The author of Beach House Baking “uses seasonal fruit in this magnificent book . . . From cakes and pastries to ice cream, popsicles and puddings” (Food Republic).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
Praise for Lei Shishak“I was always impressed with Chef Shishak’s ability to create simple, tasty pastries.” —Chef Michael Mina, James Beard Award-winning chef and CEO of Mina Group
“Lei excels in developing forward-thinking recipes that utilize techniques any home cook can master. Lei’s creative and delicious dishes will make your taste buds dance.” —Andrea van Willigan, executive chef, Bel-Air Country Club
“Gather your friends and get ready for a great meal and good times. Lei’s wonderful recipes will take you from beginning to end of the best meal of the weekend.” —Susan Holding, author of
The Little French Bakery Cookbook
