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Description
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Baking and pastry arts begins with the mastery of the fundamental techniques, which students and professionals can learn from such books as Professional Baking and The Professional Pastry Chef. For inspiration, a pastry chef (or serious home baker) turns to books that reflect the personal style of a respected pastry chef. This book will become a must-have because only Ann Amernick, "one of the best cake makers in America," can combine special occasion baking with desserts that have more homey origins. Chapters include Cakes and Tortes , Pies and Tarts, Cookies and Candies, Cold Desserts, Warm Desserts, and Dessert Sandwiches. Recipes include Chocolate Raspberry Torte, Pumpkin Custard Napoleon, and Amaretto Nougat Cups. Professionalism is Amernick's signature style, and she is able to elevate even the humblest of family desserts to new, more creative levels.
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