Art of the Dessert

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"Ann Amernick's love of her art shines through every recipe in this glorious book. Few pastry chefs are capable of creating gorgeous works of art that also taste delicious. Ann's always do. She has a heartwarming desire to share with the home cook all the knowledge she has amassed over a lifetime of hard work in the kitchen. This book is a delicious distillation of an artist's life's work and a generous gift to anyone who dreams of delighting family and friends with unforgettable desserts."
Patrick O'Connell, ...

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Overview

"Ann Amernick's love of her art shines through every recipe in this glorious book. Few pastry chefs are capable of creating gorgeous works of art that also taste delicious. Ann's always do. She has a heartwarming desire to share with the home cook all the knowledge she has amassed over a lifetime of hard work in the kitchen. This book is a delicious distillation of an artist's life's work and a generous gift to anyone who dreams of delighting family and friends with unforgettable desserts."
Patrick O'Connell, chef and proprietor of The Inn at Little Washington

"Ann has been mastering the classics of pastry for many years, and I am glad she has come out with a beautiful book to showcase her talent and knowledge of pastry."
Daniel Boulud, chef and restaurateur, Daniel, Cafe Boulud, and DB Bistro

"The Art of the Dessert showcases Ann's well-respected career and vast repertoire of knowledge in pastry. This cookbook clearly conveys her passion and talent for baking. It is a perfect complement to the passionate baker's cookbook collection."
François Payard, chef and proprietor of Payard, New York City and São Paolo, and author of Bite Size and Simply Sensational Desserts

"A 'must have' for any serious baker. Ann's years of experience as a professional pastry chef and bakery owner make her an authority in her field. Beautiful and tasty, the recipes in this complete collection are my new best friends. Her jewel-like style when it comes to desserts is irresistible."
Gale Gand, Executive Pastry Chef and partner of Tru, host of the Food Network's Sweet Dreams, and author of Chocolate & Vanilla

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Editorial Reviews

Publishers Weekly

As generous as she is accomplished, Amernick wants home cooks to be able to do what she does; even in the introduction, she explains that she regrets the organization of her 1992 book, Special Desserts, which required page-flipping between recipes to produce some of her more complicated pieces. The new book compensates by risking repetition: for instance, listing ingredients and technique for pastry cream twice in five pages, with a very minor variation—two tablespoons coffee extract for Coffee Eclairs after Robert and two tablespoons Pear William plus heavy cream for Custard-Filled Babas with Pear William. Some cooks will be delighted with the scheme and fascinated by the nuanced differences in the repeated recipes; others may feel babied. Similarly, readers with a feel for history will cherish anecdotes from the author's years in the White House kitchen and her fond relationships with bygone culinary stars, while those in a hurry to get baking may skim the interstitial matter. But everyone—newcomer and seasoned pro—will find solid and sometimes revelatory information about such basic matters as oven temperature. And the triple chocolate terrine she devised when working for Jean-Louis Palladin at the Watergate restaurant is a simple (though tricky) classic that's worth the price of admission. (Apr.)

Copyright 2007 Reed Business Information
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Product Details

  • ISBN-13: 9780471443810
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 4/23/2007
  • Edition number: 1
  • Pages: 384
  • Product dimensions: 7.42 (w) x 9.40 (h) x 1.07 (d)

Meet the Author

Ann Amernick has a rich history in baking, with five James Beard Award nominations for Outstanding Pastry Chef and experience as assistant pastry chef at the White House. Chocolatier and Pastry Art & Design magazines both named her one of the country's top ten pastry chefs, and Marian Burros wrote that "diners tend to forget their manners and lunge" when describing the impact of Amernick's pastry in The New York Times. She served as pastry chef at Jean-Louis at the Watergate and is currently executive pastry chef and co-owner of Palena restaurant in Washington, D.C. Amernick is the author of Special Desserts and the co-author of Soufflés.

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.

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Table of Contents

Acknowledgments.

Introduction.

My Trucs of the Trade.

Cakes and Tortes.

Pies and Tarts.

Cookies and Candies.

Cold Desserts.

Warm Desserts.

Dessert Sandwiches.

Conversions.

Sources.

Index.

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