The Perfect Finish by Bill Yosses
Special Desserts for Every Occasion

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Synopsis

The acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion.

Most of us don’t have the time to make dessert, and when we do, it is for holidays, birthdays, or a special brunch. Here, selected from his personal repertoire of five thousand recipes, are the eighty best desserts Bill Yosses has ever made, each tailored to our contemporary lives.

The Perfect Finish is playfully organized by occasion: “I’ll Bring Dessert” features recipes easy to pack for potlucks; “Straight from the Oven” includes fruit pies best served warm; and “Pick-Me-Ups” spotlights brownies and chocolate chip cookies that will brighten your day. For the adventurous, Bill groups his guaranteed-to-impress desserts—including his signature warm vanilla cake—in a chapter inspired from his days in one of Manhattan’s finest restaurants, Bouley. Bill also demonstrates technique and unfamiliar ingredients and explains how to store and transport desserts. This is a book for every taste and every experience level, with color pictures of nearly all the beautiful finished desserts. 123 color photographs
 

About Bill Yosses

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Bill Yosses has been a pastry chef for over thirty years. He has served apprenticeships in France and worked under chefs Daniel Boulud and Thomas Keller at the Polo Restaurant in New York City. He was executive pastry chef at Joseph Citarella in New York City and at the 4-star Bouley Restaurant and Bakery. He currently lives in Washington, DC, and is the executive pastry chef at the White House. Melissa Clark writes a weekly column for the New York Times and is the author of many cookbooks. She lives in Brooklyn, New York.
 
Published June 7, 2010 by W. W. Norton & Company. 286 pages
Genres: Self Help, Cooking. Non-fiction

Unrated Critic Reviews for The Perfect Finish

LAWeekly

A handful of the recipes, like the Sicilian orange-glazed olive oil cake (Valencia oranges stewed in sugar syrup then pureed, rind and all, in an olive oil-rich batter), include step-by-step photographed instructions.

Aug 30 2010 | Read Full Review of The Perfect Finish: Special D...

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