Chez Panisse fruit

More about the book

In 2001, Chez Panisse was named the top restaurant in America by Gourmet magazine, a remarkable journey since its opening in 1971 by Alice Waters, who aimed to create a space for cooking country French food with local ingredients. As the restaurant gained popularity, Alice deepened her commitment to organic, locally sourced foods and built relationships with farmers and producers dedicated to sustainable practices. After three decades, the innovative spirit and vibrant flavors of Chez Panisse continue to enchant visitors, while Alice's influence has sparked a movement toward local, organic produce across the nation. This celebration of fruit features over 200 recipes for both sweet and savory dishes, showcasing the exuberant flavors of fresh, ripe fruit. Delight in dishes like Peach and Raspberry Gratin, Grilled Cured Duck Breast with Pickled Peaches, and Pork Loin Stuffed with Wild Plums and Rosemary. The book is organized alphabetically by fruit, from apples to strawberries, and includes essays on selecting, storing, and preparing fruit. Beautiful color relief prints by Patricia Curtan enhance the experience, making this a treasured resource for anyone who loves to savor the best of seasonal fruits.