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The Making of a Counterculture Cook

An excerpt from Alice Waters’s new book, ‘Coming to My Senses’ One of the key figures in the food world today, Alice Waters wears many hats: restaurateur, chef, activist, author, and visionary, to name a few. In her new book, Coming to My Senses: The Making of a Counterculture Cook, Waters gets personal, and details the road that led her to open her seminal Berkeley restaurant Chez Panisse.
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