|
Desserts for Dummies |
|
|
Desserts for Dummies |
| Browse by Category: Arts & Photography Biographies & Memoirs Business & Investing Children's Books Comics & Graphic Novels Computers & Internet Cooking, Food & Wine Entertainment Gay & Lesbian Health, Mind & Body History Home & Garden Law Literature & Fiction Medicine Mystery & Thrillers Nonfiction Outdoors & Nature Parenting & Families Professional & Technical Reference Religion & Spirituality Romance Science Science Fiction & Fantasy Sports Teens Travel |
Dewey Decimal Number: 641.86 EAN: 9780764550478 Edition: 1 ISBN: 0764550470 Label: For Dummies Languages: Manufacturer: For Dummies Number Of Items: 1 Number Of Pages: 424 Publication Date: September 22, 1997 Publisher: For Dummies Studio: For Dummies Editorial Review: Product Description: Because dessert is the last part of a meal, it's the part that leaves a lasting impression on your guests -- whether you serve a chocolate mousse or a chocolate candy bar. Fortunately, Desserts For Dummies transforms a daunting challenge into a dazzling opportunity to give yourself, your family, and your guests an exquisite finale to a fine meal. In Desserts For Dummies, renowned pastry chef Bill Yosses and former New York Times restaurant critic Bryan Miller deflate any fears you may have that your soufflÈ will fall or your flambÈ will flame out. In plain English, they show you how to
Amazon.com Review: You're no dummy to salivate at the thought of Baked Chocolate Pillows, Fallen Chocolate Soufflé, or Mom's Apple Pie. Following the easy, breezy format of the Dummies series, pastry chef Bill Yosses, who spent a decade at the four-star Bouley Restaurant in New York City, takes you through these recipes and 130 more in Desserts for Dummies. The book is cowritten by Bryan Miller, once the restaurant critic for the New York Times. The 16 pages of color photographs in this book are alluring, but a few more illustrations in black and white would help, particularly accompanying the recipes for making puff pastry and strudel dough. You'll dive easily into recipes such as Toasted Coconut Frozen Soufflé and English Trifle, which is made from scratch starting with instructions for sponge cake. Yosses and Miller also offer information on ingredients and techniques to enlarge your repertoire and improve your skills. Dessert making is the most precise form of cooking, and Desserts for Dummies is appropriately less frantic and more direct than other volumes in the Dummies cooking series. Related Items:
Average Rating:
 Rating: - New White House pastry chef is co-author of Sweetest Job in Washington The White House has a new executive pastry chef, William "Bill" Yosses, whose last project was helping to open lefty Paul Newman's new restaurant in Westport, Conn. (Dressing Room: A Homegrown Restaurant) where the emphasis is on locally grown and organic foods. As the top pastry chef, Yosses will be responsible for dessert menus for state dinners and holiday celebrations among other events. He got a taste of the work recently when he served as a holiday pastry chef, and has extensive experience at New York City restaurants. "Chef Yosses has impressed us from the start with his original and delicious creations. He has a light touch with desserts, and the enthusiasm with which he approaches his profession makes him a real asset for all of us in the White House," First Lady Laura said in announcing the appointment. Not in the White House press release: Yosses is also co-author of the cookbook "Desserts for Dummies," an Amazon.com review of which promised: "Before you know it, you'll start creating desserts that you've only dreamed of." -Mary Lu Carnevale [...] Rating: - I overcame my fear of bakingThe book made me feel confident and I took on more and more recipes. They all came out wonderful. My family is trying a lot of new dishes out of Dessert for Dummies, and they love them all. Rating: - Bravo!The recipes are great, beautiful, wonderful, and most importantly-just about fool proof! Try the lemon poppy seed cake with the blueberry topping. It alone I think was worth the price of the book. The only time I messed a recipe up was when I was to impatient to wait for a pan of custard to cool. Stunning recipes for a novice cook. Rating: - Great book for those just starting!!!I went to school(BICC in Baltimore)for baking and pastry and can only wish that I had had these guys as teachers. Very informative with easy to use directions. They explain every thing very thoroughly and I gotta tell you the pie dough recipe is excellent. I am no longer afraid to attempt pie making!!! If you are into desserts and want a good book with some great recipes go for this one to start your collection. You just can't go wrong.
Other Departments - Book Shop - Cake Decorating Shop - Magazine Shop - Candles - Licensed Characters - DVD - Video Shop - Wedding Shop |
Please send mail to PastryWiz with questions or comments about this web site.
This Store is brought to you by
BakingShop.com & PastryWiz.com
In association with Amazon.com
|
* Information in this document is subject to change without notice. Listed prices are for informational purposes only and may change without notice. Final prices are determined when you place your order. |
