- Paperback: 352 pages
- Publisher: Random House (Nov. 22 1994)
- Language: English
- ISBN-10: 0679755713
- ISBN-13: 978-0679755715
- Product Dimensions: 18 x 2.5 x 23.1 cm
- Shipping Weight: 703 g
- Average Customer Review: 6 customer reviews
- Amazon Bestsellers Rank: #454,318 in Books (See Top 100 in Books)
Chez Panisse Desserts Paperback – Nov 22 1994
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About the Author
Lindsey R. Shere is a retired pastry chef living in Sonoma County. She graduated from the University of California, Berkeley, after studying French language, literature, and political history. In 1971 she and Alice Waters collaborated to open the restaurant Chez Panisse, where she worked as a celebrated pastry chef until her retirement in 1998. Shere was named Pastry Chef of the Year by the James Beard Foundation in 1993.
Top customer reviews
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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.
The author takes the time to describe preparation concepts and technique with enough detail to make sure the cook succeeds, with plenty of suggestions for variations and embellishments. Sure, there are a lot of ice cream recipes - but they happen to yield some of the most exquisite ice creams and sherberts I've ever tasted (I now grow jasmine just for this purpose).
When I decide to make a dessert, this book is the first, and often the only, place I look.
The book itself is crammed with recipes, and no pictures. Unfortunately I have yet to make a recipe from this book that works completely, and I refer to it more for combination/substitution ideas: ''lavender honey ice cream', for example.
Sadly to me this book is very average, and not worth buying.
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