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Other titles in the Chez Panisse series:
Chez Panisse Fruitby Alice Waters
Synopses & Reviews
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.
"The information on how to choose various fruits — what varieties are best and when to expect them, who grows them and where — is particularly valuable...And, as always with the Chez Panisse books, a pure aesthetic shines through the recipes. There is not an instance of contrivance, and there are several interesting ideas that I can't wait to try out in my own kitchen." Russ Parsons, Los Angeles Times
"Another wonderful book from Waters and crew...invaluable both as a reference and a cookbook and features unsually lyrical writing....Essential." Library Journal
The award-winning Chez Panisse founder and chef who "has done more than anyone else to change the way we eat" (Paula Wolfert) turns her innovative approach to vibrant seasonal fruits, offering both sweet and savory recipes. 50 illustrations.
The owner of Chez Panisse in Berkeley, California, serves up a wide variety of luscious recipes featuring apples, raspberries, strawberries, and many, many other fruits used in a wide range of sweet and savory dishes. By the author of CHez Banisse Cafe Cookbook.
About the Author
Alice Waters was graduated from the University of California at Berkeley in 1967 with a degree in French Cultural Studies and trained at the Montessori School in London before spending a seminal year traveling in France. She opened Chez Panisse in 1971, serving a single fixed-price menu that changed daily. The set-menu format remains to this day and is at the heart of Alice's philosophy of serving only the highest quality products, only when they are in season. Alice is a strong advocate for farmers' markets and for sound and sustainable agriculture. In 1996, in celebration of the restaurant's twenty-fifth anniversary, she created the Chez Panisse Foundation, to underwrite cultural and educational programs that demonstrate the transformative power of growing, cooking, and sharing food.
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