Chez Alice: as Chez Panisse marks its 25th birthday, Alice Waters, its visionary chef and owner, celebrates with an original cookbook devoted to her favorite food - vegetables

Article Abstract:

Waters is largely responsible for the transformation of the American diet from the rich and complex to the healthy and simple. Waters insists on serving the best and freshest ingredients. Her recipes are included for Tomato Salad, Wild Mushroom and Greens Ravioli, and Herb and Mushroom Broth.

Waters, Alice

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An American fish story: a new wave of inventive chefs is dishing up great fresh seafood

Article Abstract:

Ideas for cooking creatively with fish are provided by six young American chefs: Alison Barshak, Gilles Epie, Ed Brown, Hubert Sandot and Marc Lippman. Included are recipes for Halibut in Tomato-Lemongrass Broth, and Lobster and Fennel Salad with Carrot-Ginger Sauce.

Fish (Food product), Cookery (Fish)

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Cream of the crop

Article Abstract:

A trend toward cooking with fresh ingredients is making restaurant fare delicious. Peggy Smith and Sue Conley get ingredients from local farmers for their Point Reyes, CA, business, Tomales Bay Foods.

Management, Cookery (Cheese), Cheese, Tomales Bay Foods

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