From the Couch to the Kitchen: A Book to Indulge in

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From the Couch to the Kitchen: A Book to Indulge in

Format:  Hardcover,

129 pages

Publisher: 826 Books

Publish Date: Dec 2011

ISBN-13: 9781934750247

ISBN-10: 1934750247

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Book Information

The following content was provided by the publisher.
826LA, a non-profit writing and tutoring center, worked with students at Susan Miller Dorsey High School to produce "From the Couch to the Kitchen," a book of food writing. The authors gather perfect ingredients from grocery stores and gardens, prepare ceviche and oxtail and tacos, and enjoy meals with family and friends. While nominally about food, these narratives touch on more than that. Enjoying a solitary snack of apples and peanut butter conjures memories of a loved one, while working together to prepare the traditional family gumbo recipe leads to reflection on the nature of family. Through food, these students share stories about history and tradition, family and community.
"From the Couch to the Kitchen" also features a foreword by author and chef Alice Waters.


Foreword by:
Publisher: 826 Books
Publish Date: Dec 2011
ISBN-13: 9781934750247
ISBN-10: 1934750247
Format: Hardcover
Number of Pages: 129
Shipping Weight (in pounds): 1.1
Product in Inches (L x W x H): 7.6 x 0.5 x 9.5
Walmart No.: 9781934750247

About the author

Biography of Waters, Alice

Chef and restauranteur Alice Waters was born April 28, 1944, in Chatham, New Jersey. She attended University of California at Berkeley where she earned a degree in French Cultural Studies. She has been the owner of the Chez Panisse in Berkeley, California for almost three decades. She is the author of The Chez Panisse Menu Cookbook and Chez Panisse Vegetables. Waters collaborated with others chefs and a cardiologist to produce Heart-Healthy Cooking for All Seasons.

Her awards include the Bon Appetit magazine's Lifetime Achievement Award, Restaurant and Business Leadership Award, Restaurants & Institutions Magazine and the James Beard Humanitarian Award. She was named Best Chef in America by the James Beard Foundation in 1992 and was listed as one of the ten best chefs in the world by Cuisine et Vins de France.

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