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A School Lunch Revolution

A Cookbook

Author Alice Waters On Tour
Hardcover
$35.00 US
Penguin Adult HC/TR | Penguin Press
7.53"W x 10.27"H x 0.68"D  
On sale Oct 14, 2025 | 160 Pages | 9780525561569
Grades 6-12
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In this multigenerational cookbook for adults and children alike, Alice Waters, the award-winning chef and food activist, champions an empowered relationship between students and organic food, offering delicious recipes that will nourish future generations—and ourselves—from the inside out

Education and food are two universal rights: all children deserve to go to school, and everyone should have the opportunity to eat nutritious food. After Alice Waters launched the farm-to-table movement with the opening of her acclaimed restaurant Chez Panisse, she went on to found the Edible Schoolyard Project, inspiring schools to source their food from local regenerative farmers and developing an edible education that would transform the school food experience for children worldwide. Now, in A School Lunch Revolution, the culinary icon reimagines the way we feed our children at school and at home. Beginning with what we cook in our kitchens, this book offers the first step to teaching the next generation the lifelong values of eating whole foods. Inspired by international food traditions, these versatile recipes explore an array of textures and tastes guided by the principles Waters believes compose memorable, organic meals: local and seasonal, affordable, diverse, simple and delicious, and beautiful. From one of the nation’s most beloved chefs, here is a revolutionary reinterpretation of the classic school lunch for a more sustainable future.
© Amanda Marsalis
Alice Waters is a chef and the founder/owner of Chez Panisse in Berkeley, California. She has won numerous awards, including the National Humanities Medal, the French Legion of Honor Medal, the Cavaliere of the Italian Republic, the Julia Child Award, and three James Beard Awards. As vice president of Slow Food International and founder of the Edible Schoolyard Project, she has helped bring food awareness to people of all ages all over the world. View titles by Alice Waters
"[A] cri de coeur. Nominally, this is a book of recipes, but Waters (the chef and founder of Chez Panisse, the Berkeley, California, restaurant often credited with bringing farm-to-table cuisine into the mainstream) seems to have created a blueprint for the ways in which we should feed our kids organic foods, both at home and at school . . . Waters’s world of whole foods is one we can create if we take the time.” —Epicurious, “14 Standout Cookbooks for Fall 2025”

“Learning from renowned Chez Panisse chef Waters is always a joy, and this combination manifesto/cookbook is no different. Her rousing, optimistic, logical blueprint for a "revolution" that removes the processing and packaging from the farm-to-lunchroom pipeline to provide school children with healthful, seasonal, ethically sourced foods is inspiring . . . Once readers are thoroughly convinced, Waters dives into the recipes: simple but never plain, well-explained but always personable, seasonal, nutrient- and flavor-rich, and representative of global flavor preferences. Each recipe is crafted with the personal touch of a handwritten favorite from a friend, and offers variations to expand a dish's flavor or usefulness . . . [A] gorgeous and heartfelt book.” —Booklist (starred review)

About

In this multigenerational cookbook for adults and children alike, Alice Waters, the award-winning chef and food activist, champions an empowered relationship between students and organic food, offering delicious recipes that will nourish future generations—and ourselves—from the inside out

Education and food are two universal rights: all children deserve to go to school, and everyone should have the opportunity to eat nutritious food. After Alice Waters launched the farm-to-table movement with the opening of her acclaimed restaurant Chez Panisse, she went on to found the Edible Schoolyard Project, inspiring schools to source their food from local regenerative farmers and developing an edible education that would transform the school food experience for children worldwide. Now, in A School Lunch Revolution, the culinary icon reimagines the way we feed our children at school and at home. Beginning with what we cook in our kitchens, this book offers the first step to teaching the next generation the lifelong values of eating whole foods. Inspired by international food traditions, these versatile recipes explore an array of textures and tastes guided by the principles Waters believes compose memorable, organic meals: local and seasonal, affordable, diverse, simple and delicious, and beautiful. From one of the nation’s most beloved chefs, here is a revolutionary reinterpretation of the classic school lunch for a more sustainable future.

Author

© Amanda Marsalis
Alice Waters is a chef and the founder/owner of Chez Panisse in Berkeley, California. She has won numerous awards, including the National Humanities Medal, the French Legion of Honor Medal, the Cavaliere of the Italian Republic, the Julia Child Award, and three James Beard Awards. As vice president of Slow Food International and founder of the Edible Schoolyard Project, she has helped bring food awareness to people of all ages all over the world. View titles by Alice Waters

Praise

"[A] cri de coeur. Nominally, this is a book of recipes, but Waters (the chef and founder of Chez Panisse, the Berkeley, California, restaurant often credited with bringing farm-to-table cuisine into the mainstream) seems to have created a blueprint for the ways in which we should feed our kids organic foods, both at home and at school . . . Waters’s world of whole foods is one we can create if we take the time.” —Epicurious, “14 Standout Cookbooks for Fall 2025”

“Learning from renowned Chez Panisse chef Waters is always a joy, and this combination manifesto/cookbook is no different. Her rousing, optimistic, logical blueprint for a "revolution" that removes the processing and packaging from the farm-to-lunchroom pipeline to provide school children with healthful, seasonal, ethically sourced foods is inspiring . . . Once readers are thoroughly convinced, Waters dives into the recipes: simple but never plain, well-explained but always personable, seasonal, nutrient- and flavor-rich, and representative of global flavor preferences. Each recipe is crafted with the personal touch of a handwritten favorite from a friend, and offers variations to expand a dish's flavor or usefulness . . . [A] gorgeous and heartfelt book.” —Booklist (starred review)

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