I am half-way through Thomas McNamee's Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution. A testament to publishing's adoration of subtitle excessiveness, if I ever saw one. I first started reading this book on the grand, carpeted staircase of Denver's Tattered Cover bookstore in 2007. It took me 'til a few weeks ago, browsing in the cookbook section Powell's in Chicago, to finally pick up where I left off.
I think what I like best about this book so far is McNamee's diligent recreation of the many special dinners that were hosted by the restaurant during the 1970s. Although most of it is utterly inedible to a vegetarian, these Frenchie menus do have a certain, je ne sais quoi...so much cream, and butter, and the descriptions of the pastries concocted in a small cabin behind the restaurant have a certain magic.
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