About this item
When we shop at farmers' markets, we support our local economy and consume food that's 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 Lei's instruction, home cooks will see how easy it is to bake fresh year-round. Recipes include some of Lei's favorites: * Stone peach cobbler* Fig jam* Sweet corn panna cotta* Strawberry hand pie* Sweet potato cake* Blood orange pot de crme.
About the Author
Lei Shishak (www.leishishak.com) is the founder of Sugar Blossom Bake Shop in San Clemente, CA and the author of multiple cookbooks including Beach House Baking, Beach House Brunch, Farm to Table Desserts and Beach House Dinners. She received her training at the Culinary Institute of America in Hyde Park, New York, graduating at her top of her class in 2004. She and her husband live in Southern California. She loves spending time at the beach, creating new recipes in their ocean-view loft, riding her mountain bike and going on long hikes in the nearby mountains.Prior to opening her bake shop, Lei worked as Executive Pastry Chef at notable west coast restaurants including Michael Mina's Stonehill Tavern and was named Pastry Chef of the Year by Southern California's noted Riviera magazine.
