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eBook Slow Food Nation's Come to the Table: The Slow Food Way of Living ePub

eBook Slow Food Nation's Come to the Table: The Slow Food Way of Living ePub

by Alice L. Waters,Alice Waters

  • ISBN: 1605298956
  • Category: Regional and International
  • Subcategory: Cooking
  • Author: Alice L. Waters,Alice Waters
  • Language: English
  • Publisher: Modern Times; First edition (September 16, 2008)
  • Pages: 176
  • ePub book: 1269 kb
  • Fb2 book: 1736 kb
  • Other: mbr docx doc txt
  • Rating: 4.8
  • Votes: 306

Description

One of America’s most influential chefs, Alice Waters launched a delicious revolution in 1971 when she introduced local, organic . I cannot recommend this as a book

One of America’s most influential chefs, Alice Waters launched a delicious revolution in 1971 when she introduced local, organic fare at her Berkeley, California, restaurant, Chez Panisse. Waters brought her vision for edible education to public schools through the Chez Panisse Foundation, which operates the Edible Schoolyard program. A recipient of the Natural Resources Defense Council Force of Nature Award, she is vice president of Slow Food International. I cannot recommend this as a book. While the slow food movement is important, this book is a bit thin in more ways than one. This is one that you need to see a copy of before you decide to purchase.

Alice Waters, the celebrated chef and food activist, introduces a remarkable group of resilient fresh-food artisans who are committed to keeping our food su Where do great meals begin? Come to the Table brings you straight to the source of wonderful flavors, beauty, abundance, and pride o. .

Alice Waters, the celebrated chef and food activist, introduces a remarkable group of resilient fresh-food artisans who are committed to keeping our food su Where do great meals begin? Come to the Table brings you straight to the source of wonderful flavors, beauty, abundance, and pride of place-the small farms of California and the people who tend them season after season. Alice Waters, the celebrated chef and food activist, introduces a remarkable group of resilient fresh-food artisans who are committed to keeping our food supply delicious, diverse, and safe-for humans and the planet

Come to the Table book. Alice Waters, the celebrated chef and food activist, introduces a remarkable group of resilient fresh-food artisans who are committed to keeping our food

Come to the Table book. Alice Waters, the celebrated chef and food activist, introduces a remarkable group of resilient fresh-food artisans who are committed to keeping our food. Where do great meals begin? Come to the Table brings you straight to the source of wonderful flavors, beauty, abundance, and pride of place-the small farms of California and the people who tend them season after season.

Learning about food systems and the politics and industry that define them .

Learning about food systems and the politics and industry that define them has been a steady process of learning how much I don’t know and admiring those who can find a cogent and meaningful through-line to follow. With any luck that didn’t happen when we crafted Come to the Table: The Slow Food Way of Living, a kind of companion book to Slow Food Nation that profiles a baker’s dozen of California farmers and will, thanks to our publishers at Rodale, roll off the presses just before Labor Day weekend.

In addition to providing inspiringly beautiful photos of Californian farms and recipes we’ve adapted from the farmers themselves, the book casts light on important, impactful alternatives in the way we eat and the way we think about what we ea.

Alice Waters is a chef, author, food activist, and the founder and owner of Chez . She has been Vice President of Slow Food International since 2002.

Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades. In 1995, she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007.

Alice Waters in her Berkeley, Calif. kitchen with the café au lait bowls she’s been collecting for nearly 50 years. Here, the founder of Chez Panisse, pioneer of the slow-food movement and prolific author Alice Waters explains what has prompted her to collect café au lait bowls for nearly 50 years. Waters will be at the international food festival Slow Food Nations in Denver from July 19 to 21. I’d never had café au lait until my first trip to France in the late 1960s, early 1970s. My French friend Martine made coffee for us in the mornings. The coffee was very strong so I liked it with milk, warm milk. We drank them out of her antique café au lait bowls.

Waters' current organic food agenda includes reforming the USDA school lunch . Since 2002, Waters has served as a Vice President of Slow Food.

Waters' current organic food agenda includes reforming the USDA school lunch program to include organic, local fruits and vegetables and changing the way America eats, but her passion for organics started at her restaurant, where she discovered that organic ingredients were the essential element necessary to create delicious food. The Chez Panisse Foundation is a publicly supported 501(c)(3) organization.

Where do great meals begin? Come to the Table brings you straight to the source of wonderful flavors, beauty, abundance, and pride of place—the small farms of California and the people who tend them season after season. Alice Waters, the celebrated chef and food activist, introduces a remarkable group of resilient fresh-food artisans who are committed to keeping our food supply delicious, diverse, and safe—for humans and the planet. Meet the folks down on the farm and learn firsthand about the back-to-the-future small-farm economy that's gaining strength across America. Discover new tastes and memorable traditions. Explore local flavors, wit, and wisdom along with the universal values of a food system that is "good, clean, and fair." Recreate a range of sumptuous yet simple meals with the farmers' own family recipes—including breakfast crostata and fresh-fruit jams, stuffed artichokes and black-eyed peas, chile relleno casseroles, pulled pork, and cheesecake. Sustainable food is real food. Come to the table, and help yourself!

Comments

Steelraven Steelraven
Slow Food Nation's "Come to the Table" is a pleasant little book. The chapters on the farmers are nice, but really just a brief summary of their lives. As a reader I would have appreciated a little more depth, but that may not have been the intent. What did come through on these glimpses of life was that these farms are not long-term sustainable without support from the public. Many of these farms depend on leased land which could easily disappear.

The recipes are fairly basic. This is no great surprise as they are largely taken from the farmers, not professional food writers or chefs. I will likely try a couple.

I suspect this book is most useful if you live in California where the farms are. For the rest of us, it should encourage us to seek out our local farming community where we can learn the history of our farmer in a short conversation and develop a relationship of mutual support.

I cannot recommend this as a book. While the slow food movement is important, this book is a bit thin in more ways than one. This is one that you need to see a copy of before you decide to purchase.
Cointrius Cointrius
A rational book about food! Who would have expected it?
Xellerlu Xellerlu
I am giving this as a gift to a friend who is very concerned about where food is grown
and where it comes from and where she shops. I also liked that it included recipes.
Tygralbine Tygralbine
I bought this book because our friends are one of the farms featured. I really liked the stories and the pictures. Great for California.