Farm-to-Table Desserts by Lei Shishak
When we shop at farmers’ markets, we support our local economy and consume food that’s healthier, tastier, and packed with essential nutrients specific to our local environment. In Farm-to-Table Desserts, chef Lei demonstrates how baking with locally sourced, organic ingredients is so satisfying that it will quickly become an easy and delicious habit. With more than eighty sweet recipes divided by season, Farm-to-Table Desserts shows readers how to create simple desserts using fresh and local ingredients at their prime. With Lei’s instruction, home cooks will see how easy it is to bake fresh year-round. Recipes include some of Lei’s favorites: Stone peach cobbler Fig jam Sweet corn panna cotta Strawberry hand pie Sweet potato cake Blood orange pot de crème
Lei Shishak is an established pastry chef who trained at the CIA in New York and has worked at restaurants in Sun Valley and Los Angeles. She has been featured in People, Riviera Magazine, Sunset Magazine, Coast, the Los Angeles Daily News, and Fine Living, among others. She is the author of Beach House Baking, named one of 2014’s Top 10 Summer Cookbooks by USA Today, and Beach House Brunch. She resides in Dana Point, California.
| SKU | Unavailable |
| ISBN 13 | 9781510716926 |
| ISBN 10 | 1510716920 |
| Title | Farm-to-Table Desserts |
| Author | Lei Shishak |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Skyhorse Publishing |
| Year published | 2017-05-18 |
| Number of pages | 200 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |