October 10, 2007 |
Berkeley's Chez Panisse Cafe -- the casual spot above the more famous restaurant -- is one of my favorite places in the world to eat. What I love about it is not its inventiveness, but rather the opposite. It does simple, seemingly obvious dishes perfectly, in a way that makes you appreciate them anew. I don't recall ever looking at the menu and thinking, "Gee, I wonder how they did that"; instead I almost always think, "I can't wait to taste that . . . and that . . . and that."
July 31, 2005 |
Greg Higgins, chef and owner of the tony downtown Portland restaurant Higgins, walks to the back of his bustling kitchen and opens a door into the heart of the latest environmental movement.
February 1, 2006 |
ALMOST 40 years ago, Paul Aratow, a UC Berkeley graduate student living in Paris, wandered into a bookstore with the vague intention of learning to cook. He picked up the thickest book he could find and took it home. He cooked his way through it, and it opened up for him a glorious new world. Eventually he used what he learned to help start a new restaurant back home, called Chez Panisse. This year, he returned the favor. Aratow's newly published translation of "La Bonne Cuisine de Madame E.
December 27, 1999
Times critics talk to Tony Award winner Cherry Jones and schoolteacher-turned- restaurateur Alice Waters.
December 9, 2001
Social Circuits: Thanks to Alice Restaurateur and author Alice Waters, left, receives the 2001 Robert Mondavi Wine and Food Award at an auction benefiting Cal Poly Pomona's Collins School of Hospitality Management. Also in the news: Emeril Lagasse. E2
December 22, 1985 |
The parade of mouthwatering desserts in Shere's book were created by Shere over the last 13 years while she was the pastry chef at Chez Panisse in Berkeley. Shere conceived the book, but Alice Waters, friend and owner of Chez Panisse, forced her to write it. Lucky thing too. The recipes are typical of the Alice Waters genre--healthy, simple, yet with just the right offbeat touch to set them apart from the ordinary.
December 15, 1994 |
Anyone interested in cookbooks knows enough to hang on to anything written by M.F.K. Fisher or Elizabeth David. Their works are already considered classics. Books by the late Helen Evans Brown, Jane Grigson, Waverly Root, James Beard and Vincent Price are also very collectible. (Price's books aren't just wanted for his celebrity name, but for his recipes--they actually work.) We asked cookbook dealers to speculate which contemporary food writers might one day become classic.