DESSERTS BY THE YARD…..Sherry Yard
“From Brooklyn to Beverly Hills – Recipes from the Sweetest Life Ever”
I have a vast and growing collection of dessert cookbooks. And this book is among my most favorites! I love reading cookbooks and I mull through them daily! But I especially enjoy reading cookbooks that offer more than just recipes and pictures. And that’s one of the things that is so special about Desserts by the Yard.
Sherry Yard has been named Outstanding Pastry Chef by the James Beard Society as well as Bon Appetit. She is the executive pastry chef for Wolfgang Puck Worldwide.
This book is a dessert and recipe chronicle of Ms. Yard’s life, from her childhood memories growing up in Brooklyn to her years as head pastry chef at restaurants such as The Rainbow Room, Montrachet, The Tribecca Grill in New York City; to San Francisco’s Campton Place Restaurant and finally to the place in Los Angeles where she made her mark, Wolfgang Puck’s Spago. This book contains . . . . .
. . . . . 400 pages of biography, memoirs, recipes, pictures and resources. She shares 152 recipes along with numerous helpful techniques such as tempering chocolate; tips like how to make swirl ice cream, and resources (the hardware store being on the list!)
I love following the progression of her career through the chapters of this book. I love the unique twists she puts on the simplest recipes, and I love how the fanciest of desserts are made accessible and doable even among novice bakers and dessert makers. Here is an example of the many jewels you will find tucked inside the chapters of this beautiful book:
Brooklyn Inspirations: Rainbow Cookies, Brooklyn Blackout Cake
New York City: Chocolate Velvet, Caramelized Banana Tarts
London Interlude: Homemade Twix Cookies, English Trifle
Go West Young Gal: Triple Silken Pumpkin Pie, Gingersnap Toaster Oven Tarts with Peach Filling
Spago Hollywood: Chocolate Caramel Tart, Raspberry Souffles
Farmer’s Markets Inspirations: Fig Bars, Rhubarb, Apple, and Fennel Crumble
Vienna Interlude: Dessert Crepes with Poached Apricot Filling, Mocha Cream Semifreddo
Spago Beverly Hills: Strawberry and White Chocolate Buttermilk Cake, Sticky Toffee Pudding Cake
Chinois on Main: Almond Ginger Fortune Cookies, Yuzu Lemon-Lime Meringue Pie
Special Events: Strawberry Spooms, Deep Dark Decadent Doughnuts
The Academy Awards: Banded Layer Cakes, Chocolate Boxes
The Basics: Chocolate Pate Sucree, Whipped Caramel Creme Fraiche
I have made several of the delicious treats from this cookbook already. The pictures are inspirational, the recipes are true to form and everything has turned out far better than I expected! I highly recommend this book and hope you get as much pleasure from it as I have!
And please check out my list of GREAT KITCHEN READS for more wonderful cookbooks!