Chef Alice Waters has always been friends with food.
The search for good food led Alice Waters to France, and then back to Berkeley, California, where she started Chez Panisse restaurant and the Edible Schoolyard. For Alice, a delicious meal does not start in the kitchen, but in the fields with good soil and caring farmers.Jacqueline Briggs Martin, author of the Caldecott winner, Snowflake Bentley, teams up with Hayelin Choi, making her illustration debut, to show how one child's search for delicious led to a dream for all children to share the joy of tasty food--the same joy we get from a beautiful song, or a starry sky. Alice Waters and the Trip to Delicious is the second of the author's Food Heroes series on people who changed what and how we eat, after the award-winning Farmer Will Allen and the Growing Table. Alice Waters founded Chez Panisse restaurant in 1971 and the Edible Schoolyard in 1995. She won the James Beard Award for Best Chef in 1992 and Chez Panisse was named the Best Restaurant in America by Gourmet in 2001. Time magazine named her among "100 Most Influential People in the World" in 2014.
Gr 2-4—This picture book biography takes on Alice Waters, founder of Chez Panisse in Berkeley and the Edible Schoolyard Project. Using an enthusiastic, conversational tone and a free verse form ("In her travels, Alice learned/wonderful food was like a symphony/that woke people up, made them happier"), Martin shows how Waters's fascination and love for fresh foods started young: at age three, the future chef won a costume contest, dressed up in a lettuce skirt, strawberry necklace, and crown made of asparagus. While in college, Waters studied cooking in France and brought home what she learned about selecting and preparing fresh foods. Before long, she opened Chez Panisse, a huge success. Finding fresh foods was not always easy, but as her reputation grew, growers began to come to her, and, eventually, her love and passion for fresh, locally grown food led her to organize the Edible Schoolyard Project, in which students plant and cultivate their own fruits and vegetables. Rendered with brush and black ink and enhanced digitally, the illustrations are colorful and simple. The book includes an afterword by Waters and an author's note elaborating on the subject's contributions to the local foods movement. A fine introduction to units on nutrition, healthy eating, and creative people making positive change.—Roxanne Burg, Orange County Public Library, CACopyright 2014 School Library Journal, LLC Used with permission.
This adoring tribute to chef Alice Waters begins with a three-year-old Alice dressing in "a lettuce-leaf skirt, radish bracelets, a necklace of strawberries, a crown of asparagus," and winning a costume contest. Bringing the lessons she learns about food home from her world travels, Waters shares meals with friends before opening her restaurant, Chez Panisse, and pioneering the Edible Schoolyard Project. Martin describes how Waters seeks out ingredients with integrity: "The delicious meals she wanted to serve to her customers began not in the kitchen but in the field, with good soil and thoughtful farmers." Debut artist Choi fills the pages with cheerful scenes of smiling, multicultural children preparing and enjoying food; Waters herself contributes an afterword. Ages 5-up. Author's agent: Michelle Humphrey, Martha Kaplan Literary Agency. (Aug.)Copyright 2014 Publishers Weekly, LLC Used with permission.
AFTERWORD by Alice Waters:
Dear Reader and Eater,
I hope you have liked hearing my story! Here are some things I have learned about food and cooking from my time at Chez Panisse and the Edible Schoolyardand from my daughter Fanny:
1) Grow your own food. If you grow it and cook it yourself, you re going to want to eat iteven kale!
2) Taste and taste again. Who knows what you are going to like? Always have a taste of everythingand remember that ripeness is all! You never forget the taste of a perfectly ripe peach.
3) Always eat in season. I promise you that those supermarket tomatoes in the middle of winter are not going to taste good! You don t want to eat the same second-rate foods all year round that aren t deliciousyou want to wait for the juicy tomatoes and sweet corn in the heat of summer. They will be all the better for your wait.
4) If your plate is too full, it is hard to taste. If something is truly delicious, you don t need to eat so much to be satisfied. It s when things don t have flavor that you eat more and more and more, searching for flavor that isn t there.
5) Cook with your friends! You can talk about things when you re shelling fresh peas or washing lettuce, and will have so much fun making food together. When you come together at the table and share a meal, you never know what you are going to learn.
I can t wait to see you all in the garden and the kitchen!