Chez Panisse Fruit by Alice Waters

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Notes about this book

  • lorihenry on June 07, 2010

    This cookbook belongs on every cooks shelf.

Notes about Recipes in this book

  • Blackberries in rose geranium-red wine syrup

    • TrishaCP on July 26, 2015

      This was such a simple and elegant dessert. Red wine and sugar are cooked down into a syrup. You then remove the syrup from the heat and steep it with rose geranium leaves. (The recipe calls for fresh leaves, but I only had dried. I used about one dried leaf for every fresh leaf.) Once cooled, the deliciously perfumed syrup is added to fresh blackberries. We gilded the lily and served with vanilla ice cream, but the blackberries and syrup would be fine on their own.

  • Cranberry walnut tart

    • TrishaCP on June 27, 2013

      Great tart-perfect for the winter holidays. The filling is essentially cranberries, walnuts, egg whites, sugar and butter, with a touch of cognac giving it a hint of something special. The cranberries are nice and tart, but I think will use a bit less sugar next time. I used my own favorite sweet tart pastry, and not owning an 11 inch tart pan, used a 9 inch pan instead. No real problem doing so, just some leftover filling.

  • Scallop ceviche

    • nightswimmer on August 21, 2011

      Delicious -- I made a little more than a half-recipe to serve 4. Followed instructions closely, except I swapped out a few tablespoons of orange juice for the lime in the marinating step, and instead of serving on lettuce leaves, I served it in glasses topped with a few cubes of avocado.

    • kbennall on January 14, 2014

      Fantastic. Easy, and very flexible - I did not measure one single thing (I already had the ingredients and couldn't be bothered to go shopping again if I had the wrong amounts.) Also used half lobster tails and half scallops, since that's what I had on hand. It turned out fantastic. Scored two avocado halves and served it directly in the avocados, with chips, like they do at my farmer's market. Heaven.

  • Calvados apple custard tart

    • Kinhawaii on December 16, 2018

      Love it, been making it for years.

  • Banana waffles

    • mooo42 on August 15, 2021

      With significant tweaks: added about 1/2c sourdough discard, did half ap and ww flour, added cinnamon, cardamom and a pinch of cloves. Only used one banana. Liked all the changes, could prob increases banana to two.

  • Cabbage salad with apples and walnuts

    • greatembini on December 31, 2018

      Good flavors, but too oily for my taste. (I usually do cabbage slaws with no oil, only vinegar and seasonings.) Try reducing or eliminating olive oil.

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Reviews about this book

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Reviews about Recipes in this Book

  • Peach and blackberry crostata

    • Courier & Press

      I love it because of the cornmeal crust - the cornmeal and vanilla just smells so good when it's baking. It's so pretty when you slice it - the orange and dark purple together look great.

      Full review

    • Tea & Cookies

      I still want to come up with the perfect recipe for an open fruit galette but until then, I’m making Alice Waters’ Peach Blackberry Crostata.

      Full review
  • ISBN 10 0060199571
  • ISBN 13 9780060199579
  • Linked ISBNs
  • Published Jan 16 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

Alice Waters and her legendary Chez Panisse restaurant have inspired a remarkable series of cookbooks, including the bestselling Chez Panisse Vegetables, winner of a James Beard Cookbook Award.


Now, she turns her creativity, passion, and unparalleled commitment to quality to the bountiful subject of fruit. In the tradition of Chez Panisse Vegetables, Chez Panisse Fruit is organized alphabetically, from apples to raspberries to strawberries, and includes helpful information on selecting, storing, and preparing each luscious ingredient. Imaginative yet simple, the recipes reflect the bold, natural spirit of Chez Panisse.


The recipes are for both sweet and savory dishes and teach readers how to make the most of fresh fruit, from course to course and season to season.

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