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1 Beaverton Cooking and Food- Desserts

Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier

by

Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier Cover

 

Synopses & Reviews

Publisher Comments:

As Executive Pastry Chef at the White House for almost twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in andlt;Iandgt;Dessert University.andlt;/Iandgt; andlt;BRandgt; This beautifully illustrated volume is 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. andlt;BRandgt; Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, souffland#233;s, mousses and Bavarians, ice creams, meringues, crand#234;pes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier's cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). Ambitious home cooks can even try their hand at making chocolate candy and sugar decorations. A chapter on syrups, sauces, and other dessert components completes the book. andlt;BRandgt; More than fifty black-and-white line drawings throughout illustrate Chef Mesnier's instructions for the more complicated recipes, and there are sixteen stunning color photographs of finished desserts. andlt;BRandgt; Home cooks and professionals spend hundreds of dollars in formal cooking classes to learn what masters like Roland Mesnier have to teach. In andlt;Iandgt;Dessert University,andlt;/Iandgt; Chef Mesnier has distilled the experience and expertise of an extraordinary career into one accessible, user-friendly volume. Whether you're a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without.

About the Author

Roland Mesnier is the former Executive Pastry Chef of the White House. He developed the first professional pastry program in the Washington, D.C., area, at L'Académie de Cuisine, in Bethesda, Maryland. He is also the honorary president of the World Cup of Pastry, and every year L'Académie de Cuisine awards a scholarship in his name. He lives in Virginia. Lauren Chattman, a former pastry chef, is the author of Instant Gratification, Cool Kitchen, and Mom's Big Book of Baking, among other cookbooks. She lives in Sag Harbor, New York.

Table of Contents

CONTENTS

Introduction: Devoted to Dessert

ONE

The Secrets of Simply Wonderful Fruit Desserts

TWO

Light and Silky Puddings, Custards, and Soufflés

THREE

Versatile Mousses and Bavarians

FOUR

Frozen Desserts from Simple to Spectacular

FIVE

Magical Meringues

SIX

Delicate Crêpes and Delectable Fillings

SEVEN

Memorable Breakfast Pastries and Perfect Pastry Doughs

EIGHT

Cookies You Can Count On

NINE

Favorite Tarts and Pies

TEN

Perfect Cakes for All Occasions

ELEVEN

Chocolate Candy and Decorations at Home

TWELVE

Sugar Decorations for Passionate Cooks

THIRTEEN

Syrups, Sauces, Glazes, and Other Dessert Essentials

Appendix: Mail-Order Resources

Metric Equivalencies

Index

Product Details

ISBN:
9780743223171
DEVELOP YOUR TALENT

With the right i:

Burgoyne, John
Author:
Caruso, Maren
Illustrator:
Burgoyne, John
Author:
Burgoyne, John
Author:
Chattman, Lauren
Author:
Mesnier, Roland
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Author:
sandwiching Chocolate Meringue Mousse between layers of Chocolate Meringue and c
Publisher:
Simon & Schuster
Location:
New York
Subject:
Desserts
Subject:
Courses & Dishes - Desserts
Subject:
Methods - General
Subject:
Methods - Baking
Subject:
Methods - Professional
Subject:
Entertaining - General
Subject:
General Cooking
Subject:
Cooking and Food-Desserts
Copyright:
Edition Description:
Hardback
Series Volume:
8
Publication Date:
September 2004
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
2 8-pg. 4/c inserts, 50 bandw line drawi
Pages:
608
Dimensions:
9.68x7.58x1.63 in. 3.01 lbs.

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Related Subjects


Cooking and Food » Baking » General
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Desserts and Candy » General
Cooking and Food » General
Cooking and Food » Professional and Quantity » General

Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier Used Hardcover
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