Synopsis Wolfgang Puck's executive pastry chef shares some of her dessert secrets in this collection, which not only demystifies the spectacular (croquembouche, mascarpone-filled cannolis, blackberry doughnuts) but celebrates the down-home as well (banana bread, Mississippi mud pie).
| Details | | Publication Date: | 2003-11-04 |
| Size | | Height: | 10.3 in | | Width: | 8.3 in | | Thickness: | 1.5 in | | Weight: | 47.2 oz |
Publisher's Note The executive pastry chef at Spago Hollywood takes readers step by step through the process of creating sophisticated and delicious desserts, presenting a series of key master recipes for such basics as chocolate sauce, lemon curd, brioche, caramel, and pound cake, along with dozens of variations and tips on transforming these basics into delectable treats.
Industry Reviews "Bakers already versed in the basics will be interested in Sherry Yard's SECRETS OF BAKING, which is filled with recipes that are within the scope of the ambitious home baker but more suited to the semi-pro." New York Times Book Review - Corby Kummer (12/07/2003)
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