The Art of the Dessert

Author(s): Ann Amernick

Cooking/Wine

A renowned pastry chef shows home bakers how to re-create her signature desserts Nominated four times for the James Beard Pastry Chef of the Year Award and named one of the country’ s top 10 pastry chefs by both Chocolatier and Pastry Art and Design magazines, Ann Amernick is one of the nation’ s most accomplished dessert makers. Now, in this deliciously inspiring cookbook, she shares nearly 100 recipes for distinctive desserts that are sophisticated yet homey, from Chocolate Raspberry Torte and Caramel Nut Cake to Double Coconut Custard Cups and an Apple Marmalade Sandwich. The innovative recipes are accompanied by expert advice on the " hows and whys" of pastry making, including basic techniques, information on ingredients, and helpful tips on everything from freezing leftovers to maintaining bakery tools. Ann Amernick (Washington, DC) is co-owner and executive pastry chef at the Palena restaurant in Washington, D.C., which was named one of the nation’ s best restaurants by Gourmet magazine in 2004. She served as assistant pastry chef at the White House, worked as pastry chef at Jean-Louis at the Watergate, and is the author of several previous cookbooks.

$68.00(NZD)

Available Stock:
0


Add to Wishlist


Product Information

"As generous as she is accomplished, Amernick wants home cooks to be able to do what she does...everyone-newcomer and seasoned pro-will find solid and sometimes revelatory information..." (Publishers Weekly, February 5, 2007) "...an elegant collection of recipes fit for five-star restaurants." (Jewish Tribune, Thursday 16th August")

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 Souffles. 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.

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.

General Fields

  • : 9780471443810
  • : UNKNOWN
  • : UNKNOWN
  • : April 2007
  • : 238mm X 188mm X 26mm
  • : United States
  • : books

Special Fields

  • : Ann Amernick
  • : Hardback
  • : 641.86
  • : 368
  • : photographs