Product Details

• Amazon Sales Rank: #222584 in Books
• Published on: 1994-11-22
• Released on: 1994-11-22
• Original language: English
• Number of items: 1
• Binding: Paperback
• 352 pages

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.

Customer Reviews

My favorite dessert book
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.

Fantastic!!!!!
Get this book. I love it. Mainly fruit based desserts, a bit of chocolate and spirits-based recipes. Loaded with good ideas.

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. as an admirer of his pastry paintings in their lush simplicity i hoped the book would contain many paintings like the cover art. alas not! just a few tiny black and white etchings. then i read the book. yes, all reviews are correct--great desserts of deserved acclaim. i wrote this because i wish someone else had mentioned the lack of color art work [or even photographs] in the book .