OP: Chez Panisse Vegetables and Chez Panisse Fruit (2 vols)

William Morrow, New York, 1996, 2002. Hardcover. Near Fine. 

Alice Waters (b. 1944) has been one of the most influential food personalities of the past half century. Her writing, her speaking, and her Berkeley restaurant, Chez Panisse, have popularized ideas that have come to dominate contemporary thinking about food: organic practices; detailed knowledge of ingredients; local sourcing; seasonality; simplicity; nutritional soundness; and interest in the social dimensions of growing, preparing, consuming, and sharing our food. 

While she has written dozens of cookbooks and memoirs by now, the earlier books call to us most often. Two of our store favorites, alas, are no longer in print: Chez Panisse Vegetables (1996) and Chez Panisse Fruit (2002).

Attractively designed and illustrated throughout with Patricia Curtan’s iconic linoleum block prints, the two books get at the heart of the Chez Panisse ethos. While the recipes are largely comforting, familiar, and approachable, the books’ organization by ingredient lends to thoughtful seasonal choices, which, inevitably, lead to the best, most flavorful outcomes. And they may inspire experimentation with something new. 

From the vegetable book—which also includes beans, herbs, and mushrooms—you’ll find a Belgian endive salad with caviar and crème fraîche or a simple roasted sweet potato with lime and cilantro—a side dish for grilled fish with spinach and raita. There’s fedelini with sprouting broccoli and red chili flakes; radish and anchovy sandwiches; turnip and turnip green soup; and risotto with fava bean puree, peas, and asparagus.

Though leaning more toward the sweet side of things, the fruit book also has appealing savory ideas: swordfish stuffed with currants and pine nuts; mango-habanero salad; lamb tagine with quince; fig, grape, and pancetta crostini; and pickled peaches.

We’re offering both books together in excellent condition.