Spago's pastry chef to the stars and author of the James Beard
Award-winning Secrets of Baking shares the recipes that propelled
her to the top of her profession Night after night at Spago in
Beverly Hills, Sherry Yard dazzles the powerful, rich, and famous
with incredible desserts. Her marvelous confections have won over
patrons from Madonna to Frank Sinatra. Now the country's premier
pastry chef reveals the recipes that have made her a star in her
own right and won her two coveted James Beard Awards. Desserts by
the Yard begins with inspirations from Yard's childhood, such as My
Favorite White Birthday Cake with Chocolate and Butter Fudge
Frosting, and culminates in the spectacular creations she makes
every year for the Academy Awards. Included here are some of Yard's
most famous recipes: the slinky crcme brulee she perfected when she
worked at New York's Rainbow Room, the coffeecake that made Campton
Place Hotel San Francisco's most popular breakfast spot, and the
souffleed crcme fraiche pancakes with strawberry sauce she learned
in Vienna. Don't miss the chocolate caramel tart that Hugh Grant
loves, former President Clinton's favorite oatmeal raisin cookies,
or the treat that made actress Suzanne Pleshette exclaim, "Bitch
You're gonna make me fat " Desserts don't get easier than Yard's
No-Bake Cheesecake, more decadent than Chocolate Bread Pudding with
Butterscotch Gelato, or more holiday-perfect than Triple Silken
Pumpkin Pie. In sidebars to each recipe, Yard shares tricks and
techniques along with hilarious anecdotes that show her pluck,
determination, and generosity.
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