The recipes in pastry chef Lindsey Remolif Shere’s book Chez Panisse Desserts (1985) look deceptively simple and straightforward. But like the food at Chez Panisse – the Berkeley, California, restaurant where Shere was pastry chef from its inception, in 1971, until her retirement, in 1998 – the outcome depends on details, and on ingredients.Shere, 85, isn’t one of those chefs who reveals a lot about herself; there are no amusing anecdotes where she reminisces about her first taste of Dessert X…
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