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Chez Panisse Desserts
Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant ingredient--from apples and berries to dried fruits, chocolate, wine, and spirits. The subtle, surprising results complement seasonal menus. Color photos.
Paperback, 352 pages
Published
November 22nd 1994
by Random House
(first published 1985)
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I've been using Chez Panisse Desserts for 23 years, and it stands the test of time as one of the best dessert cookbooks.
Excelelnt cookbook which I have not used enough, but I do like that they give the fat, calorie/carb content on all recipes
One of the best dessert cookbooks out there, organized seasonally, which I think it a great touch.
Great chocolate mousse recipes--familiar ingredients but in perfect proportions.
The one dessert cookbook I can't live without.
A bane to vegans, a joy to everyone else. I borrowed this from the library when I was searching for Meyer Lemon Mousse recipes and now I can't put it down. She even divides the desserts into seasons, with citrus in the winter, berries and stone fruit for the summer, and so on. Next time I find a copy at Moe's it's mine. (Although my birthday is coming up, hint hint...)
either I am not fancy enough, or this book is boring.
The recipes seem rad, but there is no magic in the pages that makes we want to try anything.
Ho-Hum.
Maybe my opinion will change come summertime, when fruits are available.
The recipes seem rad, but there is no magic in the pages that makes we want to try anything.
Ho-Hum.
Maybe my opinion will change come summertime, when fruits are available.
on page 5 or so. Due back to the library soon. Read this walking from the library to the mall and while waiting for watch repair guy. I learned some basics. Creme Chantilly is just whipped cream.
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She was named Pastry Chef of the Year by the James Beard Foundation in 1993.
More about Lindsey Remolif Shere...
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Aug 06, 2008 09:54pm