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The Perfect Finish: Special Desserts for Every Occasion Hardcover – June 7, 2010
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Starred Review. A must-have for all serious bakers and the only book those with a passing interest in baking will ever need. "
For the past thirty years, Bill Yosses has gained a quiet, unsurpassed celebrity among chefs and pastry enthusiasts. The Perfect Finish is the summation of that career, and it s the most impressive homage to baking I've seen in a long time. It s beautiful a testament to his flawless artistry. It s practical organized to suit both the spontaneous and the occasion-specific baker. And it s wise full of Bill s unimpeachable skill and knowledge. It s perfect, really an accomplishment that would be remarkable, were it not so predictable. --Dan Barber, Blue Hill"
Bill Yosses knows how to rise to an occasion. If it is a State Dinner or a simple supper he knows exactly the sweet note it should end on. The Perfect Finish represents Bill s generosity perfectly and shares with the reader a lifetime repertoire of clever tricks and techniques in the pastry kitchen. --Alice Waters, Chez Panisse"
The Perfect Finish passes my first test for a cookbook, which is: Does it make me daydream about the dinner party (or brunch) at which I ll serve these recipes? In this case, the yes! came from the retro-fabulous Bouley banana-chocolate tart, which derives its cleverness from fruit caramelized with lime juice. Or maybe it was the creme-fraiche pancakes, the chocolate-caramel tart with sea salt or the chocolate-chunk cookies goosed with Nutella.... Their useful tips...make cooking from this book a reassuring experience, like having a fairy godmother in the kitchen. I hope the Obama girls are taking notes. "
I had the honor and pleasure of working with Bill Yosses many years ago as young chefs at the Polo Restaurant in New York City needless to say, he has achieved so much since our early days together. His current work The Perfect Finish lives up to his reputation of being in the forefront in the world of pastry today. His interpretation of classic American desserts is timeless in its simplicity and execution. --Thomas Keller, The French Laundry"
Top Customer Reviews
Our apologies for the misprints in the book, I hope the following corrections help.
1. page 25, 2 cups Cake Flour is 8 oz (not 16oz)
2. page 25. half cup sugar should be 3.5 oz (100grams) (not 6oz, 170 g)
3. page 183, should read "2 cups strong brewed coffee (16 oz , 454 grams)
4. page 186, second line should read "repeat TWO more times to obtain 4 layers from each of the two cakes
5. page 217, ingredients for PEANUT BUTTER WHITE CHOCOLATE MOUSSE
should read 2 ¼ cups heavy cream (18 ounces. 513g)
Methods and Direction;
6. page 150, directions "FOR THE CAKE" step 3 last sentence, "set on a rack over a rimmed baking sheet" is meant for step 5 when you are glazing the finished cake.
7 page 26, step 5 should read "Whisk together sugar, lemon juice and zest" not "egg white and milk" .
8. page 183, Red Eye Devils Food Cake just above the recipe should read:
"MAKES 1 (9 -INCH ) 8 LAYER CAKE TO SERVE 10".
9. Page 193 and 194 Small Lemon Chiffon Layer Cake; the 4 large eggs are whole not separated
Imagine my disappointment when I began baking and discovered that the book is riddled with typos. The number of cups of cream called for in the ingredients list in the Devil Dogs recipe, for example, is significantly short of the number of cups called for over the course of the recipe; buy the amount listed, and you will find yourself running short in the middle of a tricky step. The photo of the Orange Glazed Olive Oil cake shows a dense, moist cake akin to a fallen souffle. The 4 eggs, 2 tsp baking powder, 1 tsp baking soda called for, though, results in a fluffy pound cake. I suspect the actual recipe required the eggs alone.
Take a look at the table of contents, with its wildly creative ideas. Then go off and make up your own recipes; you have about as much chance of success as you do trying to follow the instructions given in this book.
Beautiful as the photos are, I much prefer cookbooks that put the photos in the middle of the book, so that the list of ingredients and the directions are visible at the same time. In The Perfect Finish, you're flipping pages constantly to refer back to the ingredient list.
If I make anything else out of the book, I'll: 1. double-check the instructions before starting and 2. photocopy the recipe so that I can see all the pertinent information at once instead of it being displaced by a photo.
P.S. the cake was yummy and my family loved it.
Most Recent Customer Reviews
The pictures are beautiful, but with the mistakes, I am a bit afraid to try some of them for fear there are more mistakes. There is a list of some of the mistakes. Read morePublished 1 month ago by G Clifford
Let’s talk about the negatives first. Bill Yosses, the former pastry chef at the White House—he was hired by Laura Bush and baked for the Obamas—obviously should have had a better... Read morePublished 16 months ago by Foster Corbin
HOW did this make it through to printing? So many errors in the recipes. This books should be pulled from sales. (Read other reviews before buying)Published 16 months ago by Kristi
Received this book from Friendly Books for You. The service could not have been better! I would recommend them highly -- as I would the book itself. Read morePublished on April 6, 2014 by Anne N
Had high hopes...as a baker and dessert lover, I had hoped this would be a great addition to my dessert cook book collection. Not so! Read morePublished on August 23, 2013 by A happy farmer
Was interested in purchasing this cookbook after reading about it on a recipe website
but Holy Heck - there's no way that I'd purchase this after having read the reviews. Read more
I work as a baker. This book was very inspiring and brought to light many ideas! However, Im also super disappointed in the book. Read morePublished on March 18, 2012 by Ann Falco