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Dessert Book from C.H.I.P.S.

Sweet Seasons
Fabulous Restaurant Desserts
by Richard Leach

In Sweet Seasons, Chef Richard Leach shares 400 of his building block recipes that can be combined to create 100 of his favorite, original desserts, organized by the seasons--so bakers and pastry chefs can take advantage of the freshest available ingredients--and richly supplemented with 113 color photographs illustrating the plated desserts and their assembly.

Each recipe is structured so as to allow readers to prepare all or any part of the dessert, based on level of expertise and availability of ingredients. Throughout, Chef Leach provides useful substitution tips and plating directions, and includes a complete Resource List, which provides sources for ingredients and equipment.

Richard Leach (New York, NY) is Executive Pastry Chef at Park Avenue Cafe. He was named 1997 Pastry Chef of the Year by the James Beard Foundation and one of the Top Ten Pastry Chefs in America by Pastry Art and Design.

Features

  • Desserts are organized by season (Spring, Summer, Fall, Winter) for use throughout the year
  • Includes 400 original building block recipes that can be combined to create 100 luscious desserts, plus tips on ingredient substitutions and dessert presentation
  • Features a resource list with how-to-find information on ingredients and equipment
  • Valuable idea resource for techniques, recipes, and inspiration
Contents:

FALL
Pears. Apples. Chocolate. Holiday Inspirations. Other Fall Fruits. Fall Petit Fours.

WINTER
Citrus. Nuts. Chocolate. Other Winter Favorites. Winter Petit Fours.

SPRING
Cherries. Rhubarb. Berries. Other Spring Favorites. Spring Petit Fours.

SUMMER
Stone Fruit. Melons. Other Summer Favorites. Summer Petit Fours.

BASIC RECIPES

Glossary.
Sources.
Index.

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Sweet Seasons
Fabulous Restaurant Desserts
by Richard Leach

2001 288 pages Hardcover $45.00 + shipping
Texas residents please add 7 % sales tax

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