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Chez Panisse Desserts
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Binding: Paperback
Dewey Decimal Number: 641.86
EAN: 9780679755715
Edition: 1st Paperback Ed
ISBN: 0679755713
Label: Random House
Manufacturer: Random House
Number Of Items: 1
Number Of Pages: 352
Publication Date: November 22, 1994
Publisher: Random House
Release Date: November 22, 1994
Studio: Random House
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Editorial Review:
Lindsey 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.
Customer Reviews
Average Rating: 
Rating:  - 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.
Rating: - Fantastic!!!!!
Get this book. I love it. Mainly fruit based desserts, a bit of chocolate and spirits-based recipes. Loaded with good ideas.
Rating:  - 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 ... Read More
Rating: - GET THIS BOOK!
I couldn't agree with Bob Carpenter more! I do exactly the same thing. I started making the ice creams and sorbets this summer. I've been making ice cream for twenty years - it's NEVER been better. I DO bake, unlike Mr.Carpenter, but I've been so wrapped up in the frozen desserts that I haven't even gotten to the baked stuff. Bob, if you haven't, make the meyer lemon sorbet. It's a revelation. Lindsey Shere's retired now, and I guess that means no more books. Too bad. She was a true original.
Rating: - Spectacular Sherbet and Ice Cream: Technique and Recipes
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 ... Read More
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