Chez Panisse Vegetables by Alice L.
Waters
Great For Gardens And Farmer's Markets
By now just about everybody whose interest in eating runs deeper than
fast food knows about Alice Waters. The creator of Chez Panisse, the
legendary restaurant in Berkeley, California, that helped create a modern
American cuisine based on fresh ingredients, she is also equally well-
known as a teacher and cookbook author. Chez Panisse Vegetables is
one of the best new cookbooks of the season; its as useful for its
information about vegetables and how to use and handle them as it is for
its irresistible recipes, which lead to complex and interesting dishes built
from simple ingredients and simple techniques.
Personal Review: Chez Panisse Vegetables by Alice L. Waters
We belong to a farm co-op, so every week we get a fresh batch of surprise
produce I have to figure out how to use up. This book has been very
helpful for simple, delicious preparations of one or just a few veggies.
There are more complicated recipes as well that I generally don't use, but
even just for the basics it's very useful.

One caveat, though: the book assumes you are quite proficient in the
kitchen. There's very little information about what level of heat, what kind of
pan to use, or defining basic terms. If you need a little more hand-holding
in the kitchen, this book probably isn't for you.
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