In his twenty-five years as Executive White House Pastry Chef,
Roland Mesnier prided himself on creating a unique dessert for
every special occasion, from elaborate State Dinners and formal
receptions to smaller family gatherings and birthday celebrations.
In "Roland Mesnier's Basic to Beautiful Cakes," the author of the
classic and comprehensive "Dessert University" shows home cooks how
to create desserts that can be beautifully embellished to serve any
occasion by using a small set of foolproof cake recipes.
Hazelnut Ring Cake, for example, can be served on its own at
teatime, as it was in the Reagan White House; or, with the addition
of espresso-flavored whipped cream and a crown of caramelized
phyllo, can become the memorable culmination of an elegant dinner
party. Chocolate Dome Cake (one of the Carters' favorites) can be
topped with raspberry glaze, served with Grand Marnier mousse, or
spangled with berries. Blueberry Upside-Down Cake with yogurt sauce
is a light treat for a long weekend morning; the cherry version,
with its lattice of whipped cream, will delight children and adults
alike, and the truly grand Peach and Spice Upside-Down Cake with
Brioche "Peaches" is a show-stopping confection, elegant enough for
the Clintons to serve to the chancellor of Germany and the prime
minister of England.
Even on the most important ocassions, Chef Mesnier believes that
desserts don't have to be filled with butter and cream. Recipes
like the wheat-free Carrot Cake, the dairy-free Orange Sherbert
Cake with Glazed Oranges, and the low-fat Apricot Souffle Cake with
Apricot Grand Marnier Sauce satisfy guests with special dietary
concerns but still meet Roland's exacting standards for taste and
presentation.
The easy-to-follow instructions for these time-tested recipes
anticipate pitfalls and offer sensible suggestions for when it is
worth to invest in high-end ingredients and equipment and when you
can get by without them, and how to peel and slice fruit for the
most attractive results. With Chef Mesnier taking you through every
step of each carefully constructed recipe, you can be sure that
your cakes will be delicious and spectacular every time.
Soon you will have mastered the basic recipes and a few of the
more advanced techniques, and you will be able to develop a
repertoire of your own. like Chef Mesnier, you'll be able to tailor
your desserts to the tastes of your guests or the spirit of a
celebration. Whether the table is lit by tapers and laid with your
best silver or you are serving a few friends Sunday supper in the
kitchen, you will be able to create sophisticated mouthwatering
desserts that your guests will remember for weeks to come.
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