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Jenny Mccoy

Jenny Mccoy's Desserts for Every Season

Jenny Mccoy's Desserts for Every Season( )
Author: McCoy, Jenny
Foreword by: Lagasse, Emeril
Photographer: Pedersen, Pernille
ISBN:978-0-8478-4101-1
Publication Date:Sep 2013
Publisher:Rizzoli International Publications, Incorporated
Book Format:Hardback
List Price:USD $39.95
Book Description:

Award-winning pastry chef Jenny McCoy presents her imaginative repertoire of desserts inspired by seasonality and flavor. This dessert cookbook features more than 100 delectable recipes enhanced by the flavor that only fresh fruit provides. An array of pies and tarts; cakes, cookies, and confections; ice cream and sorbet; and sweet drinks with a modernist twist are included in this user-friendly primer, which is divided into four sections showcasing each season's bounty. For the fall...
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Book Details
Pages:240
Detailed Subjects: Cooking / Courses & Dishes / Desserts
Cooking / General
Physical Dimensions (W X L X H):8.95 x 10.3 x 1.2 Inches
Book Weight:3.12 Pounds
Author Biography
McCoy, Jenny (Author)
Emeril John Lagasse was born October 15, 1959 in Fall River, Massachusetts. He worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at Diman Regional Vocational Technical High School. He went on to attend Johnson & Wales University in hopes of becoming a chef. He graduated from Johnson and Wales in 1978 and the school later awarded him an honorary doctorate.

In 1982, Lagasse succeeded Paul Prudhomme as Commander's Palace's executive chef. Lagasse initially gained fame in the culinary world as executive chef of Commander's Palace. After leaving Commander's, he opened his first restaurant, Emeril's, in New Orleans, Louisiana, in 1990. It was designated Restaurant of the Year in Esquire magazine of that year. Lagasse is mainly known for his emphasis on Creole and Cajun cooking styles. After several appearances on several other FoodTV programs, Lagasse hosted his own show, The Essence of Emeril. Essence in the title refers to Emeril's Essence, the name of a spice blend of his own concoction that he frequently uses in his cooking. Some of his cookbooks include: Emeril at the Grill: A Grilling Book for all Seasons, Farm to Fork Cooking Local, Cooking Fresh, and Kicked-up Sandwiches: Stacked with Flavor.

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