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Sherry Yard, the executive pastry chef for Wolfgang Puck's restaurants, has cast her Desserts by The Yard as a culinary autobiography, organizing its recipes in chapters like "Brooklyn Inspirations" and "London Interlude." This novel approach may frustrate readers seeking, say, cakes all in one place, but helps make the book the fresh and compelling success it is.
The recipes do the rest. Yard has included a wide range of sweets that either polish old favorites--see her Black-and-White Cookies (from Brooklyn days) and Flourless Chocolate Cake with Meringue Topping (a London creation)--or that invent in ways both enticing and doable. Formulas like Buttermilk Cheesecake; Rhubarb, Apple, and Fennel Crumble; or Concord Grape Soufflés give some idea of her imaginative range, which is, however, always tethered to practicality and good taste. New and seasoned cooks alike will also appreciate her technical niceties (for example, to help soufflés rise, smear butter upwards when greasing mold sides), as well as Sherri's Secrets (for pithless citrus segments, dip them first in cold water then scrape with the back of a knife). With a tempting-in-itself section on basics like Creamy Caramel Sauce, and dozens of color photos, this is a special baking book in every way. --Arthur Boehm
Starred Review. Brooklyn-born Yard worked her way up to reign as Hollywood and Beverly Hills queen of sweet. Executive pastry chef of Puck's Spago empire, she annually creates 1,700 or so perfect desserts for the Governors Ball following the Oscars, such as mousse-filled chocolate boxes on power-painted red carpets the year Julia Roberts won for Erin Brockovich. But Yard hasn't forgotten the rapturous tastes of her childhood; along with celeb-studded, look-at-me tales of her lofty successes, she offers tender memories and recipes for such favorites as Italian bakery Rainbow Cookies. Yard actually delivers what every cookbook promises: news for the professional and foolproof secrets for the avid amateur. From her finger-stirred sugar–water–corn syrup caramel to her assembly-line masterpieces, every ingredient is necessary and every direction makes sense. Fruit desserts, her special passion, transport the reader to Eden. Comprehensive, well-organized and meaningfully illustrated, Yard's book may be the new dessert bible. Color photos not seen by PW. (Nov.)
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Content is the same. There is that old adage "You get what you pay for" and I did. The book was used and a little worn/torn when I received. It was delivered quickly. Read morePublished 19 months ago by elle
I regret buying this book, simply because most of the ingredients mentioned this baking book are way too expensive! Some of the recipes are easy to follow and delicious.Published 23 months ago by Tammy Bragg
You can never be too old to learn more about baking. This book is beautiful, interesting, and very informative. Read morePublished on July 28, 2013 by Jo N
I loved her other book allot, so I bought this one as well. Its a pretty good cook book, however, there really isn't that many deserts in it I would make, just not my cup of tea I... Read morePublished on June 18, 2013 by Baker Man
We love this cookbook. From the Campton Place pancakes to her Chocolate Chip Cookies this cookbook is absolutely amazing. Read morePublished on April 28, 2013 by D. Child
This is one of the most beautiful written and visual pastry books I have ever seen. I bought another for a gift!Published on March 10, 2013 by pxn
Let me start by saying I'm an experienced baker and that I actually liked her first book, but unfortunately some of the recipes in this one don't work. Read morePublished on August 17, 2012 by Baking Mom
I sat down with this book and a handful of post-its, intending to flag recipes for later. I ran out of stickies; there is nothing in this book that I wouldn't make. And eat. Twice. Read morePublished on May 26, 2012 by J. Jackson