Farm-to-Table Desserts: 80 Seasonal, Organic Recipes Made from Your Local Farmers¿ Market

Farm-to-Table Desserts: 80 Seasonal, Organic Recipes Made from Your Local Farmers¿ Market

by Lei Shishak

Hardcover

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Overview

When we shop at farmers’ markets, we support our local economy and consume food that’s healthier, tastier, and packed with essential nutrients specific to our local environment. In Farm-to-Table Desserts, chef Lei demonstrates how baking with locally sourced, organic ingredients is so satisfying that it will quickly become an easy and delicious habit.

With more than eighty sweet recipes divided by season, Farm-to-Table Desserts shows readers how to create simple desserts using fresh and local ingredients at their prime. With Lei’s instruction, home cooks will see how easy it is to bake fresh year-round. Recipes include some of Lei’s favorites:

• Stone peach cobbler
• Fig jam
• Sweet corn panna cotta
• Strawberry hand pie
• Sweet potato cake
• Blood orange pot de crème

Product Details

ISBN-13: 9781510716926
Publisher: Skyhorse
Publication date: 05/02/2017
Pages: 200
Sales rank: 519,528
Product dimensions: 7.30(w) x 9.30(h) x 1.10(d)

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. She has been featured in People, Riviera Magazine, Sunset Magazine, Coast, the Los Angeles Daily News, and Fine Living, among others. She is the author of Beach House Baking, named one of 2014’s Top 10 Summer Cookbooks by USA Today, and Beach House Brunch. She resides in Dana Point, California.

Table of Contents

Introduction ix

Why Farmers' Markets 1

Why Organic 5

Spring (March-June) 6

Summer (June-September) 40

Autumn (September-December) 96

Winter (December-March) 138

Acknowledgments 174

Index 175

Conversion Charts 185

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