Proprietor of the award-winning restaurant Chez Panisse, opened in Berkeley, California, in 1971, chef Alice Waters is a pioneer and the foremost advocate of serving fresh and seasonal ingredients that are produced sustainably and locally. She is also the vice president of Slow Food International, a nonprofit organization that promotes and celebrates local artisanal food traditions in more than 130 countries. She has authored eight cookbooks, including her most recent. In the Green Kitchen: Techniques to Learn by Heart (Random House). And this month. Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans, for which she wrote the foreword, will be published by Taunton Press. Pictured here is Waters’s kitchen at her home in Berkeley.