Farm-to-Table Desserts: 80 Seasonal, Organic Recipes Made from Your Local Farmers' Market

(Hardback)

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When we shop at farmers markets, we support our local economy and consume food thats healthier, tastier, and packed with essential nutrients specific to our local environment. In Farm-to-Table Desserts, chef Lei demonstrates how baking with locally sourced, organic ingredients is so satisfying that it will quickly become an easy and delicious habit.
With more than eighty sweet recipes divided by season, Farm-to-Table Desserts shows readers how to create simple desserts using fresh and local ingredients at their prime. With Leis instruction, home cooks will see how easy it is to bake fresh year-round. Recipes include some of Leis favorites:
Stone peach cobbler
Fig jam
Sweet corn panna cotta
Strawberry hand pie
Sweet potato cake
Blood orange pot de crme

Author Bio

Lei Shishak is an established pastry chef who trained at the CIA in New York and has worked at restaurants in Sun Valley and Los Angeles. She has been featured in People, Riviera Magazine, Sunset Magazine, Coast, the Los Angeles Daily News, and Fine Living, among others. She is the author of Beach House Baking, named one of 2014s Top 10 Summer Cookbooks by USA Today, and Beach House Brunch. She resides in Dana Point, California.