With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex. Alice Waters opened Chez Panisse in 1971, serving a single fixed-price menu that changes daily. The set menu format remains at the heart of Alice's philosophy of serving only the highest quality products, only when they are in season. Chez Panisse restaurant was named Best Restaurant in America by Gourmet magazine in 2001. Alice is a strong advocate for farmer's markets and for sound and sustainable agriculture. In 1996, in celebration of the restaurant's twenty-fifth anniversary, she created the Chez Panisse Foundation to help underwrite cultural and educational programs such as the one at the Edible Schoolyard that demonstrate the transformative power of growing, cooking, and sharing food. Prior to opening Chez Panisse, Alice graduated from the University of California at Berkley and then trained at the Montessori School in London.