For 13 years the pastry chef at Alice Waters's Chez Panisse restaurant in Berkeley, Calif., Shere presents an outstanding collection of dessert recipes. In her preface, Waters (author of The Chez Panisse Menu Cookbook) notes that "a firm commitment to cooking with the highest quality local, seasonal, fresh ingredients underlies everything we do at Chez Panisse." This cookbook certainly bears that out: the recipes feature fresh fruits, herbs and nuts and are organized by season. Recipes that take advantage of fall's bounty include cinnamon apple ice cream, pear and fig tart, persimmon pudding. There are also chapters devoted to desserts that call for citrus fruits, tropical fruits, berries and summer fruits. And Shere does not forget chocolate lovers, who will be more than sated by such offerings as white chocolate mousse, black bottom pie and chocolate truffles. Not a cookbook for the beginner or the chef in a hurry, this is an elegant book for those with the time and patience to create elegant desserts. October 1
Copyright 1985 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Chez Panisse is a terrifically famous restaurant in Berkeley, considered the home of California cuisine, and Lindsey Shere is their long-term Pastry Chef. Read morePublished on March 29 2009 by Thea J. Willgress
I've made a lot of pies in my day, and the crust is always the hardest to do right. Even if you use nothing else in this book, the pie crust recipe is worth the price of admission... Read morePublished on June 27 1999
This is an interesting book but too many of the recipes (well over 50 by my count) require the use of an ice cream maker.Published on Oct. 20 1998