Alice Waters

Pastry chef Prueitt and master baker Robertson of San Francisco's acclaimed Tartine Bakery share not only their recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. Along with the sweets, cakes, and confections come savory treats--there's a little something here for breakfast, lunch, tea, supper, hors d'oeuvre--and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen...

In this mouth-watering documentary, director Wayne Wang (*The Joy Luck Club*) profiles Cecilia Chiang, the matriarch of modern Chinese cooking, as she relates her fascinating history and cooks up a sumptuous, once-in-a-lifetime banquet. *“A mind-bendingly hunger-inducing piece of filmmaking." - **LA Weekly*** *“Charming, flavorful, and deeply moving” - **The Hollywood Reporter***

A fascinating look at how American agricultural policy and food culture developed in the 20th century.

When Jeanne Nolan, a teenager in search of a less materialistic, more authentic existence, left Chicago in 1987 to join a communal farm, she had no idea that her decades-long journey would lead her to the heart of a movement that is currently changing our nation's relationship to food. Now a leader in the sustainable food movement, Nolan shares her story in From the Ground Up, helping us understand the benefits of organic gardening-- or the environment,...

One of The Atlantic's Best Food Books of 2014: fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, from the founder of Slow Food USA.
We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from....

From the enormously popular Berkeley cheese shop and bakery, a collection of 150 classic recipes along with a history of the store and a cheese primer, all accompanied by 50 photographs.

The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because...

The bestselling classic guide to off-grid green living, now with a brand new foreword from Hugh Fearnley-Whittingstall.
John Seymour has inspired thousands to make more responsible, enriching, and eco-friendly choices with his advice on living sustainably. The Self-sufficient Life and How to Live It offers step-by-step instructions on everything from chopping trees to harnessing solar power; from growing your own vegetables and fruit...