{"title":"Alice Waters","description":"\u003cp\u003eWelcome to our collection dedicated to Alice Waters, a highly celebrated culinary icon and visionary. Renowned for her pioneering work in sustainable and organic farming, Alice Waters has redefined how we think about food and its impact on our lives and planet.\u003c\/p\u003e\n\n\u003cp\u003eAmong her acclaimed works, \u003cem\u003eThe Apricot Lane Farms Cookbook\u003c\/em\u003e offers a delightful journey through the seasons, bringing farm-to-table recipes to your kitchen. This book not only provides inspiring recipes but also shares the story of connecting with the land and its produce.\u003c\/p\u003e\n\n\u003cp\u003eIn \u003cem\u003eWe Are What We Eat\u003c\/em\u003e, Alice delves deeper into the importance of mindful eating and sustainable practices. Through her insightful narrative, she encourages readers to make informed and responsible food choices that can lead to a healthier lifestyle and environment.\u003c\/p\u003e\n\n\u003cp\u003eExplore this collection to discover books that blend the art of cooking with educational insights, guiding readers towards a more conscious and fulfilling approach to food and its preparation.\u003c\/p\u003e","products":[{"product_id":"we-are-what-we-eat","title":"We Are What We Eat","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eWe Are What We Eat\u003c\/em\u003e by Alice Waters is a compelling manifesto that beckons readers to reconsider their relationship with food. Waters, a renowned chef and pioneering food activist, takes us on a journey that intertwines personal anecdotes, historical context, and passionate arguments for embracing the slow food culture. This cultural shift is not merely about dietary choices but about fostering a deeper connection with our food sources and the planet.\u003c\/p\u003e\n\n\u003cp\u003eWhen Waters opened Chez Panisse in 1971, she sought to nourish both body and soul, offering meals prepared with locally sourced organic ingredients, crafted by hand, and served with genuine hospitality. This simple yet radical approach responded to an era dominated by the rise of industrialised food—takeaways, frozen dinners, and prepackaged meals. Waters reveals how the convenience prioritised by fast food culture not only compromises our health but also erodes our communal bonds and the very fabric of our society.\u003c\/p\u003e\n\n\u003cp\u003eThroughout \u003cem\u003eWe Are What We Eat\u003c\/em\u003e, Waters shares her extensive experience working closely with regional farmers. She delves into how the rhythms of geography and seasons shape the ingredients available, and how these natural limits are disrupted by the industrial food complex. Waters discusses the adverse effects of pesticides, the harsh realities faced by fieldworkers, and the widespread social, economic, and environmental damage wrought by large-scale farming and distribution.\u003c\/p\u003e\n\n\u003cp\u003eThe book makes a compelling case that many of today’s pressing issues—from health crises and social inequalities to environmental decline—are intrinsically linked to the industrialised food system. Yet, Waters also presents a hopeful solution: adopting the principles of slow food. By valuing biodiversity, prioritising seasonal and local produce, embracing sustainable stewardship, and finding joy in the process of cooking, we can initiate a profound transformation, starting with our own dining tables and extending to the global stage.\u003c\/p\u003e\n\n\u003cp\u003eIn \u003cem\u003eWe Are What We Eat\u003c\/em\u003e, Waters urges each of us to take conscious action against the pervasive fast food ethos. She highlights that our everyday food choices have far-reaching impacts—not just on our own health, but on our communities and the environment. With each mindful decision on what to consume, we possess the power to inspire change, fostering a food culture that is healthy, equitable, and sustainable.\u003c\/p\u003e\n\n\u003cp\u003eThis is more than a call to eat differently; it’s a blueprint for nurturing a better world, one plate at a time. Alice Waters passionately argues that through mindful eating, we can rebuild our connection to the land, support our local economies, and create a sense of meaningful community. All it takes is a taste.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House NZ","offers":[{"title":"Default Title","offer_id":45692552872172,"sku":"9780525561552","price":29.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780525561552.jpg?v=1725566196"},{"product_id":"the-apricot-lane-farms-cookbook-by-alice-waters-9780593330333","title":"The Apricot Lane Farms Cookbook","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eSeasonally inspired food, with more than 130 recipes from the chef, farmer, and star of \u003cem\u003eThe Biggest Little Farm\u003c\/em\u003e.\u003c\/p\u003e\n\n\u003cp\u003eMore than ten years ago, chef Molly Chester and her filmmaker husband left their urban L.A. life to purchase a neglected piece of land northwest of the city in the hopes of creating a more delicious and purposeful life. With a passion for regenerative, biodynamic farming, but a big learning curve to overcome, they threw themselves into the daunting task of revitalising the land, which had been decimated by drought and pesticides.\u003c\/p\u003e\n\n\u003cp\u003eToday, they steward 234 thriving acres of gardens, animal pastures, habitat corridors, and orchards, including their abundant \"Fruit Basket\" - a lush tapestry of landscape that provides seventy-five different varieties of fruit trees. Chester and her husband's gentle, slow, and unconventional approach has inspired other farmers, and was the subject of the 2019 award-winning documentary \u003cem\u003eThe Biggest Little Farm\u003c\/em\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis debut cookbook brings the bounty of the farm to readers' kitchens. As a chef who has long understood that flavour and healthy food go hand in hand, Chester is passionate about farm-fresh ingredients, and her cooking celebrates the tree-ripened fruits, seasonal vegetables, pastured eggs, and grass-fed meats for which the farm is known.\u003c\/p\u003e\n\n\u003cp\u003eWith sections divided by season, and insider tips for sourcing the best produce, this is a must-have cookbook for home cooks looking for inspiration for their farmers' market hauls, and anyone looking to create a closer connection to their food. With enticing, preserved end-of-summer larder treasures like Tomato Raisins or a Dried Summer Stone Fruit Medley, comforting dinners like Slow-Roasted Pastured Chicken with Lemon-Fennel Crust or Spring Frittata with Fresh Peas, Arugula, Artichokes, Chevre, and Pesto, and bright, luscious salads like Avocado and Cara Cara Orange Salad with Jalapeno and Sesame-Miso Dressing, these nourishing recipes are a delicious guide to eating in connection with the land.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House NZ","offers":[{"title":"Default Title","offer_id":46998657958124,"sku":"9780593330333","price":130.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780593330333.jpg?v=1763224790"}],"url":"https:\/\/bookhero.live\/collections\/alice-waters.oembed","provider":"Book Hero","version":"1.0","type":"link"}