At her shop, Chef Lei serves up familiar treats that offer so much more than a sweet dining experience. Inspired by her beach town location and her love of the sand-and-surf lifestyle, she creates high-quality, made-from-scratch desserts that transport you to the islands and resorts you’ve always hoped to visit. Get ready to hit the beach through one hundred recipes, including:
Light as a Kite Lemon Meringue Cupcakes
Coco Hut Macaroons
Red, Red Wine Cupcakes
Sweet and Salty Beach Bod Brittle
Nantucket Ice Cream Sandwiches
Lei’s recipes in Beach House Baking are designed to take you on an island vacation, turning the task of baking into a virtual journey to a beachside paradise, filled with the sounds and aromas of the places you can go to just get away from it all!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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About the Author
Lei Shishak is an established pastry chef who trained at the CIA in New York and has worked at restaurants in Sun Valley and Los Angeles. Her formative years were spent working as Michael Mina’s pastry chef at the Stonehill Tavern at the St. Regis Monarch Beach in Dana Point, California. She has been featured in People, Riviera Magazine, Sunset Magazine, Coast, the Los Angeles Daily News, Fine Living, and many more media outlets. She resides in Dana Point, California.
Most Helpful Customer Reviews
I love to bake and was so disappointed when I made the tropical carrot cake cupcakes for Easter. I followed the recipe very carefully and was upset when they came out super oily. The liners were oil-soaked and the pan had a thick coating of oil in the bottom of each cup. The recipe called for 3/4 cup of oil for 12 cupcakes. It seemed like too much, but I trusted that the recipe was correct. It clearly wasn't. I had to throw the cupcakes in the trash. I am now reluctant to try any other recipes in her book. I am very disappointed.
I love to bake. I fell in love with baking long before I fell in love with cooking, so this book was definitely calling my name!! Now, I love sweets like most people, but I have to admit that I'm definitely more of a savory-type person. I really appreciated the savory side of this book as well as the sweet. The Aged Cheddar, Bacon and Scallion Biscuits were the first to call out my name (Oh, my! You have to try these!), and the blueberry scones are on my menu for tomorrow morning. I know the Surfin' P.B.J. cupcakes are going to be a huge hit with my family, and my girls loved the snicker doodles!! On a personal preference side, while I love having a photo for every recipe, the style of the cookbook (type font, large lettering, etc.) reminds me more of a kids cookbook. Not to my taste, but the recipes help make up for that. Also, this is a baking book, so the frozen pops and the beverages--especially the alcoholic ones!--seemed completely out of place. Over all, this is a great little baking book that about anyone could find something to enjoy! I received a copy of this book from Skyhorse Publishing for my honest review. All thoughts and opinions are my own.