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indigoBooksAlice Waters


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Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times . Her simple but inventive dishes focus on a…

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In this sweet, petite collection of essays and recipes,  Alice Waters showcases the simple building-block ingredients she uses to create gratifying, impromptu meals all year long. In her most intimate and compelling cookbook yet, Alice invites readers to…

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"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse. Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized…

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Alice Waters has been a champion of the sustainable, local cooking movement for decades.  To Alice, good food is a right, not a privilege.   In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50…

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This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as…

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From famed chef Alice Waters, a treat for anyone who loves France, food, adventure—or all three! Fanny is a girl who knows a lot about food and cooking since she’s grown up in and around the famous restaurant Chez Panisse in Berkeley, California. When…

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Pathfinder Press traces its continuity to those who launched the worldwide effort to defend and emulate the first socialist revolution--the October 1917 revolution in Russia. From the writings of Marx, Engels, Lenin, and Trotsky, to the words of Malcolm X, Fidel…

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Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future…

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Forget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in…

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Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market.   A…

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“The next time you’re even thinking of going out for an ice cream cone, grab this book instead and take it into the kitchen because the best ice cream recipes imaginable are between these covers.” —JOANNE WEIR, James Beard award-winning author Delightfully Simple…

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Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf — written in 1942 during wartime shortages— An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a…