Pay in 4 interest-free payments of $4.50 Learn more
Ships within 48 hours · Estimated delivery Sep 8 - Sep 13
and anecdote-filled history
plus two dozen vegetable sides
Kan drew inspiration for his recipes from San Francisco’s Chinatown
Calling for just the simplest ingredients and a handful of unique kitchen tools
We Are What We Eat: A Slow Food Manifesto (Alice Waters) Biscotti and anecdote-filled historyIn We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her lifes work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small spacehuman qualities that were
