Dessert University

by Roland Mesnier (Hardcover—2004)

This beautifully illustrated volume provides 300 spectacular recipes and essential lessons from White House pastry chef Roland Mesnier. It offers a complete course in making the full spectrum of spectacular sweets—from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes.

Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. A resource list is also included, so cooks can find the more unusual ingredients they need to make these delectable creations.

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