A YEAR AT CHEZ PANISSE
This is not a cookbook.
It’s a book about everything that comes before the cookbook. The chefs, the food, the craft. The regulars and the people who travel from far, far away for one meal. The stories, the attention to detail, the mission. It’s a love letter to the restaurant that changed the way we think about food.
Photographer Amanda Marsalis saw something magical at Chez Panisse. Yes, it was the food, but it was also everything that went into the food. Chez Panisse has a commitment to what they do and how they do it. They value their craft, their place, and their people with such authentic fervor, that anyone who walks through their doors feels an automatic sense of community and belonging. There’s a kind of pull that happens when you drop into their world: it’s hard to leave, and you get the sense that you’ll never, ever find another place that treats you so well.
Marsalis’s “Chez Panisse” is a tribute in stunning full-bleed photography to this special place. The simple and painstakingly-delicate act of shelling English peas. Seasons that bear new produce, new colors, new light. Women and men who cut flowers, layer Meyer lemons, fold the edge of a rhubarb tart, share a pre-service family dinner. These pages capture a simple truth: it takes a community to feed people good food.
This respect for community began with the legendary chef, author, and Chez Panisse proprietor, Alice Waters, who has made it her life’s mission to build and share an edible education curriculum for all Pre-K through 12 schools. Her Edible Schoolyard Project was founded on the same farm-to-table movement that birthed Chez Panisse.
You can purchase Amanda Marsalis’s “Chez Panisse” for $42. 100% of proceeds from the sale of the book support The Edible Schoolyard Project.
– Forward by Alice Waters
– Size: 11 in x 15 in portrait
– Page count: 116
– Full color
– Perfect binding
– Printed dust jacket
– First edition of 2000
-Designed by Commonwealth Projects
About Chez Panisse
Alice Waters first opened her restaurant, Chez Panisse, in Berkeley, CA in 1971 and founded what is now the near-ubiquitous farm-to-table culinary movement. Water’s concept, that cooking should be based on the finest and freshest organic seasonal ingredients that are produced sustainably and locally, was a truly pioneering idea forty-five years ago, and a challenge when first initiated due to the lack of available ingredients. To address this, Waters developed a web of relationships with local farmers, ranchers, and dairies to sustain her restaurant. Similarly innovative was the idea that the restaurant emphasized ingredients rather than technique - a revolutionary concept forty-five years ago. Lastly, Waters’s concept for the dining experience was to make diners feel that they were part of an intimate dinner party, shedding the formality of fine dining conventions. Chez Panisse still thrives today, maintaining its founding principles and continuing to revolutionize the culinary experience as well as our relationship to food.
The Edible Schoolyard Project
The Edible Schoolyard Project is national initiative to build and share an edible education curriculum for all preK-12 schools. To learn more, visit edibleschoolyard.org.