Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever by Sherry Yard

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Notes about Recipes in this book

  • Chocolate purses

    • DKennedy on April 10, 2016

      Susan served these at her house after a spectacular dinner. Wow-wy! Made me look up the book. She says it is super easy to make.

  • Devilish angel food cake with berries or citrus

    • PatriciaScarpin on July 13, 2012

      That cake is absolutely divine - light, delicious, perfect to use all the egg whites stuck in the freezer. I served mine once with passion fruit curd and it was a hit.

    • Dickensthedog on August 04, 2020

      This cake is an all time favorite. I always make it with egg whites that I have stashed in the freezer. It is hard to stop eating it!

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Reviews about Recipes in this Book

  • Pretzels

    • I Made That!

      ... after one bite I was ready to fight to the death for my second pretzel. Needless to say, these pretzels didn’t last 8 hours before being claimed by loving tummies.

      Full review
  • Triple silken pumpkin pie

    • I Made That!

      Sadly, I don’t have a picture of the slice, so you can’t see all the pretty layers (another reason to make it yourself!). Once unveiled, this pie didn’t stand a chance of surviving PreT'Day intact.

      Full review
  • ISBN 10 0618515224
  • ISBN 13 9780618515226
  • Linked ISBNs
  • Published Dec 01 2007
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin
  • Imprint Houghton Mifflin

Publishers Text

Spago's pastry chef to the stars and author of the James Beard Award-winning Secrets of Baking shares the recipes that propelled her to the top of her profession. Night after night at Spago in Beverly Hills, Sherry Yard dazzles the powerful, rich, and famous with incredible desserts. Her marvelous confections have won over patrons from Madonna to Frank Sinatra.

Now the country's premier pastry chef reveals the recipes that have made her a star in her own right and won her two coveted James Beard Awards. Desserts by the Yard begins with inspirations from Yard's childhood, such as My Favorite White Birthday Cake with Chocolate and Butter Fudge Frosting, and culminates in the spectacular creations she makes every year for the Academy Awards. Included here are some of Yard's most famous recipes: the slinky crème brûlée she perfected when she worked at New York's Rainbow Room, the coffeecake that made Campton Place Hotel San Francisco's most popular breakfast spot, and the souffléed crème fraîche pancakes with strawberry sauce she learned in Vienna. Don't miss the chocolate caramel tart that Hugh Grant loves, former President Clinton's favorite oatmeal raisin cookies, or the treat that made actress Suzanne Pleshette exclaim, "Bitch! You're gonna make me fat!" Desserts don't get easier than Yard's No-Bake Cheesecake, more decadent than Chocolate Bread Pudding with Butterscotch Gelato, or more holiday-perfect than Triple Silken Pumpkin Pie.

In sidebars to each recipe, Yard shares tricks and techniques along with hilarious anecdotes that show her pluck, determination, and generosity.

Widely regarded as one of America's finest pastry chefs, Sherry Yard is the author of The Secrets of Baking, which won a James Beard Award and was a finalist for an IACP Award. Sherry also received a James Beard Award for Oustanding Pastry Chef in 2004. In 2005 she received a Golden Bowl Award from the Women chefs and Restaurateurs. Bon Appetit, Pastry Art and Design Magazine, and the Southern California Restaurants Writers' Association's have all awarded her Pastry Chef of the Year. She resides in Beverly Hills, California. Martha Rose Shulman is America's foremost authority on good-tasting, healthful food. She has written many award-winning books, including the best-selling Mediterranean Light and Provençal Light. She is a contributing editor to Health and writes regularly for the nation's leading food and health magazines.



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