Farm-to-table cooking
Alice Waters started America’s farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement-and earned her the James Beard Award for Outstanding Chef. In her first-ever online class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, cook healthy and beautiful meals, and change your life by changing the food you make at home.
Lesson Plan
01 - Alice's Philosophy of Food
02 - The Farmer’s Market: Learning From the Source
03 - A Vegetable Lunch: Roasted, Steamed, and Raw
04 - Alice’s Essential Kitchen Tools
05 - A Well-Stocked Pantry
06 - Cooking For Your Pantry: Alice’s Staples
07 - Leaves, Herbs, and Aromatics
08 - Cooking From Your Kitchen Garden: Salsa Verde
09 - Preparing a Beautiful Salad
10 - Chez Panisse Cooking: Galette
11 - Chez Panisse Cooking: Ravioli
12 - Follow the Rhythms of Nature: Seasonal Eating
13 - A Market Fresh Dinner: Planning and Prep
14 - A Market Fresh Dinner: Finish and Serve
15 - Coming Back to the Table
16 - The Power of Food: The Edible Schoolyard
17 - BONUS: Alice's Egg in a Spoon






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