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Alice Waters

April 23, 1989 | Ruth Reichl
Midnight and the bar is packed. Wolfgang Puck is drinking Champagne in his brand-new restaurant and looking around with a bemused smile. Isn't this the city that sleeps? Why aren't all these people in bed? Just then a man walks up, taps him on the shoulder and says: "I'm from L.A., but I've been living in San Francisco. I'm just so glad to finally see some L.A. style up here." But you don't have to be from L.A. to love Puck's new place. Postrio is the toast of the town. And everybody seems surprised.
October 10, 2007 | Russ Parsons, Times Staff Writer
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."
There's a steady rain, but 12-year-old Paul Hoshi-Nagamoto hardly minds as he and three sixth-grade classmates pick fava beans from a vine in the damp soil. This sure beats sitting in a classroom working on fractions. The garden work at Martin Luther King Jr. Middle School is intended as a learning experience. It's also fun. When asked what he likes about it, Paul mentions talking with his friends without getting into trouble with the teacher--"and throwing snails."
February 1, 2006 | Russ Parsons, Times Staff Writer
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.
July 31, 2005 | Jim Robbins, Jim Robbins is a freelance writer based in Helena, Mont. He last wrote for the magazine about Butte, Mont.
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.
April 2, 2013 | By Russ Parsons
When it comes to hard-boiled eggs, it seems everyone is an expert. And when you write about them, you'd better believe they are going to have their say. After my column on an easy, never-fail way to cook easy-to-peel hard-boiled eggs , I heard from several dozen readers. Many wrote to say they'd tried my technique and that it had worked perfectly. A surprising number wrote in quoting my method back to me almost word-for-word. But almost as many wrote in to tell me how they do it (sometimes I think the Internet was invented so we could tell other people “You're doing it wrong!
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
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