Chez Panisse Fruit

Chez Panisse Fruit

by Alice L. Waters, Alan Tangren, Fritz Streiff

View All Available Formats & Editions

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

…  See more details below


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.

Read More

Editorial Reviews

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

Read More

Product Details

HarperCollins Publishers
Publication date:
Edition description:
Sales rank:
Product dimensions:
10.26(w) x 7.30(h) x 1.30(d)

Read an Excerpt

Pork Loin Stuffed with Wild Plums and Rosemary

Once again, we advise you to avoid eating pork unless you can find a local certified organic farmer who takes care of his hogs the right way.

1 1/2pounds wild plums or Santa Rosa plums
2 shallots
1 bunch rosemary
2 tablespoons olive oil
2 tablespoons brandy
2 tablespoons sweet wine (Beaumes-de-Venise and port are good choices)
1/2 cup water Salt and pepper
2 lemons
1 standing 6-rib pork loin, chine bone removed

The plums can be prepared a day in advance. Split the plums in half and remove the pits. Cut the halves into small wedges. Peel and chop the shallots fine. Strip enough rosemary leaves off the stems to make a scant 1/2 teaspoon, chopped.

Heat the olive oil in a heavy-bottomed pot, add the shallots and the rosemary, and cook for 5 minutes over medium heat, until wilted. Add the brandy and flame. Add the sweet wine, bring to a boil, add the plums, and cook for 3 minutes. Add the water and mash the plums with a potato masher or whisk. Add 1/4 teaspoon salt, a generous amount of freshly ground pepper, the grated zest of 1/4 lemon, and a squeeze of lemon juice. Cook at a simmer until thickened, about 10 minutes, stirring often to keep the plum paste from sticking and burning. Taste and adjust the salt as needed. Let cool completely before stuffing the pork loin.

To stuff the loin, take a sharp knife and cut along the rib bones to separate them from meat. Cut almost all the way down, leaving only 1 inch of the loin attached to the bones. Make a lengthwise pocket for the stuffing, cutting halfway into the roast, where the meat has beenexposed from the bones. Liberally season the roast all over with salt and pepper; this will give it a delicious crust. Season the inside of the pocket and stuff it with the plum paste. Press the pocket closed. Slice the second lemon as thin as you can. Arrange the lemon slices and rosemary sprigs between the bones and the meat. Gently push the roast back into its original shape. Using cotton twine, tie up the roast with one tie between each rib. Now the loin is stuffed with the plums in the middle and the lemon and rosemary between the ribs and the meat. It can be roasted now or covered and refrigerated for up to a day.

If the loin has been refrigerated, take it out of the refrigerator at least 1 hour before roasting. Preheat the oven to 375°F.

Put the loin in a roasting pan, bone side down, and roast for about 1 1/2 hours, until an internal temperature of 130°F. is reached. Start checking the temperature with an instant-read thermometer after an hour, but be sure to insert the thermometer into the meat, avoiding the line of stuffing. When the roast is done, remove it from the oven and let it rest for at least 20 minutes in a warm place. Remove the twine, carve into individual chops, and serve.

Serves 6.

Strawberry Sherbet

Two 1 -pint baskets strawberries (about 4 cups)
3/4 cup water
3/4 cup sugar
Optional: A few drops of lemon juice or kirsch

Rinse, dry, and hull the strawberries. Purée them with the water and sugar. Taste and adjust the flavor with a few drops of lemon or kirsch if needed. Freeze according to the instructions for your ice cream maker.

Makes about 1 quart.

Chez Panisse Fruit. Copyright © by Alice Waters. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network


Most Helpful Customer Reviews

See all customer reviews >