Chez Panisse Fruit
Apr 2014 · Harper Collins
4.0star
1 review
Ebook
352
Pages
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Eligible
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About this ebook
The renowned chef offers more than 200 sweet and savory recipes featuring fruit: “Wonderful . . . invaluable both as a reference and a cookbook” (Library Journal).
In 1971, Alice Waters opened Chez Panisse in Berkley, California, as a place to cook country French food with local ingredients and talk with friends and neighbors. As the restaurant's popularity grew, so did Alice’s commitment to fresh, organic ingredients and local farmers and producers. Now, in this companion to Chez Panisse Vegetables, Waters and the cooks at Chez Panisse celebrate the exuberant flavors of fresh, ripe fruit.
Rejoice in 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.
In 1971, Alice Waters opened Chez Panisse in Berkley, California, as a place to cook country French food with local ingredients and talk with friends and neighbors. As the restaurant's popularity grew, so did Alice’s commitment to fresh, organic ingredients and local farmers and producers. Now, in this companion to Chez Panisse Vegetables, Waters and the cooks at Chez Panisse celebrate the exuberant flavors of fresh, ripe fruit.
Rejoice in 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.
Ratings and reviews
4.0
1 review
About the author
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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