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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
From Publishers Weekly
Copyright 2002 Cahners Business Information, Inc.
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Most helpful customer reviews
5.0 out of 5 stars
A Big Morsel for Repertoire and Soul,
By Vanessa (Salt Lake City, UT) - See all my reviews
This review is from: Chez Panisse Fruit (Hardcover)
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 or photography. Rather, the visual impact imparts a sense of familiarity and comfort; as if it were a relative's old cookbook to rummage through, full of beautifully printed fruit. Listed alphabetically, each chapter offers practical information such as the history, popular use, and general availability of the fruit. Keep in mind (as Waters does) that much of the produce available to Panisse is do to the abundance in agricultural activity around the Berkeley area. However, this should not sway readers and cooks toward the negative. On the contrary. More knowledge of certain produce, local or exotic, continually empowers the curious foodie to venture into new unknown territory and inquire for it at farmer's markets, the road side stand, or supermarket. In other words, demand what you can get, appreciate what's available to you, and use it wisely, letting the fullest flavor come through. Berries in New England, citrus in California, or peaches in Georgia, the book offers a well-spring of knowledge and recipes that follow the Panisse dictum. The fact that the book isn't jam-packed with recipes I view as a positive. Waters offers a taste of what can be done. The rest, the new, can be devised by the Panisse chefs AND the home cook thanks to an arsenal of knowledge.
5.0 out of 5 stars
Well worth the expense,
By "deltafront" (Silverdale, WA United States) - See all my reviews
This review is from: Chez Panisse Fruit (Hardcover)
Nice illustrations, very informative, good recipies. Teaches you about when the various fruits are in season, how to prepare them, and what accompaniments are best served alongside each one. I've used several recipies at work, and they have been a hit with the others in my workplace.
4.0 out of 5 stars
Excellent Reference,
By Joanne Oler (Greensboro, NC USA) - See all my reviews
This review is from: Chez Panisse Fruit (Hardcover)
This book provides an excellent reference guide for learning about different varieties of fruits, the cooking methods they are best suited for, and how to look for and purchase the best fruits. The recipes are simple, designed to showcase the flavor of the fruit, not to disguise it. The illustrations in this book are absolutely beautiful, I would love to have them framed for my kitchen walls! This book would make a wonderful gift for any cook, but particularly those who enjoy shopping the local farmers markets for seasonal produce.
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