Desserts For Dummies - Softcover

In the end, desserts are no harder to make than entrées. And with Desserts For Dummies, you’ll cut even a Wedding Cake recipe down to size, flip Crepes Suzette with aplomb, and throw together a batch of Chocolate Truffles your local chocolatier will envy. And with this handy, down-to-earth guide from a leading pastry chef and a former New York Times restaurant critic, you’ll discover the proper way to read a dessert recipe, organize your ingredients, and also how to:

• Think like a sweet chef—including basic tips on measuring, weighing, presenting, gauging cooking time, and pairing desse rts with meals
• Stock a pantry, and use leftovers creatively (such as caramel and meringue)
• Set up a kitchen—including tips on counter height and ovens
• Select the right cooking tools and how to use them

Before you know it, you’ll start creating desserts that you’ve only dreamed of, like:

• Pies and tarts—including Mom’s Apple Pie, Banana Cream Pie, Raspberry Tart, and Linzertorte
• Puff pastry, cream puffs, and éclairs—Classic Puff Pastry, Profiteroles, Napoleons, and Eclairs
• Crepes and blinis—including Crepes Suzette and Chocolate Blinis with Diced Bananas
• Custards and puddings—including Zabaglione, Vanilla Pastry Cream, Traditional Bread Pudding, and Rice Pudding
• Homemade cakes—including Whipped Cream Layer Cake, Classic Chocolate Mousse Layer Cake, and Yellow Chiffon Cake with Chocolate Frosting