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Sweet Seasons -- Fabulous Restaurant Desserts

 

Category: Food: Cookbooks: Desserts

 


Author:
Richard Leach

 

Copyright/published Year: by Wiley

 

ISBN: 0-471-38738-X

 

Binding: Paper


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

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

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

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

 


Condition Information

This book is new.

 

 

 

 

 

 

 


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