Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant ...Show synopsisLindsey 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.Hide synopsis
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I always use Julia Child's pastry recipes as her instructions are most complete and practically foolproof; but any fruit-based dessert is best tried from this book. I make the rose ice cream every year; and where else could you find white chocolate violet candies? The ice creams, sorbets and fruit compotes, with interesting and delicious use of liqueurs, wines and spirits are all excellent; and the langues de chat recipe is another keeper. I just bought a used hardback copy to replace my falling-apart paperback copy.
Chez Panisse is a terrifically famous restaurant in Berkeley, considered the home of California cuisine, and Lindsey Shere is their long-term Pastry Chef. You would think that such a respected pedigree would create an excellent recipe book, but unfortunately ?Chez Panisse Desserts? does not deliver. It is out-dated, an example of what books used to be in the 80?s and 90?s, and not up to the standards I have come to expect.
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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