" (Photo credit: Simon and Schuster)
" Heather Bertinetti is an award-winning executive pastry chef at Manhattan restaurants Crown and The Lion. After graduating from the Culinary Institute of America with a degree in baking and pastry arts, Heather joined Gramercy Tavern and, just two years later, Per Se. She then went on to open and receive rave reviews at Alto, Convivio, Marea and Osteria Morini. Heather has been lauded by The New York Times, The Wall Street Journal and was named in Zagat’s 2011 “30 under 30: New York’s Hottest Up-and-Comers.”
Bake It, Don’t Fake It! teaches home chefs how to create show-stopping desserts and get them on the table without breaking a sweat. With recipes that rely on quality ingredients and are made 100% from scratch, Heather Bertinetti’s desserts are deceptively quick and easy. Try Heather’s twist on a classic this year, in your holiday cookie tins or as a clever swap over a traditional tart crust.
Related: Roasted Lamb Recipe From The Way We Ate
(Photo credit: Linda Pugliese)
Coconut Shortbread Makes 24 cookies
Every year I make this recipe just as summertime hits. The buttery texture makes it a great accompaniment for creamy desserts like panna cotta or ice cream "
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