{"product_id":"in-the-green-kitchenisbn-9780307336804","title":"In the Green Kitchen","description":"Alice Waters has been a champion of the sustainable, local cooking movement for decades.  To Alice, good food is a right, not a privilege.  \u003ci\u003eIn the Green Kitchen\u003c\/i\u003e presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends.  She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eContributors:\u003c\/b\u003e Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé \u0026amp; Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth WellsALICE WATERS's influence on American cooking is unrivaled. Inspired by the markets of France, Waters opened Chez Panisse (named Best Restaurant in America by \u003ci\u003eGourmet\u003c\/i\u003e) in 1971, Chez Panisse Café in 1980, and Café Fanny in 1984. She founded her career on creating dishes using fresh, local, and seasonal ingredients long before sustainability was en vogue. Alice has been awarded the Legion of Honor, the James Beard Best Chef in America Award, Humanitarian Award, and Lifetime Achievement Award. In 1996, she created the Chez Panisse Foundation to fund the Edible Schoolyard, a model of edible education in the public school system. She is the author of many cookbooks, most recently \u003ci\u003eIn the Green Kitchen\u003c\/i\u003e and \u003ci\u003eThe Art of Simple Food\u003c\/i\u003e. For more information about Chez Panisse, please visit ChezPanisse.com. For more information about Alice's work with the Edible Schoolyard, please visit ChezPanisseFoundation.org.David Chang's Salt \u003ci\u003e\u0026amp; \u003c\/i\u003eSugar Pickles\u003cbr\u003e4 servings\u003cbr\u003e\u003cbr\u003eDavid makes these pickles to be enjoyed right after seasoning, while they are\u003cbr\u003estill vibrant and crunchy.\u003cbr\u003e \u003cbr\u003e3 very large radishes\u003cbr\u003e2 thin daikon radishes\u003cbr\u003e2 thin-skinned cucumbers with few seeds\u003cbr\u003e2 pounds seedless watermelon\u003cbr\u003e1 teaspoon fine sea salt\u003cbr\u003e1 teaspoon sugar\u003cbr\u003e \u003cbr\u003ePrepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1\/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1\/8 inch thick. Cut the cucumbers crosswise into slices about 1\/4; inch thick. Remove the rind of the watermelon and cut the flesh into slices 1\/3 inch thick and then into 2-inch wedges.\u003cbr\u003e\u003cbr\u003eIn a small bowl, combine the salt and sugar, and sprinkle 1\/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46303022645477,"sku":"NP9780307336804","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307336804.jpg?v=1730752770","url":"https:\/\/k12savings.com\/products\/in-the-green-kitchenisbn-9780307336804","provider":"K12savings","version":"1.0","type":"link"}