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Recommended by

Barbara Sweeney

Food writer

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.

Nik Sharma

Food writer

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.