Details
- Dimensions
- 7.75ʺW × 1.5ʺD × 9.5ʺH
- Period
- 1980s
- Country of Origin
- United States
- Item Type
- Vintage, Antique or Pre-owned
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- Materials
- Cardboard
- Condition
- Good Condition, Original Condition Unaltered, Some Imperfections
- Color
- Cream
- Condition Notes
- This is a used vintage book in overall fair condition. The book binding and pages are all intact, and there … moreThis is a used vintage book in overall fair condition. The book binding and pages are all intact, and there are no tears, stains, or dog-eared corners, however, the dust-jacket shows evident wear along the edges and corners, some yellowing, and the residue of a price sticker is evident although it has been gently removed (see photo with wine bottle). The sticker residue is still feint. Any wear is commensurate with the age and the book's intended purpose. less
- Description
-
Offered is a vintage 1985 hardback First Edition of Chez Panisse Desserts by Lindsey Remolif Shere (Author), Wayne Thiebaud (Illustrator), …
more
Offered is a vintage 1985 hardback First Edition of Chez Panisse Desserts by Lindsey Remolif Shere (Author), Wayne Thiebaud (Illustrator), and Alice Waters (Preface). This collection includes more than 275 favorite recipes for desserts served at the widely acclaimed Berkeley restaurant, and is divided into sections according to dominant ingredients.
Publisher: Random House; Reissue edition (September 12, 1985)
Language: English
Hardcover: 341 pages
ISBN-10: 0394538609
ISBN-13: 978-0394538600
Item Weight: 2 pounds
Dimensions: 7.75 x 1.5 x 9.5 inches
"Lindsey Remolif Shere (1935– ) was the pastry chef at the helm from Chez Panisse’s opening until her retirement in 1998. Published in 1985, Chez Panisse Desserts is a shining example of the simple, rustic-leaning desserts offered at the restaurant. The dishes sing of flavor, an alluring reminder that quality ingredients at peak ripeness need very little gilding.
A teaser of recipes: Charentais melon ice cream, calling for only the melons, sugar, cream, and kirsch; apricot souffles served with creme anglaise for something light and a little showy; or a quince and apple tarte tatin with vanilla ice cream and a glass of Sauternes for a delectable fall treat.
It is worth noting that simplicity does not mean lack of technique on the part of the cook, and Shere offers plenty of thoughtful advice and instruction to hone the pastry cook’s skills.
An influential pastry classic." less
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