Shares nearly 100 recipes for artfully distinctive desserts – the summation of Anns long and distinguished career as a baker. Named one of the countrys top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nations most accomplished dessert makers. Now, in The Art of Dessert she shares nearly 100 recipes for artfully distinctive desserts – the summation of her long and distinguished career as a baker. Amernicks creations often recall familiar foods and flavours – a cheese danish, for example, or a Reeses Peanut Butter Cup – but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelee.

Spanning the whole range of dessert possibilities – cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches – The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Souffle Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations youll discover. For each recipe, Amernick offers detailed, step–by–step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving.

Sixteen striking full–colour photographs accompany the recipes, along with Amernicks Trucs of the Trade and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert components and garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show–stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.

Named one of the countrys top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nations most accomplished dessert makers. Now, in The Art of Dessert she shares nearly 100 recipes for artfully distinctive desserts – the summation of her long and distinguished career as a baker. Amernicks creations often recall familiar foods and flavors – a cheese danish, for example, or a Reeses Peanut Butter Cup – but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelee.

About the Author

Margie Litman is a pastry chef who worked under Ann Amernick for several years at Amernick Bakery in Washington, D.C. She continues to bake professionally and has her own catering company in Bethesda, Maryland.

Table of Contents

Author:

Ann Amernick, Margie Litman

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ISBN:

9780471443810

Publish Date:

3/2007

Pages:

350

Publisher:

John Wiley & Sons

Format:

Hardback

Availability:

Approximately 10 - 14 days.
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