Item description for Sweet Seasons: Fabulous Restaurant Desserts Made Simple by Richard Leach & Boyd Hagen...
Overview In this illustrated guide, Leach reveals the secrets behind his fabulous talent to inspire home bakers as well as professional pastry chefs. Leach shares 400 of his building block recipes that can be combined to create 100 of his favorite, original desserts. Photos.
Publishers Description "Richard Leach has inspired an entire generation of pastry chefs. He's widely imitated . . . he has single-handedly changed the way desserts look around the country in a lot of restaurants." --Alfred Portale, Gotham Bar & Grill "The first time I encountered Richard Leach's desserts, I became absolutely incoherent. My notes from that meal are garbled and filled with exclamation points."--Ruth Reichl, New York Times "Richard Leach, the pastry chef, should have his hands licensed as deadly weapons, like boxers." --Bryan Miller, New York Times Food critics, nationwide, have exalted him. Food Arts magazine dubbed him the "Pythagoras of pastry," in recognition of his revolutionary genius as a pastry chef. Master pastry chefs, everywhere, have tried to imitate him and failed. Now, at last, in this beautifully illustrated guide, Richard Leach reveals the secrets behind his fabulous talent to inspire home bakers as he has professional pastry chefs. In Sweet Seasons, Chef Richard Leach shares 400 of his building block recipes that can be combined to create 100 of his favorite, original desserts, organized by the seasons--so bakers can take advantage of the freshest available ingredients--and richly supplemented with 113 color photographs illustrating the plated desserts and their assembly. Each recipe is structured so as to allow readers to prepare all or any part of the dessert, based on level of expertise and availability of ingredients. For example, a summer dessert of Warm Peach Strudel with Sweet Corn Panna Cotta breaks down the recipe into its components (e.g., roasted peaches, vanilla crepes, corn panna cotta, peach sauce, honey tuille garnish, etc.) to allow the reader to "mix and match." Throughout, Chef Leach provides useful substitution tips and plating directions, and includes a complete Resource List, which provides sources for ingredients and equipment. Richard Leach (New York, NY) is Executive Pastry Chef at Park Avenue Cafe. He was named 1997 Pastry Chef of the Year by the James Beard Foundation and one of the Top Ten Pastry Chefs in America by Pastry Art and Design.
Citations And Professional Reviews Sweet Seasons: Fabulous Restaurant Desserts Made Simple by Richard Leach & Boyd Hagen has been reviewed by professional book reviewers and journalists at the following establishments -
Bookpage - 10/01/2001 page 31
Publishers Weekly - 09/10/2001 page 85
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Est. Packaging Dimensions: Length: 10.83" Width: 10.8" Height: 0.85" Weight: 3.14 lbs.
Release Date Sep 18, 2001
ISBN 047138738X ISBN13 9780471387381
Availability 0 units.
More About Richard Leach & Boyd Hagen
RICHARD LEACH, Executive Pastry Chef at the Park Avenue Cafe, was named Pastry Chef of the Year by the James Beard Foundation in 1997. He has twice been recognized as one of the Top Ten Pastry Chefs of America by Chocolatier magazine. A graduate of The Culinary Institute of America, he has worked at Aureole, Lespinasse, Symphony Cafe, and La C?te Basque. BOYD HAGEN is a photographer who lives in New York City with his family. His photographs have appeared in Time, Newsweek, Rolling Stone, the New York Times, and Fine Cooking. This is the fifth book he has photographed.
Reviews - What do customers think about Sweet Seasons: Fabulous Restaurant Desserts Made Simple?
Sweet Seasons cookbood Apr 25, 2008
OH MY GOSH what a beautiful book. I haven't actually tried a recipe yet but just the photography alone made me drool. When a cookbook makes me WANT to invite friends over so I can produce something from the book, I consider that a successful cookbook. The recipes (not necessarily all) appear to be very doable and I look forward to experimenting with this.
Recommended for those who love desserts Mar 20, 2006
I recommended this book for those who love desserts.
A MUST have for the SERIOUS Chef! Apr 15, 2005
BEAUTIFUL presentations of Amazing desserts! I am a pastry chef for a resturant and I use this book ALL the time to start the new ideas flowing. This book may be useless for the home baker, I usually simplify Leach's ideas when making one of the desserts because of time restraints. All desserts have MULTIPLE aspects/items and steps.... I wish I could find more books like this one!!! (I heard about the book from a CIA chef, best advice he ever gave me....)
Degrees of Delectable Dessert Difficulty Dec 18, 2002
These made according to Leach's specifications are of the utmost in time, skill and technique. However, as with most sophisticated chefs, the author here encourages us to only take what we want to bite off. Serve only a portion, use a presentation method with a totally different dessert, etc., etc.
These function around carefully worked out organization, with numerous steps and components to architecturally outstanding multi-layered spectaculars! The collection is based seasonally around the very best of that time's ingredients.
Such artistic mastery as" Walnut Tartlet with Chilled Spiced Cream and Golden Raisins; Pear And Pistachio Torte with Pear Fritters and Roasted Pear Puree; Glazed Ricotta Cheese Tart with Fresh Cherries; Chocolate-Espresso Cube with Chocolate Sorbet; Caramelized Banana-Mango Disks with Tamarind Sauce.
Comparable to Charlie Trotters in complexity, however, not the demands on ingredients, as most of these are readily available to the interested home gourmet. Presentation is somewhat formidable, but instructive and gets one thinking about what elements to incorporate in one's own creations.
Not for the weak of pastry accumen.
One of the *BEST* Dessert books I have ever seen!!! Nov 29, 2002
A truly awesome book, with beautiful photography, inspiring recipes and easy to understand and reproduce recipes. However, I will say this clearly, this book was not intended for the 'Sunday Afternoon Easy-Bake-Oven Gourmet.' Many of the recipes in this book are the kind you'd expect to spend twenty dollars or more for at a fine-dining restaurant! I believe the author intended this book for the enormous army of professional chefs and pastry chefs that are out there these days, and not solely for the home cook.
However, do not let this disuade you from trying this book! Many of the recipes in here oculd be simplified by removing a few non-essential components to a dish, while some of them could be made partially in advance and then completed at the last moment before serving!