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Chez Panisse Fruit Hardcover – 26 June 2002
by
Alice Waters
(Author)
Alice Waters
(Author)
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Product details
- Publisher : HarperCollins US; 1st edition (26 June 2002)
- Language : English
- Hardcover : 352 pages
- ISBN-10 : 0060199571
- ISBN-13 : 978-0060199579
- Dimensions : 25.65 x 18.54 x 3.3 cm
-
Best Sellers Rank:
295,968 in Books (See Top 100 in Books)
- 198 in Fruit Cooking
- Customer Reviews:
Product description
About the Author
Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school; it will soon incorporate a school lunch program in which students will prepare, serve, and share food they grow themselves, augmented by organic dairy products, grains, fruits, vegetables, meat, and fish--all locally and sustainably produced.David Lance Goines is a Berkeley printer and designer whose friendship with Alice Waters goes back more than thirty years. His famous posters, including his annual Chez Panisse birthday posters, are in the permanent Collections of the Smithsonian Institution in Washington D.C., the Musée des Arts Décoratifs at the Louvre in Paris, the Achenbach Foundation at the California Palace of the Legion of Honor in San Francisco.
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Customer reviews
4.4 out of 5 stars
4.4 out of 5
37 global ratings
How are ratings calculated?
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
Top reviews from other countries

Pat Edinburgh
4.0 out of 5 stars
Trés chic!
Reviewed in the United Kingdom on 17 May 2018Verified Purchase
This is a nice book, an beautiful arty sort of cookbook...it would make a pleasing gift.
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.
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.

MISS MV BRAY
5.0 out of 5 stars
Really beautiful timeless book
Reviewed in the United Kingdom on 6 January 2018Verified Purchase
Really beautiful timeless book. Bought as a present for my Mum and know she is going to love it. Probably best for keen / experienced cooks.

Brian Sharp
3.0 out of 5 stars
Some Brilliance, Some Disappointment
Reviewed in the United States on 6 November 2007Verified Purchase
I bought this book at a friend's recommendation primarily for the Lamb & Quince Tagine recipe. That recipe was superb! Since then, I've routinely turned to this book looking for innovative ways to use less-common fruits. Recently, pomegranate and persimmon.
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.
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.
30 people found this helpful
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Hudson Partners
5.0 out of 5 stars
Beautiful book. We are used to cookbooks today full ...
Reviewed in the United States on 16 May 2017Verified Purchase
Beautiful book. We are used to cookbooks today full of pictures. This book gets to the core of simple, clean farm to table cooking without being filled with photography, more room for recipes. And, for a used book it was in perfect condition.
One person found this helpful
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Misha Jones
5.0 out of 5 stars
Buy this just for the illustrations.
Reviewed in the United States on 21 February 2014Verified Purchase
I can't begin to say how beautiful the prints are here. The recipes look very good in terms of ingredients, but I have to admit I bought the book for the artwork. It will not disappoint if you are a lino/woodblock fan.
2 people found this helpful
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