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
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I think it is just okay. I like cookbooks with pictures. Some of the recipes seem fine. I will try some of them. But I did not realize there no pictures. Read morePublished 1 month ago by lynnar
Try the Almond Torte!!!! Just be sure to adjust for elevation (I'm at 6500 ft, reduce the baking powder to just under 1 tsp) or you will have an eruption! Read morePublished 3 months ago by Jackie
Great book, A Classic, ice creams, sorbets, fresh fruit .
a great well written cookbook
This book has the best tasting deserts, a little wordy for the professional chef, well suited for the home maker. Read morePublished on July 6, 2013 by Amazon Customer
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 morePublished on February 4, 2013 by meloncollie
I thought that some of the recipes sounded great, and the procedures are generally clearly described. Read morePublished on June 21, 2011 by M. Aiken
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 morePublished on June 13, 2011 by Beth