In a memoir, the chef who pioneered farm-to-table food at Chez Panisse expounds on her wild early years, her politics and how she wants to be buried.
KIM SEVERSON, NY Times: Dining & Wine
Tue, 08/22/2017 - 12:08pm
In a memoir, the chef who pioneered farm-to-table food at Chez Panisse expounds on her wild early years, her politics and how she wants to be buried.