Beloved for more than two decades, this classic cookbook — with a beautifully illustrated cover and occasional interior art by Wayne Thiebaud — was first published in 1985; the paperback version followed in 1994. Author Lindsey Shere was pastry chef at the famous Berkeley, California, restaurant Chez Panisse from 1971, when it opened, until 1998, when she retired.
Although there is a lengthy introductory chapter on such basics as butter cookies, pie crusts, and puff pastry, most of this classic book is divided into sections by ingredient: citrus fruits, berries, nuts and dried fruit, chocolate, and so forth. Sophisticated and sumptuous, Chez Panisse Desserts may be the original local and seasonal dessert cookbook.
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A father’s legacy
The vegetarian-cooking pioneer
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