Sherry Yard is the executive pastry chef for Wolfgang Puck's empire, including Spago, Cut, and Chinois. Each year her desserts play a leading role at the Academy Awards, Grammy Awards, and Emmy Awards. Sherry was named Outstanding Pastry Chef by the James Beard Foundation in 2002. She won a James Beard Award for Best Baking Cookbook for her first book, The Secrets of Baking. Bon Appetit magazine and the Southern California Restaurant Writers Association have both named her Pastry Chef of the Year, and in 2004 the Women Chefs and Restaurateurs presented her with a Golden Bowl Award.
Sherry's latest book is "Desserts by the Yard (From Brooklyn to Beverly Hills, Recipes from the Sweetest Life Ever)". Pairing each recipe with humourous and often touching anecdotes, she explores the relationship between her legendary desserts and how they were influenced her personal history. Fascinating, inspiring, and tasteful.
Books:Desserts by the Yard, November 2007