Alice Waters has been a champion of the sustainable, local cooking movement for decades.  To Alice, good food is a right, not a privilege.  In the Green Kitchen 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...

"Magnus Nilsson has been refining his profoundly seasonal rektún ('real') food since November 2008 and his 12-seater restaurant is becoming legendary among globe-trotting gourmets. Diners make the trek to its location on a hunting estate 750km north of Stockholm curious about cod served with the first foraged vegetables of the year and diced cow's heart with marrowbone extracted at the table by chefs armed with a saw."--Http://www.theworlds50best.com/awards/1-50-winners/favike...