Beautiful, seasonal ingredients are the theme at Berkeley's famed Chez Panisse restaurant, and this ethos extends to the dessert menu as well. Lindsey Shere has been the pastry chef there since 1971, and this wonderful collection of her elegant, seasonal, often simple recipes is arranged around ingredients, from apples, berries, or dried fruits to chocolate, from nuts to wine. Back in print after a number of years, this is a welcome book to have available again.
- Publisher's 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.