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After a foreword by television personality and celebrity chef Rachael Ray, professional pastry chef Bertinetti teaches readers how to make restaurant-worthy desserts—including hazelnut dacquoise roulade, maple pumpkin cheesecake, and red velvet macarons—at home. Like Sherry Yard's The Secrets of Baking: Simple Techniques for Sophisticated Desserts, this cookbook contains base recipes (e.g., cakes, crusts, fillings, glazes) that can be combined for more complicated creations. "Chef It Up!" and "Insider Tip" sidebars offer flavor variations and technical tips for bakers looking to hone their craft. VERDICT Novices will benefit from this cookbook's practical information, and experienced bakers will gain new ideas for their repertoire.