New York: Random House 1982. First Edition. . Hardcover. Very Good/Very Good. First printng as per Random House number line. A ding to the bottom edge of the front cover top edge dusty some recipes starred by the previous owner else clean and unmarked.else very light shelf wear to the book; the price-clipped jacket shows a chip to the top of the rear panel rear flap creased. Chez Panisse was recognized as the Best Restaurant in America by Gourmet Magazine in 2001. In 1992 Waters became the first woman to be named Best Chef in America by the James Beard Foundation. "Described variously as a visionary a pioneer the mother of American cooking and the most important figure in the culinary history of North America Alice Waters is certainly one of the most influential figures in American cooking of the last 50 years."--50 Best Restaurants Association. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility! <br/> <br/> Random House hardcover
Riferimento per il libraio : 2005302 ISBN : 0394517873 9780394517872
Random House Publishing Group 1982. Hardcover. Good. Disclaimer:A copy that has been read but remains in clean condition. All pages are intact and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting and the copy can include previous owner inscriptions. An ex-library book and may have standard library stamps and/or stickers. At ThriftBooks our motto is: Read More Spend Less.Dust jacket quality is not guaranteed. Random House Publishing Group hardcover
Riferimento per il libraio : G0394517873I3N10 ISBN : 0394517873 9780394517872
<p>Probable First Printing First Edition; Does not comply with McBride7 but has "1st printing" on copywrite page.</p><p>From chef and food activist Alice Waters an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats<br /><br />In We Are What We Eat Alice Waters urges us to take up the mantle of slow food culture the philosophy at the core of her life's work. When Waters first opened Chez Panisse in 1971 she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients to the dishes made by hand and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout frozen dinners and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture which prioritized cheapness availability and speed was not only ruining our health but also dehumanizing the ways we live and relate to one another.<br /><br />Over years of working with regional farmers Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu as well as about the dangers of pesticides the plight of fieldworkers and the social economic and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness to social unrest to economic disparity and environmental degradation—are all at their core connected to food. Fortunately there is an antidote. Waters argues that by eating in a "slow food way" each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture one that champions values such as biodiversity seasonality stewardship and pleasure in work.<br /><br />This is a declaration of action against fast food values and a working theory about what we can do to change the course. As Waters makes clear every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families our communities and our environment. We have the power to choose what we eat and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.</p> Penguin Press hardcover
Riferimento per il libraio : bsdt 0000302 89jhg op 200 ISBN : 0525561536 9780525561538
Penguin Publishing Group 2022. Hard cover. Very good/Good. First edition and signed!<br /> <br /> Jacket is slightly dented. Book is in great condition with no visible flaws apart from some light handling wear. Binding is tight and inside is clean and unmarked. Penguin Publishing Group unknown
Riferimento per il libraio : 1147465 ISBN : 0525561536 9780525561538
Penguin Publishing Group 2021. Hardcover. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More Spend Less.Dust jacket quality is not guaranteed. Penguin Publishing Group hardcover
Riferimento per il libraio : G0525561536I4N00 ISBN : 0525561536 9780525561538
Penguin Publishing Group 2022. Paperback. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More Spend Less.Dust jacket quality is not guaranteed. Penguin Publishing Group paperback
Riferimento per il libraio : G0525561552I4N00 ISBN : 0525561552 9780525561552
Penguin Publishing Group 2021. Hardcover. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More Spend Less.Dust jacket quality is not guaranteed. Penguin Publishing Group hardcover
Riferimento per il libraio : G0525561536I3N00 ISBN : 0525561536 9780525561538
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