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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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Description:Good. Nearly new paperback except for thin horizontal scratch...Good. Nearly new paperback except for thin horizontal scratch across spine. No spine crease. Text is clean, unmarked, tight. (Shelf location: BA) All items carefully packed to avoid damage from moisture and rough handling.
Description:Photos. Very Good + in Very Good- jacket. 8vo-over 7¾"-9¾" tall....Photos. Very Good + in Very Good- jacket. 8vo-over 7¾"-9¾" tall. Clean, minimal wear, remainder dot on top edge. Innards clean + tight. Jacket is clean w/one inch tear bottom rear by spine. 341 pp.
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 ...
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 ...
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