Chez Panisse Desserts
by Lindsey Remolif Shere
I worked at this restaurant for 13 years as a baker. I made all of the recipes in the book all the time. That book is a part of my life, and I was heavily influenced by the simplicity of them.
Recommendations from our site
“I worked at this restaurant for 13 years as a baker. I made all of the recipes in the book all the time. That book is a part of my life, and I was heavily influenced by the simplicity of them. They use a lot of fresh fruits and don’t rely on fancy techniques – just good, honest cookery like the books of Jane Grigson. All in all, a very simple approach to honest cooking.” Read more...
David Lebovitz, Cooks & Food Writer
