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Chez Panisse Fruit Kindle Edition
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.
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--This text refers to an out of print or unavailable edition of this title.
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
- ASIN : B00ICM4I2Y
- Publisher : William Morrow Cookbooks; 1st edition (15 April 2014)
- Language : English
- File size : 3625 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 352 pages
- Customer Reviews:
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It covers fruit in alphabetical order, with a pretty linocut print for each one, including one or two things I had never heard of before. It is a bit posh, but much more approachable than I expected .
Some stuff I will have a go at, especially a couple of ice creams: the recipes are very clear .
Indeed, the last chapter is an excellent group of basic recipes with which you can make lots of the stuff in the book, including pâté sucrée, vanilla ice cream, shortbread and pastry cream.
Every single recipe is given in only USA measures, so my metric conversion app will be working overtime, but a set of USA measuring cups will help a lot.
The recipes I have picked out to tackle first include:
Orange ice cream
Raspberry ice cream
Cranberry and walnut tart
Pineapple upside down cake
Raisin shortbread cookies
Apricot tart with hazelnut pastry.
Nice, but nothing scarily exotic there..
But grapes roasted in a wood oven? Pistachio stuffed nectarines? Well, maybe not for me! But some of the more exotic ideas could be adapted.
If you have this book plus the Jane Grigson classic, you will never be stumped with what to do with any fruit that comes your way!
Oh, and it's very nearly vegetarian,but not entirely, just so you know.
Pomegranate is in season here in Texas and I wasn't aware of anything terribly clever to do with the seeds, short of tossing them in a salad (which, sure, it's great, but man can't live on salad alone! Or at least, I can't.) You can do lots with the juice, but you don't need fresh pomegranates for that. I wanted something that highlighted the fresh fruit itself. Her recipes? Any that used the actual seeds put them... on a salad. Come on, Alice!
Then it was persimmon. Persimmons are in season here now too and are dirt cheap and delicious. I also recently had a soup at the French Laundry that consisted of a parsnip, compressed Fuyu persimmon, black truffle puree, and pine nuts, and it was outstanding. So, again, I opened CP Fruit hoping for some really novel flavor combinations with the persimmon. The recipes? The obligatory persimmon cookies, a persimmon pudding recipe that looks fine but very simple, and then some salads. Again, nothing too bold.
Maybe that's Alice's style, although I've eaten a few times at the Chez Panisse cafe (upstairs) and had some really creative and novel things. So I know her penchant for fresh, local ingredients isn't necessarily also about such simple preparations.
As a final note, incidental except that it does affect my use of the book, it's a beautiful book but will not stay open at all. It's the worst of all my cookbooks for that. I brought a squeeze-clamp in from my toolshed to my kitchen explicitly to hold this book open when I use it.
Not to put it down too much, like I said, there are certainly great recipes in here, and even the simple ones are definitely delicious. Plus, each fruit-chapter begins with a few pages of history and usage notes that are interesting and sometimes useful.
I'll put it this way: Don't get this book expecting to have your eyes opened to startling new ways to put fruit to use in cooking. Instead, expect a solid set of relatively simple (and often classic) recipes for using that fruit. Valuable to some, maybe, but not usually what I'm looking for when I head for my cookbook shelf.
I am constantly reminded of the central insight of Tom Colicchio's book `How to Think Like a Chef' where he points out that chefs do not create recipes then go looking for ingredients. The creative process is exactly the opposite. They look to see what they have on hand and create something based on this. Tony Bourdain reminds us about this in his book, `Kitchen Confidential', when he warns us about the specials of the day, as they are probably built out of ingredients which are becoming a bit long in the tooth to hold much longer in the walk-in refrigerator. This principle becomes writ large with every chef / author crowing about their using fresh, seasonal ingredients. They mention this far less often, but I'm sure they also create recipes and menus based on what is cheap as much as on what is fresh. Since seasonal generally coincides with less expensive, they can tout seasonal and hide their economical self-interest at work. This principle of using what you have also makes me skeptical of really how difficult the old `Iron Chef' premise is for first class chefs, as they really do this kind of thing every day of their working lives, if they are still working in the kitchen. This competition is stressful, but it is simply taking what they every day do to it's extreme.
But I ramble. The whole point of this digression was that cookbooks organized by raw ingredient are a really great resource for the cook who likes to work economically. What can be better in the Fall when apples and pears come into season than to have a book with a nice selection of interesting things to do with apples and pears. The book is divided into thirty-eight chapters, with each giving recipes on a major fruit available in the United States, with the number of recipes corresponding roughly to the popularity of the fruit. Some few chapters cover a family of fruits, as when the Bananas chapter includes a recipe for plantains.
While the larger number of recipes are for desserts, provided I suspect primarily by Ms. Waters' partner, Lindsey Shere and her pastry staff at Chez Panisse, there are also several hot savory recipes and salad recipes using fruit. Two very common uses of fruit with meat, for example, are apples in poulet a la Normandie (Normandy apples with chicken) and grilled duck breast with pickled peaches.
Like the `Vegetables' volume, this book is as comfortable in the armchair as it is in the kitchen. It has the same stylish design and the same delightfully Art Nouveau colored woodcut prints of the principal fruits. The introductions to each ingredient, aside from a terse statement about the fruit's seasonality, are `free form' essays about those things that are most interesting about the fruit. This is entirely fair, as lemons are a far, far more important ingredient to all types of cooking than rhubarb. As Ms. Waters explains, even though rhubarb is a vegetable, at Chez Panisse (and lots of other places as well), it is used in the same manner as sour fruits and it bridges the gap in the seasons between the winter and summer tree fruits.
Unlike the vegetable book, this volume ends with a chapter of general procedures useable with many different fruit recipes. These recipes include galette and sweet pie doughs, biscuits, puff pastry, sabayon, frangipane, sponge cake, and pastry cream. While these recipes are great to have on hand in a book of pie ingredients, you may prefer to go to a book from a pastry specialist such as Rose Levy Beranbaum, Nick Malgieri, or Wayne Harley Brachman for expert advice on crusts. I take Miss Alice's claim that her pate sucree recipe will never get tough and will not shrink when baked. I will not even test this statement, as I am quite happy with the piecrust I am used to. I doubt the claims for this recipe in that it is almost identical to the one I use, which does get tough and does shrink unless I take special care in handling it.
If I were editing this book and had but one suggestion by which it could be improved, I would make the selection of recipes across fruits just a bit more uniform. For example, there is a recipe for blackberry jelly, but no recipe for orange marmalade. On the other hand, almost all the classics are here, such as applesauce, Moroccan preserved lemons, and pears poached in wine. What would be the value of a book on fruits if you could not go to it for the standards?
I would buy both volumes simply because they look very nice on my shelf. The fact that they come with the Chez Panisse imprimatur doesn't hurt. And, rest assured that not only are the recipes in this book worth having, they are very accessible though an excellent table of contents and a description of the procedure which is easy to read, easy to follow, and informative. Like all of Ms. Waters' cookbooks I have reviewed, they may not be the best for the total novice. There is lots of advanced advice, but a fair amount of knowing your way around the kitchen is assumed.
Like playwright Jean Anouith who bought a green bound book on Joan of Arc to fit an empty space on his bookshelf, he ended up reading the book and writing a famous play `The Lark' on Joan of Arc. This is the kind of book from which good things can spring.