Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive (and Easy) From-Scratch Desserts

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Overview

Looking to impress your friends and family with decadent desserts but afraid you lack the skills to pull it off? Are you reaching for that packaged cake mix and can of frosting instead of whipping something up from scratch? Fear no longer— we’ve got the fix for you. Heather Bertinetti, a talented pastry chef with years of experience in Manhattan’s top eateries, is sharing her insider tips for how to make restaurant-worthy desserts right in your very own kitchen.

Bake It, Don't ...

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Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive (and Easy) From-Scratch Desserts

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Overview

Looking to impress your friends and family with decadent desserts but afraid you lack the skills to pull it off? Are you reaching for that packaged cake mix and can of frosting instead of whipping something up from scratch? Fear no longer— we’ve got the fix for you. Heather Bertinetti, a talented pastry chef with years of experience in Manhattan’s top eateries, is sharing her insider tips for how to make restaurant-worthy desserts right in your very own kitchen.

Bake It, Don't Fake It! is filled with recipes perfect for the home cook, such as Bourbon- Chocolate Pecan Pie, Strawberry Daiquiri Truffles, Red Velvet Macarons, and PB&J Whoopie Pies. Once you learn the whys and why nots of baking, you’ll be able to get creative and give all of your favorite treats a special touch. As an added bonus, you’ll find Heather’s “Chef It Up!” tips throughout the book, where Heather reveals her tricks for giving homemade desserts the wow presentation factor. All of the equipment you’ll need is probably already in your kitchen and all of the ingredients are readily available in your local supermarket, so it’s time to get baking!

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Editorial Reviews

Library Journal
11/15/2013
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.
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Product Details

  • ISBN-13: 9781476735542
  • Publisher: Atria Books
  • Publication date: 11/19/2013
  • Series: Rachael Ray Books Series
  • Pages: 208
  • Sales rank: 237,830
  • Product dimensions: 7.38 (w) x 8.28 (h) x 0.81 (d)

Meet the Author

Heather Bertinetti is the talented young pastry chef working her way through some of Manhattan’s most acclaimed restaurants. After graduating from the Culinary Institute of America with a degree in baking and pastry arts, Heather joined Gramercy Tavern and, just two years later, Per Se. She then went on to open and receive rave reviews at Alto, Convivio, Marea, and Osteria Morini. Heather has been lauded by The New York Times and The Wall Street Journal, and was named in Zagat's 2011 "30 under 30: New York's Hottest Up-and-Comers."

Foreword by Rachael Ray

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  • Anonymous

    Posted May 12, 2014

    Haha

    Im the first one

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