Synopses & Reviews
Today's star-studded acclaim for Richard Leach, Executive Pastry Chef of the Park Avenue Cafe, is every bit as rich as one of his storied parfaits, tarts, or cakes. Alfred Portale of Gotham Bar and Grill calls him a "phenomenal talent" whose delectable innovations singularly "inspired an entire generation of pastry chefs." Chocolatier magazine's Janice Wald Henderson still can't decide "which is more awesome-the flavor of Leach's desserts, or their presentation." And renowned food journalist Ruth Reichl has credited Leach with completely "reinventing the final course."
Now Richard Leach brings his acclaimed talent to the bookshelf in this gorgeously photographed masterpiece of delicious, original desserts. True to the traditions of the finest restaurants, the recipes in Sweet Seasons use the freshest ingredients every season has to offer. These ingredients are the foundation of dazzling desserts that can be adapted to suit the needs, skills, and ambitions of all readers-from the home baker to the baking-school graduate to the seasoned pastry professional. Here are the prized trade secrets and methods behind 400 building-block recipes that can be combined to create 100 luscious desserts, all of which have graced the menus of such A-list eateries as Aureole, Lespinasse, and Symphony Cafe.
Fall. Winter. Spring. Summer. Organized by season, this book is the first to encompass a full range of desserts using in-season ingredients as they reach their peak: deliciously ripe fruits, fresh nuts, fragrant spices, and more. Leach uses clear, step-by-step guidance to explain the essential techniques for making such delights as Warm Chocolate Cake with Spiced Poached Pears and Cr?me Caramel in Fall, Caramelized Banana and Milk Chocolate Custard with Frozen Banana Praline Mousse and Banana Fritters in Winter, Thin Strawberry Tart with Warm Shortbread and Vanilla Mascarpone in Spring, and Warm Peach Strudel with Sweet Corn Panna Cotta in Summer.
Best of all, the recipes are broken down into components that allow readers to attempt as much or as little of each dessert preparation as they like. Throughout, Leach notes specific possibilities for shortcuts-whether by simplifying the final presentation or substituting ingredients-that let cooks "grow into" the recipes as their skills evolve.
A separate "Basics" section brings together all of the elemental recipes crucial to putting the finishing touches on the desserts, including caramel sauce, sabayon sauce, sugar garnishes, chocolate sauce, honey tuile, and many more.
An unprecedented and richly inspired fusion of restaurant-style sophistication and home-kitchen accessibility, Sweet Seasons is a mouthwatering celebration of nature's best ingredients that will inspire a lifetime of creative dessert making.
Review
Leach, executive pastry chef at the Park Avenue Caf?, creates architecturally heady and refined desserts. Organized by season, each recipe in this treasure trove actually contains several sub-recipes: Roasted Pecan Napoleon with Chilled Pecan Terrine is a two-for-one deal, for example, and Caramelized Banana and Milk Chocolate Custard with Banana-Praline Terrine and Banana Fritters has three recipes that can be used separately. Each recipe contains assembly directions that include suggestions for piping sauces and placing garnishes. Unusual ingredients (such as jicama in Frozen Banana Timbale with Jicama, Lime and Mint and Chamomile with Warm Blueberries in a Strudel Shell with Chamomile Sauce) elevate dessert, so it is just as important as the entr?e. Professional techniques and equipment are called for here, but home patissiers who are not afraid to experiment may be inspired by the meticulously thoughtful combinations such as Roassted Pineapple Tart with Basil Ice Cream or Fresh Figs with Crisp Corn Pudding and Frozen Fig Torte. There is no guidance on ingredients-where to find tamarind paste, for example, so novices beware: much assembly required. However, the dessert titles alone could stand as poetry, with the added plus that results are delicate and innovative. (Publishers Weekly, September 10, 2001)
"..presented in a clear way with useful tips and easy to follow instructions.." (Hospitality, 1 February 2002)
Synopsis
"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 and 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.
Synopsis
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.
Synopsis
"Richard Leach has translated his unmistakable style and intriguing artistry into accessible recipes for the home kitchen. Distinctive and daring, his creations truly bring plated desserts to a new level."-Charlie Trotter, Chef and author
"I have long admired Richard Leach and his excellent desserts. We are all fortunate that he is now sharing these wonderful recipes with everyone."-Nick Malgieri, Author of Chocolate and Cookies Unlimited
"Sweet Seasons has everything you need to produce gasp-worthy restaurant desserts."-Tom Colicchio, Chef/Owner of Craft and Gramercy Tavern
"The discipline of pastry and a whole world of great flavors merge triumphantly in Richard Leach's fantastic new book!"-Andrew MacLauchlan, Author of New Classic Desserts and The Making of a Pastry Chef
"Richard Leach is one of the great pastry chefs in America. In this wonderful book, Richard lets home cooks in on the sweet secrets of his success."-Alfred Portale, Executive chef/owner of gotham bar and grill
About the Author
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.
Table of Contents
Acknowledgments.
Introduction.
FALL
Pears.Apples.
Chocolate.
Holiday Inspirations.
Other Fall Fruits.
Fall Petit Fours.
WINTER
Citrus.
Nuts.
Chocolate.
Other Winter Favorites.
Winter Petit Fours.
SPRING
Cherries.
Rhubarb.
Berries.
Other Spring Favorites.
Spring Petit Fours.
SUMMER
Stone Fruit.
Melons.
Other Summer Favorites.
Summer Petit Fours.
BASIC RECIPES.Glossary.
Sources.
Index.