Get Free Ebook Chez Panisse Desserts: A Cookbook
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Chez Panisse Desserts: A Cookbook
Get Free Ebook Chez Panisse Desserts: A Cookbook
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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.
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Product details
Paperback: 352 pages
Publisher: Random House; 1st paperback ed edition (November 22, 1994)
Language: English
ISBN-10: 0679755713
ISBN-13: 978-0679755715
Product Dimensions:
7.1 x 1 x 9.1 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
26 customer reviews
Amazon Best Sellers Rank:
#394,847 in Books (See Top 100 in Books)
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.
Classic. I've made almost all of the recipes over the years. The lemon tart, almond tart and peach ice cream are my favorites. My own cookbook has now migrated to my son, so I bought myself another copy. For dessert lovers, this is a must.
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! And the Pecan Torte I substituted Hazelnuts and couldn't believe how insanely delicious it was!
Well best of the best cooking book for deserts
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. Many of the recipes are classics or variations on classic desserts. Also, all of the ingredients called for are traditional, real ingredients. I looked through the whole book and found 1 mention of shortening and none of vegetable oil. The ice cream recipes call for the standard cream, milk, sugar, egg yolk, etc. Nothing in Chez Panisse Desserts is faked or shortcut. It's an outstanding book and one every dessert cook can learn something from.
This book has the best tasting deserts, a little wordy for the professional chef, well suited for the home maker. No pictures, so pay close attention to the final results description... Simplicity at its best.
Great book, A Classic, ice creams, sorbets, fresh fruit .a great well written cookbook
Again I love the restaurant so I wanted the book. I've made several desserts from here and they're very good. I gave 4 stars because I don't like the way the recipes are written and listed. Makes it hard to follow if you need to re-read recipes. Poorly laid out other than that I recommend it.
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