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Binding: Hardcover
Dewey Decimal Number: 641.64
EAN: 9780060199579
Edition: 1
ISBN: 0060199571
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 352
Publication Date: May 01, 2002
Publisher: William Morrow Cookbooks
Release Date: April 16, 2002
Studio: William Morrow Cookbooks

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Related Items:

• Chez Panisse Vegetables
• The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
• Chez Panisse Desserts
• Chez Panisse Café Cookbook
• Chez Panisse Cooking
• see more

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Editorial Review:

Amazon.com Review:
Alice Waters's Chez Panisse is one of America's great restaurants. Dedicated to serving French country food made from the finest American ingredients (and furthering the cause of local, conscientiously produced foods of all kinds), the restaurant is also responsible for a remarkable series of cookbooks, including Chez Panisse Vegetables and the Chez Panisse Menu Cookbook. Chez Panisse Fruit, coauthored by Waters, proceeds in the innovative spirit of its predecessors, offering 200 exquisite sweet and savory fruit recipes, plus essays that attune readers to growing and marketing issues so they can make wise seasonal selections. Conceived with utmost simplicity, recipes like Spit-Roasted Pork with Onion-and-Apple Marmalade, Caramelized Red Banana Tartlets, and Grilled Cured Duck Breasts with Pickled Peaches truly celebrate the fruits they feature. Though not difficult to prepare, the recipes demand a cook's full attention--at the market as well as in the kitchen. The reward is memorable eating.

Arranged alphabetically from apples to strawberries, the book treats familiar and less familiar fruit, including citron (in dishes like Sautéed Scallops with Citron), loquats (used in Catherine's Loquat Sauce, a delicious accompaniment to grilled meats), and mulberries (delightful in ice cream and sherbet). There are also superb versions of raspberry ice cream, cranberry relish, and blueberry buttermilk pancakes, as well as must-try "original" fare like Rocket Salad with Pomegranates and Toasted Hazelnuts, Tangerine and Chocolate Semifreddo, and Moroccan Chicken with Dates. A section of basics also provides exemplary formulas for the likes of pie dough, biscuits, and pastry cream. Illustrated in the Chez Panisse tradition with relief prints of the fruit, the book is an appreciation of one of our most glorious resources and, tacitly, a call to consciousness about the need to preserve it at its best. --Arthur Boehm

Product Description:
In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics.

As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who cant get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits.

Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure.






Rating: - Fruit In Season, In The Kitchen
Cook by the season has been Alice Water's modus operandi for three decades. It's a simple concept. Prepare food that is fresh and seasonal: the sweet mellow taste of a spring onion, and the sweet-tart flavor of an early fall apple. If you are going to spend time in the kitchen, why not work with the best "tools"-- the freshest, tastiest vegetables and fruits. Fruit always taste best when prepared or eaten out of hand fresh from the garden or farm market. Here's a quick list:
* Spring: boysenberries, ... Read More

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Rating: - Some Brilliance, Some Disappointment
I bought this book at a friend's recommendation primarily for the Lamb & Quince Tagine recipe. That recipe was superb! Since then, I've routinely turned to this book looking for innovative ways to use less-common fruits. Recently, pomegranate and persimmon.

Pomegranate is in season here in Texas and I wasn't aware of anything terribly clever to do with the seeds, short of tossing them in a salad (which, sure, it's great, but man can't live on salad alone! Or at least, I can't.) You can do lots ... Read More

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Rating: - A Touchstone Recipe Book
This gorgeous book looks like an art piece, reads like an authority, and has wonderful recipes for the chef. I love this book! Fruits is a book that I pull out to just read about apple varieties with no intention of cooking them! The recipes are divine. I also love the dessert recipes. If you can't get to the restaurant, get the book!

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Rating: - Excellent Reference for Highly Seasonable Subject. Buy It.
`Chez Panisse Fruit' by Alice Waters and her staff is the companion volume to a similarly formatted and illustrated `Chez Panisse Vegetables'. While I gave the latter volume only four stars, I can give this very similar volume five stars simply because, to my knowledge, there are not many good cookbooks around for fruits alone. And, this is a very valuable type of book to have on hand.

I am constantly reminded of the central insight of Tom Colicchio's book `How to Think Like a Chef' where he points ... Read More

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Rating: - A Big Morsel for Repertoire and Soul
Alice Waters and the staff at Chez Panisse forged the standard for fresh cuisine. Instead of an overwhelming emphasis on abstract-innovations and culinary interpretations, Panisse offered diners a glorious showcase of products at their best, in the most bare and most essential.

This cookbook offers home cooks and curious readers insight into the ground-breaking process that changed the way we think about produce. From the get-go, the book's appeal is not in its starkly modern and sophisticated food styling ... Read More

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