"What Alice Waters has taught us is to be interested not just in food but in the history of food: Where does it come from? Who grew it? How was it grown? What happened to it on the way from the ground to the kitchen? What then happens to it in "her" kitchen is understood both as cooking and as appreciation for all that has happened before. This makes a difference. At Chez Panisse, the difference is tastable."– Wendell Berry, author of "What Are People For?" and "Another Turn of the Crank""A marvel of a book. An encyclopedic monument of common sense, dedicated to honest produce, natural, uncontaminated and fresh. The food is simple, inventive, often surprising-dishes that one creates daily by fiddling around in the kitchen, but rarely finds in cookbooks. And such a pleasure to discover that mushrooms are presumed to be wild and anchovies salt-packed (when not fresh).... Patricia Curtan's illustrations are exquisite."– Richard Olney, author of "Lulu's Provencal Table" and "Simple French Food""Say 'vegetables' in America and you think of Alice Waters. Few cooks have so clearly instilled in us the concept of 'superfresh.' And like no one else, she has truly championed the pure, whole flavors of foods fresh from the garden and market, prepared with respect, integrity and simplicity."– Patricia Wells, author of "The Food Lover's Guide to Paris" and "Bistro Cooking""You will break this book's binding from long and loving use, I'll wager. You will soil its pages. You might even cut out a favorite linocut and frame it over the kitchen counter, for this book is about quality-food quality from ground to mouth. Here is Alice Waters going against the grain again, this time featuringvegetables."– Wes Jackson, founder of The Land Institute"Alice Waters has done more than anyone else to change the way we eat. This book is a triumph."– Paula Wolfert, author of "Mediterranean Cooking"
