My Pantry: Homemade Ingredients That Make Simple Meals Your Own (Pam Krauss Books, $24.99), by Alice Waters and Fanny Singer, is the latest lovely cookbook from the renowned founder of Chez Panisse Restaurant in Berkeley, California. It’s one of Waters’s most personal books, in part because her daughter and collaborator, Fanny Singer, an art historian, provided charming illustrations for the cover and inside pages. In My Pantry the reader is given a tour of Waters’s home kitchen, and a glimpse of how and what a celebrated chef cooks for herself in a pinch. Perhaps not surprisingly, the same rules apply at home as in the restaurant: simplicity, ease, fresh ingredients, and healthy staples are musts. Next to Waters’s stove, we learn, is vinegar and a pepper mill, and in the cupboard are homemade preserves, as well as pasta and beans. Her recipes for spice mixtures and condiments, roasted nuts and nut milks, preserves, grains, fruits, and cheese, are interwoven with her own stories of discovery as a chef and advocate for slow, simple, and sustainable food.