Today, common practice is for consumers to use quick online searches to find (and cook from) recipes. Gone are the days of dog-eared, stained pages in cookbooks. Nowadays, cookbooks, with their gorgeous covers, collect dust on shelves or display on coffee tables as mere accessories.
The new cookbook by Lei Shishak, Farm-to-Table-Desserts, is one that must not be shelved. With more than eighty sweet recipes divided by season, Farm-to-Table Desserts shows the average reader how to create simple desserts using fresh and local ingredients. Any home cook can see how easy it is to bake fresh year-round since Lei highlights the fresh produce available for each recipe. Next month I’ll be ready to try her Black Mission Fig and Olive Oil Cake and Tomato Watermelon Pizza!
I know from experience how easy it is to opt for the quick fix ingredients from big box stores. Cooking from a recipe, one that requests organic ingredients, might seem daunting. However, Che Lei demonstrates how baking with locally sourced organic ingredients is so satisfying that it will quickly become an easy and delicious habit; a habit that supports our local economy which allows us to consume foods that are healthier and tastier.
Trust me, all of the recipes in this book are straight forward with easy to follow instructions using basic ingredients. Rest assured, you won’t be traveling far in search of that esoteric spice or unknown cheese. You will however, be encouraged in the summer to go to your local farmers’ market for some fresh stone peaches, plump figs, hand-picked strawberries or bursting blood oranges. Come autumn, I’ve got her Pumpkin Ginger Tart and Sweet Potato Pie in the queue. That’s the best part, you can plan according to season to be guaranteed you can create desserts that will use ingredients at their prime.
So, what are you waiting for? Get a head start on your summer sweets. Check it out here!
Disclaimer:
I received a copy of this book for review purposes only. All opinions expressed are, as always, my own!
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