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Chez Panisse Fruit

Name: Chez Panisse Fruit
Author: Alice L. Waters
ISBN: 9780060199579

by Alice L. Waters, Fritz Streiff, Alan Tangren

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Overview

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.

Synopsis

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.

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.

Gourmet

Chez Panisse is th single best restaurant in the United States.

About the Author, Alice L. Waters

Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school; it will soon incorporate a school lunch program in which students will prepare, serve, and share food they grow themselves, augmented by organic dairy products, grains, fruits, vegetables, meat, and fish—all locally and sustainably produced.

David Lance Goines is a Berkeley printer and designer whose friendship with Alice Waters goes back more than thirty years. His famous posters, including his annual Chez Panisse birthday posters, are in the permanent Collections of the Smithsonian Institution in Washington D.C., the MusÉe des Arts DÉcoratifs at the Louvre in Paris, the Achenbach Foundation at the California Palace of the Legion of Honor in San Francisco.

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Editorials

From Barnes & Noble

The Barnes & Noble Review
Since the mid-1970s, Alice Waters and her cooks at Chez Panisse in Berkeley, California, have been celebrated for their simple yet sophisticated approach to food, seeking out the finest organic fruits and vegetables for maximum flavor.

All these graces are on display in their excellent new cookbook, which celebrates fruit in every part of the menu, in salads and main dishes, beverages and desserts, pickles and preserves. The book is organized alphabetically and illustrated like the companion volume, Chez Panisse Vegetables, with 50 handsome four-color relief prints by Patricia Curtan. Waters and the Chez Panisse cooks provide 200 recipes for 38 fruits and their varieties, along with advice on choosing, storing, and cooking. Yes, there are recipes for apples, lemons, peaches, and plums, and also harder-to-find fruits like loquats, mulberries, gooseberries, sour cherries, and currants.

Some of the recipes are more formal, like Spit-Roasted Pork with Onion and Apple Marmalade and Grilled Cured Duck Breast with Pickled Peaches. Others -- Grapes Roasted in a Wooden Oven, or Stuffed Dates, Mango with Sauternes, Melon Gelato, and Moroccan Preserved Lemons -- are more informal; in fact, they read less like a recipe and more like the expression of a simple, great idea. I was also happy to see a handful of recipes for jams and jellies made in small quantities.

Waters and the Chez Panisse chefs do not burden the reader with many cross-references, because they think you can figure out for yourself that blackberries can replace boysenberries, that peaches can stand in for nectarines. Go to the farmer's market, talk to the produce manager at your market, they urge. If you concentrate your efforts on picking locally organic fruit at its peak, they contend, whatever you cook will be wonderful.

The back of the book helpfully contains the basic Chez Panisse recipes for Puff Pastry, Galette Dough, Pâte Sucrée, Sponge Cake, and Vanilla Bean Ice Cream, and all the other dessert things that go well with fruit. (Ginger Curwen)

Nicholas Lemann

Chez Panisse...[is] the most influential American restaurant of the past generation...In the...Waters way of cooking, flavor comes to the fore and technique recedes.
—The New Yorker

Gourmet

Chez Panisse is th single best restaurant in the United States.

Publishers Weekly

The eighth Chez Panisse cookbook, which features sweet and savory dishes that use fruit, follows what has become acclaimed chef Alice Waters's patented style: a mix of rustic dishes, many exhibiting Italian and French influence, that highlight the best possible produce. Recipes are organized by fruit, and each chapter begins with a mini-essay on varieties and growing conditions, and often sounds the biodiversity alarm, as when Waters opines, "How sad, then, that well over 90 percent of the apples sold in this country belong to one of only fifteen of those seven thousand varieties." Desserts showcase flavors that may be slightly unfamiliar, either because they use unusual varieties (Caramelized Red Banana Tartlets) or different versions of a common fruit, as with Fig Cookies that are a haute substitute for Fig Newtons and use fresh figs rather than dried. Savory dishes such as Middle Eastern-Style Lamb Stew with Dried Apricots and a tasty assembly of spices skew more traditional. Some of the most intriguing recipes are the simplest, such as Pickled Cherries and Tea-Poached Prunes. At times, Waters's specificity can be exasperating. Will Cr pes Suzette with Pixie Tangerine Sherbet be just as good if the sherbet is made with some other variety of tangerine? Still, it's hard to find fault with a book wide-ranging and inventive enough to comfortably encompass Judy's Deep-Fried Lemon and Artichokes, Spring Fruit Compote with Kiwifruit Sherbet and Coconut Meringue, and a tart Vin de Pamplemousse ap ritif. (May) Forecast: As always, Waters's combination of serious writing and creative recipes will have cooks heading to the kitchen, and cookbook buyers heading to the stores. This book sticks to the tried-and-true Chez Panisse formula, which shows no signs of wearing out. Copyright 2002 Cahners Business Information.

Library Journal

The companion toChez Panisse Vegetables, this is another wonderful book from Waters and crew (Alan Tangren, now the pastry chef, was the restaurant's "forager" for many years, responsible for buying produce and other ingredients from local purveyors and growers). It is invaluable both as a reference and a cookbook and features unsually lyrical writing. The fruits are organized alphabetically, and each entry provides information on seasons, buying, storing, preparing, and different varieties. There are savory recipes as well as desserts, from Spit-Roasted Pork with Apple Marmalade and Green Apple Sherbet to Grilled Duck Breast with Seville Orange Sauce and Blood Orange Tartlets to Grilled Quail with Pomegranates and Pomegranate Granita. The attractive, understated design and lovely full-color linocuts add to the book's appeal. Essential. Copyright 2002 Cahners Business Information.