240 pages, 10.3 × 8.95 × 1.2 in
September 24, 2013
The following ISBNs are associated with this title:
ISBN - 10: 0847841014
ISBN - 13: 9780847841011
From the Publisher
Award-winning pastry chef Jenny McCoy presents her imaginative repertoire of desserts inspired by seasonality and flavor. This dessert cookbook features more than 100 delectable recipes enhanced by the flavor that only fresh fruit provides. An array of pies and tarts; cakes, cookies, and confections; ice cream and sorbet; and sweet drinks with a modernist twist are included in this user-friendly primer, which is divided into four sections showcasing each season’s bounty. For the fall and winter holidays, there are enticing treats such as a Chestnut-Chocolate Layer Cake and Pumpkin-Maple Ice Cream. Strawberry-Thyme Lemonade is perfect in springtime. Summer is time for a refreshing Watermelon Granita with Lime Cream and Peach Hand Pies. Master recipes and a seasonal harvest calendar are useful components. The artful photographs of these desserts illustrate attractive presentations for sharing such luscious sweets.
About the Author
An authority on baking and pastry, Jenny McCoy has created dessert menus for such leading restaurants as Tom Colicchio’s Craft and Emeril Lagasse’s New Orleans establishments. In 2011, she received the prestigious NYC Rising Star Pastry Chef award. McCoy is an Institute of Culinary Education instructor, Almond Board of California spokesperson, and a contributor to Serious Eats and the Huffington Post. Emeril Lagasse is the chef/owner of many restaurants, including Emeril’s and NOLA, the author of several cookbooks, and the host of the Hallmark Channel’s Emeril’s Table. Pernille Pedersen is a lifestyle photographer who is frequently published in The Wall Street Journal Magazine, Martha Stewart Living, and Food & Wine.
"To say the book is gorgeous is an understatement. But beauty is nothing without brains, and this book packs serious smarts. The seasonal, fruit-forward focus and elegant photography are reminiscent of Nigel Slater's "Ripe", but the authoritative, yet encouraging tone is all her own...Consider yourself lucky the book is divided into seasons, otherwise you'd be spoilt for choice. There are ice pops, roulades, pies, cakes, and breads, all delivered in a way that embolden the home cook." ~Serious Eats“Jenny McCoy’s Desserts for Every Season couldn’t be more aptly named, Jenny has been baking and creating recipes inspired by what is ripe and available for as long as she can remember.” ~Bakepedia.com“A baking and pastry authority who has consulted on dessert menus for Tom Colicchio’s NYC Craft restaurant and Emeril Lagasse’s establishment, Jenny McCoy dishes up a big serving of inspiration for seasonal sweets...Winter, Spring, and summer have equally enticing offerings.” ~The Post and Courier“If you’re looking to update your go-to dessert recipes to something more elegant, modern, and season, you are going to want to pick up a copy. There’s nothing run of the mill here—the recipes are unique and impressive but sill uncomplicated. As far as design goes, the whole book has a classy, subdued aesthetic that I very much like…This will definitely be a book that I turn to for every future dinner party I plan.” ~Katieatthekitchendoor.com"The dishes we make for dessert are determined not o