It might seem to be stretching a point, putting the words 'dinner' and 'revolution' in the same sentence.
But there really has been a major cultural shift in the past 30 years in how we think about food, and much of that flows from Alice Waters. After an inspiring trip to France in the 60s, Waters began her quest of sourcing and serving local ingredients, the mainstay of her Berkeley, California restaurant Chez Panisse since its inception in 1971.
Ms. Waters has a new book out October 2nd called The Art of Simple Food and, as always, she emphasizes good ingredients. She also takes you through basic prep techniques for creating delicious, balanced meals that don't take hours to create.
Even the title of the book strikes us as exactly the way most of us want to eat most of the time if it were possible. Alice Waters makes you believe that it is.
written on Thursday Sep 27, 2007
it all flows from Waters.
