A complete guide to building versatile and creative desserts, The Dessert Architect offers valuable insight into developing a well-balanced dessert menu and modern plating techniques while featuring 50 detailed multicomponent recipes that can be mixed and matched for endless combinations. This landmark work offers suggestions for pairing beverages with desserts, sources for ingredients, and an overview of essential tools and equipment. Its wealth of recipes is thoughtfully organized by main ingredient for easy retrieval. Full-color photographs of each completed dessert--along with step-by-step process shots--serve as a visual reference for the major techniques used in the recipes. The Dessert Architect is an invaluable resource for professional pastry programs and a source of inspiration for chefs worldwide.
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"I would use this book in our foods course. It would fit perfectly. I wouldn't change this proposal, because there is nothing like it on the market. I like that the author has many photos, diagrams and charts proposed. I understand what the author is attempting in the proposal and I applaud him because the information is sorely needed. I am excited about this proposal because it does not exist in the world of baking academia and it is sorely needed. So I would like to see the finished product as soon as it is written. I would most definitely consider adding this course to our classes!" Christopher Thielman, College of DuPage
"This text has a great base for students. It has the classical information as well as the general information any pastry culinarian needs to know. I do believe this has a good explanation of the project. I am excited to see it come to fruition and see if it has fulfilled the description. I think the overview is pretty thorough. I think the order of topics makes good sense." Elena Clement, Johnson & Wales University
"This text could make an excellent required supplement to my Baking course. The description is clear and adequately describes the product. I think that the topics identified are excellent and that they are arranged in a logical sequence. The topics are arranged in a fine order. I would adopt this book for the appropriate course. It will interest the students and further assist the instructors. With a price of $35.00, all students could and would buy this book." David Pantone, Florida Culinary Institute
"I think the proposal represents a fresh and intriguing way of looking at the craft of dessert making. This has the potential to be a unique tool that can revitalize the teaching of pastry and give students a firm foundation that will provide the basis for future growth and development. The author's ideas are sound. I like the fresh approach and the smaller size. Additionally I like the idea of the ingredient "tastings", which could be incorporated into lectures or at the beginning of labs. Adding "Tastings" is an idea that we recently discussed implementing, so the timing of this proposal is excellent." Paul Krebs, Schenectady County Community College
"I general, I like the concept of the Dessert architect. When published I would very much like to see it. The author does a good job of describing the content and goal of the book. I like the way his teaching methods are conducive to the way I teach a course. His building blocks are very strong. I like the tasting charts." Elizabeth Fackler, Alaska Culinary Academy
"This text has a great base for students. It has the classical information as well as the general information any pastry culinarian needs to know. I do believe this has a good explanation of the project. I am excited to see it come to fruition and see if it has fulfilled the description. I think the overview is pretty thorough. I think the order of topics makes good sense." Elena Clement, Johnson & Wales University
"This text could make an excellent required supplement to my Baking course. The description is clear and adequately describes the product. I think that the topics identified are excellent and that they are arranged in a logical sequence. The topics are arranged in a fine order. I would adopt this book for the appropriate course. It will interest the students and further assist the instructors. With a price of $35.00, all students could and would buy this book." David Pantone, Florida Culinary Institute
"I think the proposal represents a fresh and intriguing way of looking at the craft of dessert making. This has the potential to be a unique tool that can revitalize the teaching of pastry and give students a firm foundation that will provide the basis for future growth and development. The author's ideas are sound. I like the fresh approach and the smaller size. Additionally I like the idea of the ingredient "tastings", which could be incorporated into lectures or at the beginning of labs. Adding "Tastings" is an idea that we recently discussed implementing, so the timing of this proposal is excellent." Paul Krebs, Schenectady County Community College
"I general, I like the concept of the Dessert architect. When published I would very much like to see it. The author does a good job of describing the content and goal of the book. I like the way his teaching methods are conducive to the way I teach a course. His building blocks are very strong. I like the tasting charts." Elizabeth Fackler, Alaska Culinary Academy
About the Author
Robert Wemischner is a pastry chef and culinary educator whose long-standing interest in the flavor potential of ingredients has culminated in The Dessert Architect, his fourth culinary book. Robert's career has ranged from a pioneering gourmet-to-go shop to freelance food writing -- he is a regular contributor to Food Arts and Pastry Art and Design, among others -- and from France to California. For the past 18 years, he has taught baking and pastry at Los Angeles Trade Technical College. Robert frequently consults with those in the food service industry and is a regular presenter at professional organizations, including the International Association of Food Professionals, Retailers Bakery Association, and Women Chefs and Restaurateurs.
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12 of 12 people found the following review helpful
By Tim Fischer
Format:Hardcover|Amazon Verified Purchase
The Dessert ArchitectA Pastry Bible
Chef Robert Wemischner's new book is geared to the serious pastry-chef wannabe.
By Tim Fischer | Thursday, 11 February 2010 | 15:00
If you've ever thought about becoming a pastry chef or want to know how a restaurant dessert makes its way from an idea to the kitchen to the plate and ultimately to your table, Robert Wemischner's, "The Dessert Architect" would be a wonderful addition to your library. Wemischner has taught baking and pastry at the Los Angeles Trade Technical College for 18 years. He has written four culinary books, was a pioneer in the gourmet-to-go trend and is a regular contributor to Food Arts and Pastry Art and Design magazines.
Written for pastry students but accessible to anyone interested in learning the essentials, "The Dessert Architect" (available at [...]) is an informed look at what it takes to work in the business today. Featured throughout the six chapters are sidebars from several professional pastry chefs like Gale Gand, Claudia Fleming and Pichet Ong, writing about personal experiences in their own kitchens, offering inspiration and helping to expand this clearly written book into a satisfying baking tool.
Wemischner begins with a chapter on the four cornerstones of pastry: flavor, texture, temperature, and contrast. He uses charts to categorize each, demonstrating, for example, ingredients that are dominant flavors (chocolate, hazelnut), sour (lemon, cranberry), and pungent (ginger, cardamom). As a result, readers are better equipped to understand how the layering of these elements can make a dessert complex. The chapter's final recipe, "A Couple of Doughnuts," incorporates all four cornerstones: caramel coated poached white peaches with white doughnut peach and violet mousse, and a highly recommended buttermilk spiced doughnut precariously perched on top. I have never made doughnuts before so I was eager to try this part of the recipe. With a beautiful assortment of spices including mace, nutmeg and cinnamon, and straightforward instructions that were easy to follow, I could not have been happier with the final results. Now all I have to do is figure out what to do with a gallon of spiced frying oil.
Other chapters focus on ingredients and equipment, creating a dessert menu, beverage pairings, and particularly interesting, plating. Wemischner establishes guidelines on how much sauce to use (too little can be just as bad as too much) and illustrates basic shapes for cakes and ice creams. The tip that I found most useful for home bakers is to draw your design before you put the dessert on the plate.
The book's more than 50 meticulously detailed recipes (you'll need your kitchen scale -- ingredients are measured by weight) are accompanied by full-color photographs by Elon Schoenholz. Recipes, designed for restaurants, are comprised of several components. For instance, the Chocolate Melting Moments Torte Flavored with Assam Tea includes the chocolate tea torte, malted milk chocolate ice cream, a tea-infused plating sauce and an Isomalt (a sugar substitute) and tea garnish. As a home baker, I find it extremely helpful that alongside each recipe is a list of equipment needed and the order in which to make each component. After finishing a recipe, Wemischner challenges his students to think of ways to create that same dessert using the recipe only as a guideline and incorporating alternate flavors or different techniques.
The appendix is filled with information on ingredients, specialty produce, equipment, a concise glossary, and website addresses for spots like the Culinary Institute of America, the French Culinary Institute, even King Arthur Flour, that offer educational opportunities for students.
After finishing Wemischner's book, readers will have a much clearer understanding of what it takes to be a part of a pastry kitchen. But what I enjoyed most about "The Dessert Architect" is Wemischner's commitment to his students: He never lets them stray too far from the fundamentals, and always encourages them to push harder.
--------------------------------------------------------------------------------
Tim Fischer managed The Cook's Library in Los Angeles, named one of the "Top 10 Cookbook Stores in the World" by Saveur. He also has been a judge for the IACP Cookbook Awards for four years.
Chef Robert Wemischner's new book is geared to the serious pastry-chef wannabe.
By Tim Fischer | Thursday, 11 February 2010 | 15:00
If you've ever thought about becoming a pastry chef or want to know how a restaurant dessert makes its way from an idea to the kitchen to the plate and ultimately to your table, Robert Wemischner's, "The Dessert Architect" would be a wonderful addition to your library. Wemischner has taught baking and pastry at the Los Angeles Trade Technical College for 18 years. He has written four culinary books, was a pioneer in the gourmet-to-go trend and is a regular contributor to Food Arts and Pastry Art and Design magazines.
Written for pastry students but accessible to anyone interested in learning the essentials, "The Dessert Architect" (available at [...]) is an informed look at what it takes to work in the business today. Featured throughout the six chapters are sidebars from several professional pastry chefs like Gale Gand, Claudia Fleming and Pichet Ong, writing about personal experiences in their own kitchens, offering inspiration and helping to expand this clearly written book into a satisfying baking tool.
Wemischner begins with a chapter on the four cornerstones of pastry: flavor, texture, temperature, and contrast. He uses charts to categorize each, demonstrating, for example, ingredients that are dominant flavors (chocolate, hazelnut), sour (lemon, cranberry), and pungent (ginger, cardamom). As a result, readers are better equipped to understand how the layering of these elements can make a dessert complex. The chapter's final recipe, "A Couple of Doughnuts," incorporates all four cornerstones: caramel coated poached white peaches with white doughnut peach and violet mousse, and a highly recommended buttermilk spiced doughnut precariously perched on top. I have never made doughnuts before so I was eager to try this part of the recipe. With a beautiful assortment of spices including mace, nutmeg and cinnamon, and straightforward instructions that were easy to follow, I could not have been happier with the final results. Now all I have to do is figure out what to do with a gallon of spiced frying oil.
Other chapters focus on ingredients and equipment, creating a dessert menu, beverage pairings, and particularly interesting, plating. Wemischner establishes guidelines on how much sauce to use (too little can be just as bad as too much) and illustrates basic shapes for cakes and ice creams. The tip that I found most useful for home bakers is to draw your design before you put the dessert on the plate.
The book's more than 50 meticulously detailed recipes (you'll need your kitchen scale -- ingredients are measured by weight) are accompanied by full-color photographs by Elon Schoenholz. Recipes, designed for restaurants, are comprised of several components. For instance, the Chocolate Melting Moments Torte Flavored with Assam Tea includes the chocolate tea torte, malted milk chocolate ice cream, a tea-infused plating sauce and an Isomalt (a sugar substitute) and tea garnish. As a home baker, I find it extremely helpful that alongside each recipe is a list of equipment needed and the order in which to make each component. After finishing a recipe, Wemischner challenges his students to think of ways to create that same dessert using the recipe only as a guideline and incorporating alternate flavors or different techniques.
The appendix is filled with information on ingredients, specialty produce, equipment, a concise glossary, and website addresses for spots like the Culinary Institute of America, the French Culinary Institute, even King Arthur Flour, that offer educational opportunities for students.
After finishing Wemischner's book, readers will have a much clearer understanding of what it takes to be a part of a pastry kitchen. But what I enjoyed most about "The Dessert Architect" is Wemischner's commitment to his students: He never lets them stray too far from the fundamentals, and always encourages them to push harder.
--------------------------------------------------------------------------------
Tim Fischer managed The Cook's Library in Los Angeles, named one of the "Top 10 Cookbook Stores in the World" by Saveur. He also has been a judge for the IACP Cookbook Awards for four years.
16 of 20 people found the following review helpful
By C. Douglas
Format:Hardcover|Amazon Verified Purchase
The title,description and frontcover of the book are promising. There are many recipes, listings, charts and the nice thing is that many american pastry chefs say their word on pastry.
The colorscheme of the book(pale avocado/lime green) is not really appetite raising, nor are the pictures.
The presentation of the desserts on the plate is next to the worst I have ever seen. No sense of colour, no sense of structure, pictures taken at the wrong angle. The one-on-top-of-the-other style of presenting is passé. An architect has to be able to combine shape, colour, flavour and the combinations made here are simply not the best.
Bookfillers of 4 pictures of coffeebeans; we all know what a nutmeg and cinnamon look like. Tonka bean is one of the many things I miss here. Pictures of peanuts walnuts and almonds, but though mentioned, no picture of coquitos. A picture of a bowl with maple syrup(could have been honey or whiskey), but no word on the different grades available.
Though the single recipes of the items are okay, I do not rave about this book and if it wasn't such an effort, I would have returned it.
The colorscheme of the book(pale avocado/lime green) is not really appetite raising, nor are the pictures.
The presentation of the desserts on the plate is next to the worst I have ever seen. No sense of colour, no sense of structure, pictures taken at the wrong angle. The one-on-top-of-the-other style of presenting is passé. An architect has to be able to combine shape, colour, flavour and the combinations made here are simply not the best.
Bookfillers of 4 pictures of coffeebeans; we all know what a nutmeg and cinnamon look like. Tonka bean is one of the many things I miss here. Pictures of peanuts walnuts and almonds, but though mentioned, no picture of coquitos. A picture of a bowl with maple syrup(could have been honey or whiskey), but no word on the different grades available.
Though the single recipes of the items are okay, I do not rave about this book and if it wasn't such an effort, I would have returned it.
8 of 10 people found the following review helpful
By Deden Putra
Format:Hardcover
An essential book for the intermediate baker and professional who is ready to kick up their creative juices. Robert Wemischner offers yet another exceptionally photographed recipe book with over 50 recipes designed for inspiration. This book is both a feast for the palate and a feast for the eyes, providing step-by-step details for each recipe. The tips are exceptional, for presentation ideas, decoration, and even variations ensure that this book will be frequently used and a favorite.
Most Recent Customer Reviews
2.0 out of 5 stars
boring
A terrible book, the pictures look like they were made by a home photographer and the recipes made by a home baker. Not the professional book i was hoping for. Read more
Published 13 months ago by Angi.c
4.0 out of 5 stars
Nice desserts
This book has some very nice (and impressive) desserts. Not edited very well, but full of useful content.
Published on October 1, 2010 by Noelle Jeannine Halter
5.0 out of 5 stars
A real winner for any library catering to professional-quality cooks
THE DESSERT ARCHITECT is a guide to building versatile, creative desserts and developing a balanced dessert menu geared to neo-professional cooks. Read more
Published on October 12, 2009 by Midwest Book Review
5.0 out of 5 stars
a stunning book for making plated desserts
Very informative book. Exciting combinations will tempt you to try on making everything on the pages.
Published on July 30, 2009 by K. Harnpatanakit
5.0 out of 5 stars
The I.M.Pei (or is that I.M Pie) of dessert design
I have just had the pleasure of attending a book signing and tasting for Chef Wemischner's new cook book. Read more
Published on July 19, 2009 by LA Fundraiser
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