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 Waters’ 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. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits.
A companion volume to Chez Panisse Vegetables, Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. 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 and with helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry