The library system is moving to a new mobile app! The current library mobile app will not be available after January 3, 2018. This only relates to the library’s mobile app (used on phones and tablets). You can still connect to the library through your desktop, laptop, or mobile device’s web browser at https://ssf.bibliocommons.com/ Projected date for the new mobile app is February 1, 2018. We apologize for the inconvenience
Random House, Inc. The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant.
When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape—Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.
Baker & Taylor The award-winning executive chef of Chez Panisse in California presents the story of her tumultuous culinary journey, describing her efforts to promote distinctive flavors in a time of uniform convenience foods, her achievements within the bohemian 1960s cultural circuit and her ongoing reflections as the head of one of the world's most influential restaurants.