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The Dessert Architect Hardcover – June 16, 2009

4.4 out of 5 stars 14 customer reviews

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Editorial Reviews

Review

"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

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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Product Details

  • Hardcover: 432 pages
  • Publisher: Cengage Learning; 1 edition (June 16, 2009)
  • Language: English
  • ISBN-10: 1428311777
  • ISBN-13: 978-1428311770
  • Product Dimensions: 1 x 8.8 x 11 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #988,132 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover 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.
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Format: Hardcover 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.
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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.
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Format: Hardcover Verified Purchase
I'm a professional pastry chef, as in I went to school for it and make my living in the field. I don't have tons of experience and I need ideas and this book has them!

The recipes are legit. They turn out and they taste good. I haven't made a lot of them but the chocolate fondant cake rocks. I've also made a few of the garnishes work exactly like they say they will, etc.

I've had it the months and it's helped me apply techniques I was taught in school in new and interesting ways. It's probably a but much for a home baker to bite off as most of the recipes have several lengthy steps.
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Format: Hardcover
I have just had the pleasure of attending a book signing and tasting for Chef Wemischner's new cook book. Among the desserts from the book that were prepared for the event the "Broiled Fresh Figs, Goat Cheese-Marsarpone Crema with Sweet Basil Sauce and Pine Nut Tuile" was outstanding. The book is full of clear instructions and ingredient lists to prepare high flare delicious desserts and pastries. The Dessert Architect's photography is beautiful enough to serve as a coffee table volume in the living room of any foodie.
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Format: Hardcover
THE DESSERT ARCHITECT is a guide to building versatile, creative desserts and developing a balanced dessert menu geared to neo-professional cooks. From pairing beverages with desserts and locating ingredients to essential kitchen equipment and photos of each completed dessert - including step-by-step shots - this is a real winner for any library catering to professional-quality cooks.
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By Angi.c on April 9, 2012
Format: Hardcover Verified Purchase
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. The general feel of this book it that it was cheaply made and printed. Very disappointing.
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