Synopses & Reviews
In preparing this collection, Caprial and Melissa poured through their recipe files, winnowing them down to 50 core recipes, each grounded in the chefs' shared appreciation of wholesome, comforting, no-nonsense desserts that beg to be made time and again. Clear step-by-step photographs put you alongside Caprial and Melissa in their kitchen as they share their secrets for making extraordinary pie dough, working wonders with an ice cream machine, perfecting the delicate art of puff pastry, and numerous other essentials of the sweet kitchen. If you are new to baking, this book will give you the confidence, inspiration, and skills to build a solid dessert repertoire; if you are an experienced baker, it will help you hone classic techniques and push you to new levels of creativity and improvisation in the kitchen.
The chef/owner and the pastry chef of Caprial's Bistro in Portland, Oregon, deliver this deeply satisfying, truly essential collection of 67 classic dessert recipes and their contemporary variations, with full-color photography and detailed illustrations.
Pence has teamed up with Carey, her pastry chef at Caprial's Bistro, to create another fantastic cookbook, this one devoted to desserts. The result is a truly essential collection of classic and contemporary recipes for cakes, pies, and tarts; custards and puddings; ice creams and sorbets; and cookies and special-occasion desserts. 60 illustrations.