The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant.When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape--Alice least of all. Fueled in e...
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Reviews Coming to My Senses
- I don't know why I even requested this book from the library. Generally, I'm interested in people who become chefs and what brought them to that vocation. Years ago, I read many books on fascinating chefs that were well written. This book is not one of them. Alice Waters should just stick to cooking and forget about penning a memoir. I could only get through half before I finally gave up. I found the writing to be juvenile, boring, with tons of n...
- I received this book as a goodreads giveaway.Before reading Alice Waters' memoir, I will honestly say I knew very little about this acclaimed restaurateur other than Chez Panisse was ground-breaking and she has been a strong believer of farm-to-table long before it was chic. I loved reading about her adventures in Paris, and how her chance meetings with various artistes and love of fresh French food led her to taking the plunge to opening a resta...
- I usually like this kind of book, but her writing did nothing for me.
- Alice starts planning to open Chez Panisse literally 80% of the way through the book, and the book ends after the first night. I wish the entire book had been like that last chapter, a description of the food, plates, cooks, and candles in her lovely restaurant. She lived in Berkeley during the 1960s and had some remarkable, enviable adventures traveling around Europe in an Austin Mini, but the verve and vision of her restaurants, cookbooks, and ...
- I really liked getting to hear how Alice Waters frames her life. How it all led to Chez Panisse. Definitely an inspiration. The writing can get a little bogged down in "and then this happened....and then this happened" but I don't think it takes away from the story I wanted to understand. She also has the tendency to name drop--this is something that seems to happen with people who know other famous people.
- A delightful book that makes the spirit of the sixties and seventies in Berkeley and Europe come alive through her voice. It reminded me that the pursuit of beauty can be a worthwhile quest in its own right. This book makes you want to pick vegetables in a garden, cook them, open up a beautiful bottle of wine and invite your closest friends over for dinner--with a fresh bouquet on the table.
- Wonderful read behind the scenes look at the young Alice Walters all her friends adventures even special movies that culminated in her opening Chez Panisse & formed her world class restaurant she runs in her own unique way staffed by her special hand chosen group friends staff Coke who become family.
- The writing here starts out somewhat dry but the book gradually unfolds to reveal much of what informed and inspired Alice Waters. I very much enjoyed the insights on someone who has made such a huge contribution to how we cook and eat today.
- A gorgeous, deeply satisfying account of the birth of a culinary landmark. I want to read it again while eating at the restaurant.
- Wonderful book! This is the story not only of the life of Alice Waters, but of her restaurant. Read it!
- Received as a Goodreads giveaway winner...Thank you!
- A good read but it divert a bit too much of unnecessary details such as the authors favorite movies. The restaurant details really made up for it though.
- Great background on how Alice Waters became "Alice Waters." I found the first third of the book to be slow going, as it's all about her childhood. The book doesn't really come alive until she arrives in France for the first time. Well worth the read, on America's most influential foodie of the last 50 years, someone who changed virtually every restaurant menu and produce aisle in the U.S.