Growing up the daughter of one of America’s most influential chefs and advocates for food justice meant that Fanny Singer was immersed in the culinary arts from a tender age. In this elegantly written memoir, she shares stories of the foods, wines, people, and places that populated her family’s life in Berkeley, California, where her mother, Alice Waters, founded and still runs the iconic Chez Panisse restaurant. A Yale grad with a PhD from Cambridge in art history, and now a writer, designer, and cultural critic, Singer combines literary skill with aesthetic sensibility in a book as sumptuous and evocative of the senses as a Chez Panisse meal. Dozens of wonderful recipes are included too.
From humble beginnings, Chef Kwame Onwuachi rose to be one of the most anticipated restauranteurs before he was 30. Notes from a Young Black Chef: A Memoir is so much more than a rags to riches story. Crediting “years of boot strapping hustle and sheer luck” Kwame changes the trajectory of his life. I would give him more credit, talent and determination than he gives himself. From Nigeria to Louisiana to oil cleanup ships in the Gulf to some of the best fine dining restaurants in NY, you don’t have to be a foodie to love this book!
No one has transformed the way Americans think about food—its place in our individual and collective lives, and as a conveyer of our values—than Alice Waters. The founder of iconic Chez Panisse restaurant in Berkeley, California, and the driving force behind the Edible Schoolyard program that has introduced tens of thousands of schoolchildren across America to the art of growing and cooking food, Waters has now written her long-awaited memoir. In Coming to My Senses: The Making of a Counterculture Cook she describes her roots in New Jersey, her coming of age during the political tumult of the 1960s, and her ongoing crusade to make locally sourced, seasonal ingredients, and “slow food” the mainstays of a new American cuisine. Throw in a few spicy love affairs, her passion for books, and a life spent intersecting with presidents and movie moguls, and you’ve got a book that is a satisfying and delicious full-course meal.