This is informal food with lovely direct flavors... (from the Introduction)

{HISTORY}

Alice Waters - a legend in the fresh food movement of the late 20th century, needs not a lot of introduction. She opened a restaurant called Chez Panisse in California in the early 1970s and served only the freshest, most local, and most organic food she could get her hands on. Fifty years later, her restaurant is still going strong with its inventive menus, whimsical combinations, and Mediterranean inspirations. As much an educator as a restauranteur, Alice is passionate about educating Americans on the joys of locally grown food. Here in this cookbook, she teams up with graphic designers Patricia Curtan & Martine Labro to share the recipes and the aesthetic that have made Chez Panisse one of the most admired restaurants in the culinary world. 

"A small-scale garden can open up a new world of grateful subservience to the seasons," Alice writes in the introduction. And so, this cookbook is broken down into four sections - four seasons  - stuffed full with pasta recipes that highlight the tastiest fruits and vegetables available at each time of year. 

Spring brings White Asparagus, Brown Butter, Parmesan and Fettucine. Summer offers Eggplant, Pepper & Pasta Salad. In Fall there is Radicchio, Pancetta and Buckwheat Nooodles. And winter makes a casserole of Wild Mushroom Lasagne. 

Pizza and Calzone recipes follow towards the back of the book with dough recipes, topping combinations and sauce variations that run the gamut from simple (Dried Tomato Puree and Mozerella) to elegantly elevated (Duck Confit and Peal Onions). all while using the same garden-grown ingredients that inspired the pasta set.

And because the garden is so important in the success of this book, there's an extra chapter at the end detailing garden notes and ideal plants to include in any pizza and pasta lover's plot - complete with illustrations. 

A delight in so many ways, this cookbook tackles mealtime with earth, eating and entertainment in mind. From growing a garden designed specifically for a certain set of recipes to the tactile prep of picking, plucking, and prepping ingredients that came into the kitchen just minutes before use with the end result of producing convivial meals to share with friends and family,  Alice in her subtle way teaches all home cooks the harmonious relationship between earth and kitchen. 

{SPECIAL FEATURES}

- First Edition published in 1984

 - Whimsically Illustrated by Martine Labro throughout

- Interesting recipes include Wild Mushroom & Green Pasta Gratin, Grilled Artichokes, Pancetta & Thyme Pizza, Ravioli with Chicken, Ricotta & Greens, Chex Panisse Calzone, Shrimp, Green Onion & Tomato Pizza, Pesto Lasagne, Smoked Trout Cappelletti in Fish Soup, Crab Peas Olive Oil &Spaghetti, Grilled Artichokes, Pancetta, Thyme & Tagliatelle, and Fresh Herbs Pizza

{CONDITION}

In lovely vintage condition. This cookbook is clean and bright throughout with the exception of a few cooking spots on page 101 featuring the Grilled Tomato Sauce & Whole Wheat Pasta (please see photo). That's always the indication of a good recipe - one made over and over again, and a lovely little bit of authenticity passed down from chef to chef. The spine is tight. All pages are intact. The coverboards are clean and bright. 

{SIZE}

Measures 9.75" inches (length) x 6.5" inches (width) x 1" inch (thickness)  and weighs 1.3 lbs. 

{FOR THE LOVE OF DINING OUT}

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