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Desserts For Dummies Paperback – October 6, 1997
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You're no dummy to salivate at the thought of Baked Chocolate Pillows, Fallen Chocolate Soufflé, or Mom's Apple Pie. Following the easy, breezy format of the Dummies series, pastry chef Bill Yosses, who spent a decade at the four-star Bouley Restaurant in New York City, takes you through these recipes and 130 more in Desserts for Dummies. The book is cowritten by Bryan Miller, once the restaurant critic for the New York Times. The 16 pages of color photographs in this book are alluring, but a few more illustrations in black and white would help, particularly accompanying the recipes for making puff pastry and strudel dough. You'll dive easily into recipes such as Toasted Coconut Frozen Soufflé and English Trifle, which is made from scratch starting with instructions for sponge cake. Yosses and Miller also offer information on ingredients and techniques to enlarge your repertoire and improve your skills. Dessert making is the most precise form of cooking, and Desserts for Dummies is appropriately less frantic and more direct than other volumes in the Dummies cooking series.
From the Back Cover
"The recipes for Dummies are so delicious I felt compelled to eat the book." Robert Klein, Actor and Comedian "Chef Yosses and Mr. Miller will help anyone who is afraid of baking." Markus Farbinger, Professor and Team Leader for Curriculum and Instruction in Baking Pastry Arts, The Culinary Institute of America
Includes More Than 130 Dessert Recipes Complete With Color Photos and Illustrations!
Need a quick way to dress up a meal? Do you find yourself craving a homemade dessert but don't think you have the time to make one after work? Would you like to be able to decorate a cake and have it look like it came from a bakery? Don't sweat it! With all the tips, techniques, and amazing recipes in Desserts For Dummies, you'll find just what you need to make delicious desserts guaranteed to impress your family and friends. Let These Icons Guide You!
- Highlights information about everybody's favorite ingredients
- Identifies must-know techniques for dessert-making
- Gives tips on how to make an ordinary dessert extraordinary
Inside, you'll discover how to:
- Give in to your chocolate cravings with a chapter for choc-a-holics!
- Make ice cream, sorbet, and other frozen desserts in your own kitchen
- Find the essential elements of dessert-making such as pie crusts, puddings, sauces, and more
- Use fillings, frosting, and decorations to turn a basic cake into a masterpiece
- Whip up impressive (and intimidating) desserts such as soufflés, tarts, and mousses
- Create quick, easy, delicious desserts on a moment's notice
- Dress up your creations with secret tips and techniques from the pros!
- Reduce the fat but not the flavor in almost any dessert recipe
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Top Customer Reviews
The White House has a new executive pastry chef,
William "Bill" Yosses, whose last project was helping
to open lefty Paul Newman's new restaurant in
Westport, Conn. (Dressing Room: A Homegrown
Restaurant) where the emphasis is on locally grown and
As the top pastry chef, Yosses will be responsible for
dessert menus for state dinners and holiday
celebrations among other events. He got a taste of the
work recently when he served as a holiday pastry chef,
and has extensive experience at New York City
"Chef Yosses has impressed us from the start with his
original and delicious creations. He has a light touch
with desserts, and the enthusiasm with which he
approaches his profession makes him a real asset for
all of us in the White House," First Lady Laura said
in announcing the appointment.
Not in the White House press release: Yosses is also
co-author of the cookbook "Desserts for Dummies," an
Amazon.com review of which promised: "Before you know
it, you'll start creating desserts that you've only
dreamed of." -Mary Lu Carnevale