News archive: April 2008

This is an extract of an interview with Californian organic restauranteur Alice Waters, published April 29, 2008. What’s in your kitchen? A fireplace that I can cook in and big windows that look out to my garden. There is no equipment, as such; certainly not machines. I have lots of pestles and mortars, a rather small stove, a big table to eat at and a big table to cook on. I mostly buy food at the market and use it pretty much right away. My refrigerator has a lot of condiments, jams and jellies. I also keep pasta, grains and couscous. I grow mostly herbs in my garden, as well as some salad and radishes and citrus fruits. There’s also lots of mint and lemon verbena. I love making fresh mint tea. We serve it after meals at the restaurant. Lo