This book was very inspirational for me when I was an apprentice, and remains one of my favorite reference book when my imagination needs a shot in the arm. It's not just the quality of the work within the book, but also Richard Leach's background - I've always identified with his background as it has many similarities with my own. He started as a regular cook, but pursued pastries on his own in order to be a more well-rounded chef which eventually led to working in the pastry department at Aureole and beyond into his career as one of the top pastry chefs in America and winning the James Beard award in 1997.
I find the look of his dishes are ever so slightly set apart from other pastry chefs in that there is often just that little bit more of a composition on the plate. The plates resist descending into a mass of confusion, rather they maintain a sense of unity while presenting a lot visually - with some of the balancing acts going on, I expect there is a fair bit of pressure on the servers who handle the delivery to the table. The complexity seems to reflect Chef Leach's savory background, and it translates very well. It makes this book a great resource not only for recipes, but plating ideas.
The recipes of course are top notch. As you would expect from someone at this level, facinating flavour combinations and great garnishes. The pumpkin praline pie plate actually has an edible lantern on it! Each dessert is divided into mini-chapters with easy to handle recipes for each of the supporting elements on the plate. There is also a section in the back with some the basic recipes in a pastry shop along with some helpful technique tips. The title of the book isn't frivolous either, and the dishes are divided according to the most appropriate time of year for serving - not that you would find many objections serving some of these selections year round. CHECK IT OUT HERE.
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