Alice Waters on "Chez Panisse Fruit"

November 24, 2002

Alice Waters and her restaurant, Chez Panisse, have revolutionized American cooking and eating by using fresh, locally produced materials.  Her new book is “Chez Panisse Fruit.” Waters tells Anne Strainchamps about heirloom apples, persimmons and pomegranates and talks about the many ways she uses fruit at the restaurant.


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