From Publishers Weekly
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Chip Brantley has written a classic account of a modern fruit. The telling is sharp-eyed and droll, and like all great books about food, The Perfect Fruit has as much to do with the people behind the food as it does with the food itself. Brantley's love for his subject is so infectious that even if you've never experienced the pleasure of a perfectly ripe pluot before, you'll get plenty of pleasure from this book. (Julian Rubinstein, author of Ballad of the Whiskey Robber)
Not interested in fruit breeding? I thought I wasn't. But Chip Brantley brings such passionate curiosity to the subject--and to the machinations of the growers, the technicalities of pollination, even the politics of marketing blocs--that the world of the pluot becomes a whole world, replete with heroes, villains, tragedies, and triumphs. (Thomas McNamee, author of Alice Waters and Chez Panisse)
Do I dare to eat a peach? Chip Brantley answers Prufrock's existential question with a belly-satisfying yes. And dare to eat a pluot called Dinosaur Egg or Dapple Dandy, too. Bite into The Perfect Fruit and savor the sweetness and the bitterness, the love and the rivalry, that flows through the food that sustains us. (D. J. Waldie, author of Holy Land)
This book is a love affair, or rather two: with pluots and the author's wife. Chock full of wonderful, besotted information on plums and other stone fruits, it is an invaluable reference and pleasure. (Barbara Kafka, author of Vegetable Love and Roasting: A Simple Art, winner of the James Beard Lifetime Achievement Award)
At the core of The Perfect Fruit is a 'flavor revolution,' a shift in American tastes toward quality and flavor and away from plentiful, but tasteless commodities. Chasing the story of these luscious new fruit hybrids, Brantley comes face to face with a fundamental change in the way we eat. (Robb Walsh, author of Sex, Death, and Oysters)