In the Green Kitchen by Alice Waters
Techniques to Learn by Heart

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Alice Waters has been a champion of the sustainable, local cooking movement for decades.  To Alice, good food is a right, not a privilege.  In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends.  She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.
Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells

From the Hardcover edition.

About Alice Waters

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ALICE WATERS's influence on American cooking is unrivaled. Inspired by the markets of France, Waters opened Chez Panisse (named Best Restaurant in America by Gourmet) in 1971, Chez Panisse Café in 1980, and Café Fanny in 1984. She founded her career on creating dishes using fresh, local, and seasonal ingredients long before sustainability was en vogue. Alice has been awarded the Legion of Honor, the James Beard Best Chef in America Award, Humanitarian Award, and Lifetime Achievement Award. In 1996, she created the Chez Panisse Foundation to fund the Edible Schoolyard, a model of edible education in the public school system. She is the author of many cookbooks, most recently In the Green Kitchen and The Art of Simple Food. For more information about Chez Panisse, please visit For more information about Alice's work with the Edible Schoolyard, please visit
Published October 20, 2010 by Clarkson Potter. 160 pages
Genres: Cooking, Health, Fitness & Dieting. Non-fiction

Unrated Critic Reviews for In the Green Kitchen

Publishers Weekly

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Waters, restaurateur and chef extraordinaire, showcases basic cooking techniques every cook can and should master along with recipes using each method in this slim and attractive book.

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New York Journal of Books

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Once learned by heart, these are the techniques that free cooks from an overdependence on recipes and a fear of improvisation.”It is hard to imagine a chef with the stature of Alice Waters taking the time to write a cookbook dedicated to explaining the basic techniques of cooking to a complete no...

Apr 06 2010 | Read Full Review of In the Green Kitchen: Techniq...

Austin Chronicle

It is a manual of cooking techniques – not elaborate ones but the everyday techniques that most recipes breeze over, assuming that the cook has simply absorbed these techniques along with other general knowledge.

May 28 2010 | Read Full Review of In the Green Kitchen: Techniq...

Story Circle Book Reviews

I've been cooking improvisationally and locally for decades, inspired by my mother's California childhood of eating fresh and local food, and by Waters' work at her Berkeley, California, restaurant, Chez Panisse.

Aug 25 2010 | Read Full Review of In the Green Kitchen: Techniq...

The Kitchn

Alice Waters' latest cookbook seeks to teach basic, 'learn by heart' cooking techniques to encourage us to approach the kitchen instinctively and to find pleasure in cooking good food.

Apr 12 2010 | Read Full Review of In the Green Kitchen: Techniq...


In fact I chose a very simple pasta dish as an illustration of how you can make a satisfying and delicious meal with a very limited number of commonly found ingredients, in the time it takes for the pasta to cook.This pasta dish with garlic, parsley and oil is the contribution of Lidia Bastianich.

Apr 07 2010 | Read Full Review of In the Green Kitchen: Techniq...

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