Synopses & Reviews
Synopsis
Spagoand#8217;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 countryand#8217;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 Yardand#8217;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 Yardand#8217;s most famous recipes: the slinky crcme bruland#233;e she perfected when she worked at New Yorkand#8217;s Rainbow Room, the coffeecake that made Campton Place Hotel San Franciscoand#8217;s most popular breakfast spot, and the souffland#233;ed crcme fraand#238;che pancakes with strawberry sauce she learned in Vienna. Donand#8217;t miss the chocolate caramel tart that Hugh Grant loves, former President Clintonand#8217;s favorite oatmeal raisin cookies, or the treat that made actress Suzanne Pleshette exclaim, and#147;Bitch! Youand#8217;re gonna make me fat!and#8221;
Desserts donand#8217;t get easier than Yardand#8217;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.
About the Author
Wolfganf Puck, the celebrated chef-owner of Spago, is at the vanguard of American cuisine. Born in Austria, he trained in France's finest restaurants before coming to the Uninted States in 1973. He lives in Los Angeles, California.