Category: Food: Cookbooks: Desserts

Copyright/published Year: by Wiley

ISBN: 0-471-38738-X

Binding: Paper

Description:
Richard Leach brings his acclaimed talent to the bookshelf in ì this gorgeously photographed masterpiece of delicious, original ì desserts. True to the traditions of the finest restaurants, the ì recipes in Sweet Seasons use the freshest ingredients ì every season has to offer. These ingredients are the foundation ì of dazzling desserts that can be adapted to suit the needs, ì skills, and ambitions of all readers-from the home baker to the ì baking-school graduate to the seasoned pastry professional. Here ì are the prized trade secrets and methods behind 400 ì building-block recipes that can be combined to create 100 ì luscious desserts, all of which have graced the menus of such ì A-list eateries as Aureole, Lespinasse, and Symphony Cafe.

Fall. Winter. Spring. Summer. Organized by season, this book is ì the first to encompass a full range of desserts using in-season ì ingredients as they reach their peak: deliciously ripe fruits, ì fresh nuts, fragrant spices, and more. Leach uses clear, ì step-by-step guidance to explain the essential techniques for ì making such delights as Warm Chocolate Cake with Spiced Poached ì Pears and Crème Caramel in Fall, Caramelized Banana and Milk ì Chocolate Custard with Frozen Banana Praline Mousse and Banana ì Fritters in Winter, Thin Strawberry Tart with Warm Shortbread and ì Vanilla Mascarpone in Spring, and Warm Peach Strudel with ì Sweet Corn Panna Cotta in Summer.

Best of all, the recipes are broken down into components that ì allow readers to attempt as much or as little of each dessert ì preparation as they like. Throughout, Leach notes specific ì possibilities for shortcuts-whether by simplifying the final ì presentation or substituting ingredients-that let cooks "grow ì into" the recipes as their skills evolve.

A separate "Basics" section brings together all of the elemental ì recipes crucial to putting the finishing touches on the desserts, ì including caramel sauce, sabayon sauce, sugar garnishes, ì chocolate sauce, honey tuile, and many more.

This book is new.

Quantity currently in Stock: 1

Categories: -2700-2730-