|
 In 1971, long before many Americans had developed a taste for spicy arugula greens and earthy chanterelle mushrooms, Alice Waters opened her revolutionary restaurant Chez Panisse, committed to menus that celebrate the best-tasting, finest-quality, and, sometimes, most exotic products found each season. Falling in love with farmer's markets while visiting France, Alice's modest training began when she experimented in her own kitchen with the fresh flavors of just-picked organic produce. Back in the states, Alice found few sources for the high-grade ingredients to which she had become accustomed, so she worked with farmers, ranchers, and fishermen to forage for the best they could provide. The world became her market. Named "Best Chef in America" in 1992 by the James Beard Foundation, she and her cookbooks, the Chez Panisse Menu Cookbook and Chez Panisse Vegetables, continue to earn supreme praise. Chef, activist, and teacher of sustainable agriculture, in COOKING WITH MASTER CHEFS Alice Waters shows the simplicity of creating masterpieces from seasonal ingredients with her Beet, Blood Orange, Walnut, and Rocket Salad and a medley of shaved fennel and mushrooms.
 Julia Introduces Chef Alice Waters
Shaved Fennel, Mushroom, and Parmesan Salad
Green Olive Tapenade
Beet, Blood Orange, Walnut and Rocket Salad
Prosciutto with Warm Wilted Greens
| 
