Lindsey Shere (39 results)

Paperback. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

paperback. Condition: Good. First Edition (first pb). Corners are slightly bent. Used - Good.

paperback. Condition: Good. Good. Used with general wear, food stains and age toning to pages. Still in solid reading condition with no markings in text. Spine has been creased.

Paperback. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

softcover. Condition: Fine copy. Illus. by Wayne Thiebaud (illustrator). Later prt. 8vo, 341 pp., Preface by Alice Waters.

paperback. Condition: As New. Used softcover like new. No spine creases, breaks, writing, highlighting or underlining. Clean, sharp serviceable copy.

Condition: New.

Paperback. Condition: new. Paperback. "This is a very special cookbook. . . . Guided and stimulated by the philosophy and resources of Chez Panisse, Lindsey Shere expresses her almost ethereal sense for balancing flavors and combining tastes. Her desserts are restrained-yet exotic and wild. They leave you charmed, surprised, and satisfied."-Alice Waters, from the Preface"Lindsey Shere's desserts are poetic and beautiful. . . . She is a genius at the creation of subtle flavors and aromas."-Elizabeth DavidLindsey Shere, the longtime pastry chef of Chez Panisse, the legendary restaurant founded by Alice Waters, presents her renowned dessert recipes. Classic in inspiration, innovative in execution, the collection builds from recipes for basic pastries, cookies, cakes, and creams to an array of sophisticated and sumptuous finales. The result is a revelation of color, flavor, and texture that complement seasonal menus- an autumnal Chartreuse Ice Cream and Figs in Caramel; a winter counterpoint of Pink Grapefruit and Champagne Sorbet; the riotous berry creations of the spring-tarts, pies, shortcakes, curds, and fools; and the Sunset Bombe of summer. Lindsey Shere conveys the intricacies of her technique with extraordinary clarity and precision.For the professional chef or dedicated home cook, Chez Panisse Desserts will expand the repertoire and, in the Chez Panisse tradition, inspire new uses for the freshest ingredients nature has to offer. Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant ingredient--from apples and berries to dried fruits, chocolate, wine, and spirits. The subtle, surprising results complement seasonal menus. Color photos. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condition: As New. Unread book in perfect condition.

Condition: As New. Unread copy in mint condition.

Condition: New. Brand New.

Paperback. Condition: New.

Paperback. Condition: New.

Condition: New. 1st paperback ed edition.

Softcover. Condition: Near Fine. First Edition; First Printing. Near Fine purple paperback with minor edgewear. 153 pages, unmarked. Bud Johns, Denise Dee, Jim Heynen, Robert Onopa, Howard Goldblatt, Francisco X Alarcon, James Krusoe, Tom Clark, Ruthanne Lim McCunn, Lindsey Shere, Percy Bullchild, Gary Soto, Sandy Lydon, Michael Davidson, Dodie Bellamy, Raymond Carver, Michael Wolfe, Tom Mandel, Jessica Hagedorn, Kate Braverman, Barbara A. Davis, Thomas Edwin Woodhouse, Herbert Bayer, Joseph Goldyne, Michael Kenna, Ruth Morgan. ; F8F; 8vo 8" - 9" tall; 153 pages.

Condition: good. Wayne Thiebaud (illustrator). A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.

Condition: New. 1994. Paperback. . . . . .

Hardcover. Condition: Very Good. Wayne Thiebaud (illustrator). Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

Hardcover. Condition: Good. No Jacket. Wayne Thiebaud (illustrator). Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Condition: New.

Paperback. Condition: Brand New. 352 pages. 9.00x7.25x1.25 inches. In Stock.

Condition: New. 1994. Paperback. . . . . . Books ship from the US and Ireland.

Hardcover. Condition: Good. Dust Jacket Condition: Good. Wayne Thiebaud (illustrator). Dust jacket in good condition. Shelf and handling wear to cover and binding, with general signs of previous use. Stain on the top edge. Text is clear of markings and notations. Secure packaging for safe delivery.

Condition: New.

Encuadernación de tapa blanda. Condition: Bien. 1Ş Edición. Chez Panisse Desserts. Autora: Lindsey Remolif Shere. Prefacio: Alice Waters. Ilustraciones: Wayne Thiebaud. Encuadernación en rústica, cubierta ilustrada. Contiene nombre de anterior propietario. 341 págs. "This is a very special cookbook. . . . Guided and stimulated by the philosophy and resources of Chez Panisse, Lindsey Shere expresses her almost ethereal sense for balancing flavors and combining tastes. Her desserts are restrained?yet exotic and wild. They leave you charmed, surprised, and satisfied."?Alice Waters, from the Preface. "Lindsey Shere's desserts are poetic and beautiful. . . . She is a genius at the creation of subtle flavors and aromas."?Elizabeth David. Lindsey Shere, the longtime pastry chef of Chez Panisse, the legendary restaurant founded by Alice Waters, presents her renowned dessert recipes. Classic in inspiration, innovative in execution, the collection builds from recipes for basic pastries, cookies, cakes, and creams to an array of sophisticated and sumptuous finales. The result is a revelation of color, flavor, and texture that complement seasonal menus: an autumnal Chartreuse Ice Cream and Figs in Caramel; a winter counterpoint of Pink Grapefruit and Champagne Sorbet; the riotous berry creations of the spring?tarts, pies, shortcakes, curds, and fools; and the Sunset Bombe of summer. Lindsey Shere conveys the intricacies of her technique with extraordinary clarity and precision. For the professional chef or dedicated home cook, Chez Panisse Desserts will expand the repertoire and, in the Chez Panisse tradition, inspire new uses for the freshest ingredients nature has to offer.

Hardcover. Condition: Near Fine. Dust Jacket Condition: Fine. Wayne Thiebaud (illustrator). Like New except for the front end pages being removed by the former collector, the dust jacket is intact, like New, not price clipped, pages clean and crisp, covers clean, no highlighting or underlining. 100% Satisfaction guaranteed or your money back. Thank you for your interest. We ship the same day or the next business day. O9.

Soft cover. Condition: Near Fine. No Jacket. Softcover Book Condition: Very good indeed. The previous owner has name written on page 3. Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant ingredient--from apples and berries to dried fruits, chocolate, wine, and spirits. The subtle, surprising results complement seasonal menus. 341pp.

Paperback. Condition: New.

Paperback. Condition: new. Paperback. "This is a very special cookbook. . . . Guided and stimulated by the philosophy and resources of Chez Panisse, Lindsey Shere expresses her almost ethereal sense for balancing flavors and combining tastes. Her desserts are restrained-yet exotic and wild. They leave you charmed, surprised, and satisfied."-Alice Waters, from the Preface"Lindsey Shere's desserts are poetic and beautiful. . . . She is a genius at the creation of subtle flavors and aromas."-Elizabeth DavidLindsey Shere, the longtime pastry chef of Chez Panisse, the legendary restaurant founded by Alice Waters, presents her renowned dessert recipes. Classic in inspiration, innovative in execution, the collection builds from recipes for basic pastries, cookies, cakes, and creams to an array of sophisticated and sumptuous finales. The result is a revelation of color, flavor, and texture that complement seasonal menus- an autumnal Chartreuse Ice Cream and Figs in Caramel; a winter counterpoint of Pink Grapefruit and Champagne Sorbet; the riotous berry creations of the spring-tarts, pies, shortcakes, curds, and fools; and the Sunset Bombe of summer. Lindsey Shere conveys the intricacies of her technique with extraordinary clarity and precision.For the professional chef or dedicated home cook, Chez Panisse Desserts will expand the repertoire and, in the Chez Panisse tradition, inspire new uses for the freshest ingredients nature has to offer. Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant ingredient--from apples and berries to dried fruits, chocolate, wine, and spirits. The subtle, surprising results complement seasonal menus. Color photos. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Paperback. Condition: new. Paperback. "This is a very special cookbook. . . . Guided and stimulated by the philosophy and resources of Chez Panisse, Lindsey Shere expresses her almost ethereal sense for balancing flavors and combining tastes. Her desserts are restrained-yet exotic and wild. They leave you charmed, surprised, and satisfied."-Alice Waters, from the Preface"Lindsey Shere's desserts are poetic and beautiful. . . . She is a genius at the creation of subtle flavors and aromas."-Elizabeth DavidLindsey Shere, the longtime pastry chef of Chez Panisse, the legendary restaurant founded by Alice Waters, presents her renowned dessert recipes. Classic in inspiration, innovative in execution, the collection builds from recipes for basic pastries, cookies, cakes, and creams to an array of sophisticated and sumptuous finales. The result is a revelation of color, flavor, and texture that complement seasonal menus- an autumnal Chartreuse Ice Cream and Figs in Caramel; a winter counterpoint of Pink Grapefruit and Champagne Sorbet; the riotous berry creations of the spring-tarts, pies, shortcakes, curds, and fools; and the Sunset Bombe of summer. Lindsey Shere conveys the intricacies of her technique with extraordinary clarity and precision.For the professional chef or dedicated home cook, Chez Panisse Desserts will expand the repertoire and, in the Chez Panisse tradition, inspire new uses for the freshest ingredients nature has to offer. Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant ingredient--from apples and berries to dried fruits, chocolate, wine, and spirits. The subtle, surprising results complement seasonal menus. Color photos. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.