Alice Waters COMING TO MY SENSES: the making of a counter culture cook is a feast--politics, pleasures and food
Around 1973 or 74, my boyfriend and I wandered into a funky restaurant in Berkeley. I remember a hand-lettered sign, Chez Panisse, and a casual open space with arty touches. It had one choice on the menu but it was French. I don't remember what we ate, only that it was tasty. There was a woman, who asked us how we liked the food, who said it came from her garden. It was a wait for food but we came back for the freshness, the food and her attitude, as though it was all a lark. Fast forward to 2017, where you have to look no further than Whole Foods to realize how Alice Waters changed the way we buy, cook and eat food. In her new autobiography, COMING TO MY SENSES: The Making of a Counterculture cook (Clarkson Potter/Penguin Random, Sept), Waters explains how her early life and the 1960s counterculture were essential ingredients to her evolution. At 27, Waters, a home cook without formal chef training, opened a restaurant based on a love of French cooking and an instin...