Sweet Seasons – Richard Leach

04 March 2002 by
Sweet Seasons – Richard Leach
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Richard Leach, executive pastry chef at the Park Avenue Cafe, New York, is without doubt one of the leading lights of the US culinary revolution that has commanded such respect in recent years. With descriptions of his culinary prowess ranging from "phenomenal talent" to "inspiring an entire generation of pastry chefs", Leach demands further investigation. Leach took the more unorthodox route to the pinnacle of his discipline by graduating through the roles of line cook in the hot kitchen to pastry icon. This unconventional approach has allowed him to develop his own style of desserts based on skills from the hot kitchen, without the constraints of set classical preparations or procedures often employed by his more orthodox contemporaries. The book sets out to take us through the four seasons with lavish but realistic restaurant desserts in the new US cuisine vein, peppered with the author's heartfelt passion for, and commitment to, his pastry ideology. The book's photographs, anecdotes and tips as it sweeps you through the 100 recipes from some of the USA's A-list eateries is a credit to the author's understanding of ingredients, techniques and the building blocks of pastry. Many of you will find this compelling book difficult to put down without looking at one more anecdote or crafted dessert from this gifted technician. The recipes are broken down into component parts allowing the reader to attempt as much or as little as they feel comfortable with. With clear and straightforward text, step-by-step preparations for more complex procedures and an extensive glossary of terms and basic preparations, this book will be a valuable addition to any keen amateur cook's or professional chef's bookshelf. In summary, it is a book that delivers one of the USAÁ¢Â€Â™s most talented exponents of pastry cooking coupled with stunning photography and well written, researched and explained recipes and procedures which many of you should find inspirational. Stuart Mcleod, executive chef, Castle House hotel, Hereford. Sweet Seasons Á¢Â€Â" Richard Leach. John Wiley & Sons Á‚£33.50. ISBN 0-471-38738-X
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