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Product Description
From Publishers Weekly
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 the Hardcover edition.
Copyright 1985 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Book Description
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.
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Most helpful customer reviews
1 of 1 people found the following review helpful
3.0 out of 5 stars
Interesting.,
By A Customer
This review is from: Chez Panisse Desserts (Paperback)
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.
5.0 out of 5 stars
GET THIS BOOK!,
By
This review is from: Chez Panisse Desserts (Paperback)
I couldn't agree with Bob Carpenter more! I do exactly the same thing. I started making the ice creams and sorbets this summer. I've been making ice cream for twenty years - it's NEVER been better. I DO bake, unlike Mr.Carpenter, but I've been so wrapped up in the frozen desserts that I haven't even gotten to the baked stuff. Bob, if you haven't, make the meyer lemon sorbet. It's a revelation. Lindsey Shere's retired now, and I guess that means no more books. Too bad. She was a true original.
5.0 out of 5 stars
Spectacular Sherbet and Ice Cream: Technique and Recipes,
By Bob Carpenter (New York, NY) - See all my reviews
This review is from: Chez Panisse Desserts (Paperback)
With the taste of the wild plum sherbet (p. 174) still on my palate, I have to tell you that this is the only book you'll ever need to make the most spectacular sherbets and ice creams you've ever had. Lindsey Shere organizes her book around types of fruit, and the comparative analyses are alone worth the price. You quickly learn how apples, pears and quinces differ from berries and how they both differ from summer fruits such as nectarines and plums. This book has a lot of classic tart, cobbler and related recipes. I don't bake and use this book solely for fruit sherbets and ice creams! I can attest to the results of several fruit cobblers that my wife made from this book (she's used it for years), but I can't vouch for the recipes firsthand.For the past two years, I've been following Shere's inspiring book religously in making sherbets and ice creams from whatever's fresh at the Union Square Greenmarket on a given Saturday. I've made wild plum sherbet, nectarine sherbet, apricot sherbet, apricot ice cream, peach ice cream, blueberry ice cream, raspberry sherbet, strawberry sherbet, strawberry ice cream and even coconut (though those weren't grown locally). Each one has been great, and I'm only using a fifty dollar Krups ice cream maker. The differing recipes and strong attention to technique provide a clinic on balancing acidity through lemon peel, sweetness through sugar, and texture through blending and straining.
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