Take a perfectly ripe peach – or plum or lemon. And what do you do? Turn to Remolif Shere for inspiration, guidance, instruction and success. The basic repetoire of crème anglaise, pastry cream, ice cream and brioche will stand you in good stead.
When I toyed with the idea of attending pastry school, this book came highly recommended. It gave me a sense of how to appreciate locally grown ingredients for their flavor, a central theme behind the famed Chez Panisse restaurant in California.
Chef/Owner Pok Pok Restaurants
Still one the best books on simple seasonal sweet food.
Food Columnist, The New York Times
Chief Pastry Officer Big Night Restaurant Group
Food columnist of LA Times
Chef/Patron of Theo Randall at the InterContinental
Chef, cookbook author and television personality