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Lindsey Remolif Shere

Alice Waters

Chez Panisse Desserts: A Cookbook Paperback – 21 April 1995

by Lindsey R. Shere (Author)

57 ratings

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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.

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Product details

Publisher : RANDOM HOUSE GROUP; 1st edition (21 April 1995)
Language : English
Paperback : 352 pages
ISBN-10 : 0679755713
ISBN-13 : 978-0679755715
Dimensions : 18.03 x 2.54 x 23.11 cm

Best Sellers Rank: 248,701 in Books (See Top 100 in Books)
- 222 in Pastry Baking (Books)
- 641 in Cake Baking (Books)

Customer Reviews:
57 ratings

Product description

About the Author

Lindsey R. Shere is a retired pastry chef living in Sonoma County. She graduated from the University of California, Berkeley, after studying French language, literature, and political history. In 1971 she and Alice Waters collaborated to open the restaurant Chez Panisse, where she worked as a celebrated pastry chef until her retirement in 1998. Shere was named Pastry Chef of the Year by the James Beard Foundation in 1993.

Customer reviews

5 star		77%
4 star		9%
3 star		5%
2 star		3%
1 star		7%

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R. Calvert

Yum!

Reviewed in the United Kingdom on 30 August 2019

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Everything you'd expect from the kitchen at Chez Panisse - simple, accessible, elegant and most importantly, tasty recipes on every page. A real bed time read!

LabMum

Five Stars

Reviewed in the United Kingdom on 5 June 2016

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Great book full of amazing desserts

Katerina

Five Stars

Reviewed in the United Kingdom on 28 October 2014

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Very good

glenn Brown

A must

Reviewed in Canada on 11 February 2020

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Replacing a lost copy, this is a must for anyone interested in baking.

Paul C.

Definitely not a cookbook for the average Baker and that's exactly why I got it.

Reviewed in the United States on 19 October 2019

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Definitely not a cookbook for the average Banker and that's exactly why I got it. The marriage a different flavors with different ingredients Works quite well for a basis for other recipes that you may want to make yourself or improvise. Some of the ingredients are listed may be hard to find the area but that does not mean that you can't use other choices for flavors. Kirsch and coffee are quite common ingredients in a lot of the recipes but that does not mean you have to use those I find personally that Grand Marnier was quite well chocolate and almonds. Here is a great example, there's a recipe for cognac caramel sauce which is quite good on cheesecake and not to mention a cake as well , if you switch out the Cognac and use Grand Marnier you get a flavor that is more intense than just cognac. With can be paired with cashews and chocolate tart. My variation of the very rich chocolate cake recipe in the book. I'm very happy with this cookbook.

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Chez Panisse Desserts: A Cookbook Paperback – 21 April 1995

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