten years among milk cows, apple and prune orchards, hayfields, and four younger sisters.
She graduated from Healdsburg High School, Santa Rosa Junior College, and the University of California at Berkeley, where she majored in a group major in French language, literature, and political history.
In 1971 she joined Alice Waters to open the restaurant Chez Panisse, where she continued as Pastry Chef until her retirement in 1998.
Largely self-taught as a cook, she began focussing on baking and desserts as a teenager, delighted by the fresh dairy and orchard products available on the family farm. Her interest in the French language and in European culture led to further investigations into cuisine. She has traveled extensively throughout western Europe, especially in France and northern Italy: her motherís family was Alsatian; her father was born in the Italian Alps.
Widely read, she counts among her major influences James Beard, Ada Boni, Robert Courtine, Curnonsky, Elizabeth David, M.F.K. Fisher, Richard Olney, and Waverly Root, as well as the chefs associated with her at Chez Panisse, especially Alice Waters.
Her book Chez Panisse Desserts was published in 1985 and is still in print. She was named Pastry Chef of the Year by the James Beard Foundation in 1993. Among the chefs who have worked for her in the Chez Panisse pastry kitchen have been bakers Diane Dexter, Gayle Ortiz, and Steve Sullivan; pastry chefs David Lebovitz and Mary Jo Thoresen; and chefs Deborah Madison and Mark Peel. She is an active member of The Baker’s Dozen and a major contributor to the Dozen’s forthcoming book.
Since her retirement she has returned with her husband to a rural life in Sonoma county, dividing her time among gardening, grandchildren, reading, and travel. (http://www.shere.org/)
