The simplicity and style of Alice's cooking redefined our expectations, and in the 1980s it marked a radical departure to what we had seen before. Her opportunistic and seasonal approach are still as relevant today, and her ideas as fresh. She is one of the truest voices in the kitchen.
Editor-in-Chief, Lucky Peach
Even to a born-and-raised Californian, the Chez Panisse books were a revelation to me. This book was a vital part of the education in conscious farming, cooking, and eating that I received when I moved to the Bay Area fifteen years ago. The recipes ain’t too shabby either.
Co-founder of Roads & Kingdoms and author of Rice, Noodle, Fish: Deep Travels Through Japan’s Food Culture
All of her cookbooks are exceptional, but I just happened to fall in love with this one first. This is the book that taught me about the importance of voice when writing recipes.
Chef and author
This book spoke to my heart and soul and validated my own style of unpretentious, local and seasonal ingredient-driven cooking. So many wonderful recipes here!
Going to eat here is still an ambition I've yet to realise. Until then I scour the book from time to time and dream...
The philosophy of an iconic restaurant that has inspired food lovers, chefs and food writers all over the globe.
Chef and owner of The West House
I don't think I could compile a list without the inclusion of at least one Alice Waters book.
The first to bring foraging & local, seasonal cooking to the North American palate.
Norwegian TV Chef
Beaten and worn, my old copy of this book shows that some books just work.
Chief writer Channel 4 News
No bookshelf would be complete without this.
Beef at Flat Iron
Food writer, former restaurateur, food educator
Cook, presenter and author
Publisher of Appetite
Founder of Wahaca, chef and writer
Blogger at The Worktop
Head Chef at James Street South, Belfast
Chef and restaurateur
Irish chef, food stylist and best-selling author
Chef, cookbook author and television personality
Executive Chef Bar H Surry Hills
Owner and Founder of the Ballymaloe Cookery School