One of the continuing hallmarks of dinner at Alice Waters’ Chez Panisse is whole fruit for dessert. Some call it the essence of Chez Panisse — supreme fruit coming from years of coordination between restaurant and farmer so it arrives to you in a hammered-copper footed bowl at peak ripeness (that 10-minute window, referred to by Ralph Waldo Emerson, when it’s perfect to eat). Published more than two decades ago, Waters’ companion to "Chez Panisse Vegetables" endures, too. Each chapter highlights a different fruit, from apples, boysenberries, and citron to rhubarb and strawberries in recipes for galettes, soups, crisps, fritters, stews, roasts, salads, and preserves — and the pure flavors that started a food revolution.
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