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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Editorial Reviews
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.
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Customer Reviews
Most Helpful Customer Reviews
60 of 60 people found the following review helpful
Format: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.
27 of 27 people found the following review helpful
Format:Paperback
Seriously! In the 8+ years I've owned this book (in hardcover), I've looked to it almost exclusively for simple, but elegant dessert recipes. Whether for backyard barbeques, special occasions, or swanky dinner parties - the recipes have always produced perfect desserts that have dissappeared off plates and left everyone raving. As I delve deeper into the recipes, I'm constantly discovering new flavors and desserts to add to my repetoire.
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.
25 of 25 people found the following review helpful
By A Customer
Format:Paperback
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 all by itself. The lemon meringue pie, lemon tart, apple pie, vanilla ice cream, you name 'em, they're all infallibly good. You can't live without this book another day.
18 of 18 people found the following review helpful
Format: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.
17 of 17 people found the following review helpful
By A Customer
Format:Paperback
I was not put off by the large number of recipes calling for an ice cream maker. This seemed reasonable for ice cream recipes. The book has much more to offer: ice creams, sherbets, custards, tarts, cakes, simple or complex fruit desserts, chocolate, spirited desserts, you name it. If you want to make delicious seasonal desserts, from early summer strawberry ice cream to a quick dessert of maple custard for an autumn eveing, or a buche de noel for Christmas, or poached dried fruits in darjeeling syrup, this is THE book to have!
12 of 12 people found the following review helpful
By A Customer
Format:Paperback
Having worked with Lindsey Shere for many years, I treasure this book and am happy it is back in print. There are a precious few books on simple, seasonal desserts and this one is exceptional. It is one of the top books in my collection and is definately worth having! A sensitive and informative book on desserts, including information on ingredients, including fruits, nuts, chocolate, etc..
6 of 6 people found the following review helpful
By A.
Format:Paperback
This book has the best chocolate mousse recipe, far superior to anything else I tried. I have made a few ice cream recipes, tangerine mousse, various cobblers and crisps, and the taste was always superb, while preparation was usually easy. I have at least twenty other dessert cookbooks, but I use them for recipes not found in this one (tiramisu, for example). This is an outstanding book, a must for all who love fruit desserts.
5 of 5 people found the following review helpful
By Sky Mikinak
Format:Paperback
Get this book. I love it. Mainly fruit based desserts, a bit of chocolate and spirits-based recipes. Loaded with good ideas.
Most Recent Customer Reviews
5.0 out of 5 stars
best passion fruit ice cream!!
just made passion fruit ice cream last night, and it was the best! i had given up on ice cream because mine always turned out a bit ice, and i didn't want to add corn syrup, etc... Read more
Published 4 months ago by meloncollie
3.0 out of 5 stars
Just ok, limited pictures
I thought that some of the recipes sounded great, and the procedures are generally clearly described. Read more
Published 24 months ago by M. Aiken
5.0 out of 5 stars
Yummers
The recipes in this book are outstanding. The ingredients are simple and elegant. I wish they were easier to find, but it is worth it to have those exotic flavors. Read more
Published on June 13, 2011 by Beth
5.0 out of 5 stars
Keep this book!
A wonderful read with easy to follow delicious recipes; great gift for a baker or cook. A must-have for your cook book collection.
Published on December 4, 2010 by Melody
4.0 out of 5 stars
chez panisse desserts
Purchased this just before holidays so I have only briefly perused. I am anxious to try the recipes from this restaurant extraordinaire!
Published on February 4, 2010 by Food Experimenter
5.0 out of 5 stars
Fantastic Real Desserts
I bought this book for my culinary school educated baker girlfriend, and she loves it. The book is thick with hundreds of recipes and variations on them. Read more
Published on January 5, 2010 by Dan Borton
5.0 out of 5 stars
Delighted!
I 'loaned' this book to my daughter five years ago, moved out of Berkeley, and waaaah! Couldn't find another copy in local bookstores, so tried Amazon. Read more
Published on September 25, 2009 by Lois L. Quick
4.0 out of 5 stars
GREAT RECIPES, POOR EXAMPLES OF THEIBAUD
this is a very mixed review. as an artist and culinary persurer i was excited to find this book illustrated by wayne theibaud. Read more
Published on February 4, 2007 by evie
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