Along with the talented people at SkyHorse Publishing in New York, I’m excited to have published three cookbooks. My books can be found at bookstores as well as online at:
Beach House Baking: An Endless Summer of Delicious Desserts
Released June 2014
Beach House Brunch: 100 Delicious Ways to Start Your Long Summer Days
Released June 2016
(correction: On page 67 please note that it should say 2T ice water not 1 cup ice water.)
Farm-to-Table Desserts: 80 Seasonal, Organic Recipes Made From Your Local Farmers’ Market
Released May 2017
Tractor Supply Retail Stores
How the books began….
Everywhere around the world, there are beautiful beaches that beckon us to come and experience all the amazing treasures they have to offer. Lei Shishak is blessed to live and work in Southern California, a stone’s throw from the Pacific Ocean. She can see the water from her loft’s second floor windows and the view is nothing short of inspiring. It was here that the idea for her first cookbook Beach House Baking was born just these few steps from the waves.
Lei wanted to offer her simple yet creative recipes for wonderful baked goods to anyone yearning to get away to the beach. Beach Town Baking was conceived as a way to provide every baker an opportunity to escape to a beautiful place by the beach just by opening her blog and her latest book Beach House Baking.
Inspired by her beach town location and her love of that lifestyle, Chef Lei creates high quality, made-from-scratch desserts that transport you to islands and beaches you’ve always hoped to visit. Get ready to hit the beach through recipes in Beach House Baking like Cocoa Island, Red Velvet Riviera, Piña Colada Highway, Windswept Cherry Pie and the Malibu Shimmer ice cream sandwich.
Her recipes are designed to take you to any number of wonderful places, turning the task of baking into a virtual journey to a beachside paradise, filled with the sounds and aromas of a place where you can just get away from it all. Take Bali for example, the inspiration for her Modern Snickerdoodle recipe. The double dose of Indonesian cinnamon in this cookie releases an intoxicating aroma that rivals the experience of an authentic Bali beachside cinnamon scrub. No passport required; just some baking tools, a vivid imagination and a fun attitude.
In Beach House Brunch, Lei shares more than one hundred recipes for brunch dishes that she creates and serves to her beach-house guests—everything from beverages, sweet pastries, and egg dishes to grab-n-go breakfast options for avid surfers. Recipes include:
Roasted Beet Bloody Marys
Jumbo Morning Glory Muffins
Blueberry Zucchini Bread
Shrimp n’ Grits
Boiled, Deviled, and Perfectly Poached Eggs
Cranberry Walnut French Toast
Bananas Foster Pancakes
Salted Cashew Scotchies
Few cookbooks, if any, can transport the home cook to such a wonderful place the way Beach House Brunch can. This book is an absolute must-have for summer enthusiasts, beach lovers, beachgoers, beach dreamers, and beach-house owners everywhere.
In Farm to Table Desserts, Lei was inspired by her new-found love of gardening to create recipes using fresh, organic fruits and vegetables. There are 80 delicious, easy to make recipes in this book full of stunning color photographs that clearly show each dessert. This is the first farm to table cookbook solely focused on desserts.