From the Inside Flap
The Book of Great Desserts Terence Janericco As a professional chef, you’re called upon to create desserts to complement menus, add sparkle to special occasions, and to satisfy particular dietary needs. Yet whatever specific challenges you’re asked to meet, the larger one will always be to offer your patrons irresistible taste treats that will make them come back for more. With Terence Janericco’s new guide to creating an impressive array of enticing desserts, you’ll now be able to accomplish all this more quickly, easily, and confidently than ever before. The Book of Great Desserts offers you more than 750 clear, concise, and detailed recipes, ranging from simple yet beguiling fruit preparations to exotic gateaux. Written by the renowned chef, instructor, and author of several best-selling guides for the professional chef, it serves as an essential learning tool and ready reference that will enable you to vary its recipes to develop an even greater variety of unique desserts. The Book of Great Desserts sensibly begins with the basics on equipment, ingredients, and techniques. Here, you’ll learn how to get the most out of your food processor and microwave…coat a mold with caramel…melt and temper chocolate…create a fluffy meringue…use liqueurs…prepare a water bath…and much more. The book goes on to show the proper preparation of fundamental recipes, including egg-leavened cakes, praline powder, ganache, buttercream frostings, mincemeat, glazes, and ornamental chocolate. From there, the accent is on fresh fruit, as the book provides step-by-step guidance on making captivating fruit desserts, macedoines, cups, and compotes. You’ll discover how to use familiar fruits like apples and oranges in exciting new ways. And you’ll become totally adept at fashioning delectable desserts out of papayas, mangos, and even rarer finds such as carambolas and cactus pears. Maintaining an emphasis on the use of healthful seasonal fruits, this singularly comprehensive resource then vastly enlarges your dessert repertoire. You’ll discover detailed, kitchen-tested instructions for everything from cookies and cold souffles to fritters and frozen desserts, pies and puddings to torten and intricate chocolate delights. Designed to be as crucial to your success as the tools you use every day in your kitchen, The Book of Great Desserts will also prove to be a vital class-room text for culinary instructors, as well as a ready source of inspiration for accomplished home cooks.
About the Author
About the Author Terence Janericco is the owner and operator of Terence Janericco Cooking Classes, a Boston-based culinary school, and is also an instructor in the culinary program at Boston’s Newbury College. He operated his own catering business in Boston for several years, and has worked at such restaurants and hotels as Massachusetts’ Quisset Harbor Hotel, Mayflower Hotel, Vincent’s Restaurant, Vermont’s Equinox Hotel, Maine’s Wind in the Willows, and New York’s Hotel Manhattan. Mr. Janericco’s many books include Soups for the Professional Chef, The Book of Great Breakfasts and Brunches, The Book of Great Hors d’Oeuvres, Fabulous Fruit Desserts, Vegetable Cookery, and Sandwiches for the Professional Chef. He received his B.A. in Classical Civilization from Boston University and attended cooking classes at La Varenne in Paris.
