Chez Panisse Fruit

Chez Panisse Fruit

Language: English

Pages: 352


Format: PDF / Kindle (mobi) / ePub

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.

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California. Most raspberries are sold in shallow cardboard baskets. Do not buy those that are stained with the juice of crushed berries. Choose berries that look velvety and plump. Check carefully for mold, which often begins growing in the stem cavity and may be hard to detect until you taste. One moldy berry can ruin the flavor of a bowlful. Because they are so fragile, raspberries cannot be stored for very long at home. And because they are usually too delicate to be washed, buy only those

keep the lemons whole. (Alternatively, cut the lemons into quarters, leaving them attached only at the stem end.) Pack the cuts generously with salt. Put a couple of tablespoons of salt in the bottom of a jar and pack the lemons in layers, sprinkling a thin layer of salt between each layer of lemons. Push the lemons down firmly to pack them tightly and to help express some of their juice. Finish with a final layer of salt. Pour in any juices that collected on the plate when the lemons were cut.

backyard mint, break out the rum, and invite friends over. This recipe is a casual variation on the mojito, Cuba’s quintessential cocktail. For an authentic mojito, use more mint and four times as much sugar (2 teaspoons per cocktail) and finish with soda water instead of tonic. Stir the sugar in a glass with a small handful of mint leaves and perhaps a splash of soda, lightly crushing the mint and dissolving the sugar. (This is called muddling, by the way, and is allegedly best done with a

that, firm and green. Don’t buy any that are soft, bruised, or wrinkled. Firm ripe mangos should be allowed up to a week to soften at room temperature before eating. Placing the fruit in a paper bag with an apple can accelerate the process. Fully ripe fruit will keep for up to a week in the refrigerator. Mangos belong to the plant family Anacardiaceae, which includes cashews and sumac, as well as poison oak and poison ivy, and oils in the skin of the fruit and the tree’s sap can irritate the

coals should not quite be glowing incandescent red. (If the coals are too hot, the breasts will burn, but if they are not hot enough, the breasts will not render out their fat and turn golden brown.) Grill the breasts, skin side down, for 10 minutes, being careful that dripping fat does not flare up and burn the duck skin, ruining it. When they are nearly done, move the breasts to a cooler part of the grill. To alleviate the problem of flaming duck fat, tilt the grill at a slight angle so the fat

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