Dessert University

3,87 valoración promedio
( 23 valoraciones por Goodreads )
 
9780743223171: Dessert University
Críticas:

Laura Bush

What does Roland Mesnier make with seven pounds of chocolate, six pounds of butter, and lots of imagination? Pure perfection! That is what President Bush thinks of his seven-layer chocolate birthday cake, which Roland makes every year. Knowing how much George loves baseball, Roland decorated one cake with baseballs and bats made of blown sugar. You could even see the wood grain in the bats. From birthdays to state dinners, Roland makes every event memorable with his whimsical desserts. His creations are a reflection of him -- creative, original, and sweet as can be.



Rosalynn Carter

Roland Mesnier's desserts were some of the finest pleasures we enjoyed in the White House. This perfectly delicious collection of his favorite recipes is a wonderful resource for bringing into your home the talent of one of the best chefs in the world. I look forward to trying them myself.



Barbara Bush

Roland is truly a great pastry chef -- every dessert he created was a delicious work of beauty. He use his special gifts to serve his country in such a way that made George and me so proud to be Americans at state dinners. If there is such a thing as a "genius pastry chef," Roland Mesier is it!



Hillary Rodham Clinton

What is so wonderful about Roland Mesnier is that his fantastic pastry and confections always look beautiful and taste divine. During our White House years together, he could work his magic for a small family gathering or a dinner for six hundred. Everything he ever prepared was made with love and an unfaltering dedication to the art of pastry making and the highest standards of his profession. In short, he is the best there is!



Nancy Reagan

We had a lovely eight years at the White House and left with many fond memories. At the top of that list has to be Roland Mesnier, the pastry chef. At the state dinners I couldn't wait for the dessert to be served because it was always something beautiful -- and tasty. Christmas was another special time because Roland would always make a gingerbread house and decorate it differently. One year he made a chimney of jellybeans, and the walk leading up to the house was lined with jellybeans on either side. All for my husband, of course!



Rosalynn Carter Roland Mesnier's desserts were some of the finest pleasures we enjoyed in the White House. This perfectly delicious collection of his favorite recipes is a wonderful resource for bringing into your home the talent of one of the best chefs in the world. I look forward to trying them myself.

Barbara Bush Roland is truly a great pastry chef -- every dessert he created was a delicious work of beauty. He use his special gifts to serve his country in such a way that made George and me so proud to be Americans at state dinners. If there is such a thing as a "genius pastry chef," Roland Mesier is it!

Hillary Rodham Clinton What is so wonderful about Roland Mesnier is that his fantastic pastry and confections always look beautiful and taste divine. During our White House years together, he could work his magic for a small family gathering or a dinner for six hundred. Everything he ever prepared was made with love and an unfaltering dedication to the art of pastry making and the highest standards of his profession. In short, he is the best there is!

Nancy Reagan We had a lovely eight years at the White House and left with many fond memories. At the top of that list has to be Roland Mesnier, the pastry chef. At the state dinners I couldn't wait for the dessert to be served because it was always something beautiful -- and tasty. Christmas was another special time because Roland would always make a gingerbread house and decorate it differently. One year he made a chimney of jellybeans, and the walk leading up to the house was lined with jellybeans on either side. All for my husband, of course!

Laura Bush What does Roland Mesnier make with seven pounds of chocolate, six pounds of butter, and lots of imagination? Pure perfection! That is what President Bush thinks of his seven-layer chocolate birthday cake, which Roland makes every year. Knowing how much George loves baseball, Roland decorated one cake with baseballs and bats made of blown sugar. You could even see the wood grain in the bats. From birthdays to state dinners, Roland makes every event memorable with his whimsical desserts. His creations are a reflection of him -- creative, original, and sweet as can be.

Rosalynn CarterRoland Mesnier's desserts were some of the finest pleasures we enjoyed in the White House. This perfectly delicious collection of his favorite recipes is a wonderful resource for bringing into your home the talent of one of the best chefs in the world. I look forward to trying them myself.

Barbara BushRoland is truly a great pastry chef -- every dessert he created was a delicious work of beauty. He use his special gifts to serve his country in such a way that made George and me so proud to be Americans at state dinners. If there is such a thing as a "genius pastry chef," Roland Mesier is it!

Hillary Rodham ClintonWhat is so wonderful about Roland Mesnier is that his fantastic pastry and confections always look beautiful and taste divine. During our White House years together, he could work his magic for a small family gathering or a dinner for six hundred. Everything he ever prepared was made with love and an unfaltering dedication to the art of pastry making and the highest standards of his profession. In short, he is the best there is!

Nancy ReaganWe had a lovely eight years at the White House and left with many fond memories. At the top of that list has to be Roland Mesnier, the pastry chef. At the state dinners I couldn't wait for the dessert to be served because it was always something beautiful -- and tasty. Christmas was another special time because Roland would always make a gingerbread house and decorate it differently. One year he made a chimney of jellybeans, and the walk leading up to the house was lined with jellybeans on either side. All for my husband, of course!

Laura BushWhat does Roland Mesnier make with seven pounds of chocolate, six pounds of butter, and lots of imagination? Pure perfection! That is what President Bush thinks of his seven-layer chocolate birthday cake, which Roland makes every year. Knowing how much George loves baseball, Roland decorated one cake with baseballs and bats made of blown sugar. You could even see the wood grain in the bats. From birthdays to state dinners, Roland makes every event memorable with his whimsical desserts. His creations are a reflection of him -- creative, original, and sweet as can be.

Reseña del editor:

As Executive Pastry Chef at the White House for almost twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University.
This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sweets--from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. A resource list is also included, so cooks can find the more unusual ingredients they need to make these delectable creations.
Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, souffles, mousses and Bavarians, ice creams, meringues, crepes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier's cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). Ambitious home cooks can even try their hand at making chocolate candy and sugar decorations. A chapter on syrups, sauces, and other dessert components completes the book.
More than fifty black-and-white line drawings throughout illustrate Chef Mesnier's instructions for the more complicated recipes, and there are sixteen stunning color photographs of finished desserts.
Home cooks and professionals spend hundreds of dollars in formal cooking classes to learn what masters like Roland Mesnier have to teach. In Dessert University, Chef Mesnier has distilled the experience and expertise of an extraordinary career into one accessible, user-friendly volume. Whether you're a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without.

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Mesnier, Roland
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ISBN 10: 0743223179 ISBN 13: 9780743223171
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Mesnier, Roland
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Descripción Simon & Schuster, 2004. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0743223179

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Roland Mesnier
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Roland Mesnier
Editorial: Simon Schuster Ltd, United Kingdom (2004)
ISBN 10: 0743223179 ISBN 13: 9780743223171
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Descripción Simon Schuster Ltd, United Kingdom, 2004. Other book format. Estado de conservación: New. 239 x 188 mm. Language: English . Brand New Book. As Executive Pastry Chef at the White House for almost twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University. This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sweets--from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. A resource list is also included, so cooks can find the more unusual ingredients they need to make these delectable creations. Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, souffles, mousses and Bavarians, ice creams, meringues, crepes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier s cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). Ambitious home cooks can even try their hand at making chocolate candy and sugar decorations. A chapter on syrups, sauces, and other dessert components completes the book. More than fifty black-and-white line drawings throughout illustrate Chef Mesnier s instructions for the more complicated recipes, and there are sixteen stunning color photographs of finished desserts. Home cooks and professionals spend hundreds of dollars in formal cooking classes to learn what masters like Roland Mesnier have to teach. In Dessert University, Chef Mesnier has distilled the experience and expertise of an extraordinary career into one accessible, user-friendly volume. Whether you re a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without. Nº de ref. de la librería FLT9780743223171

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Roland Mesnier
Editorial: Simon Schuster Ltd, United Kingdom (2004)
ISBN 10: 0743223179 ISBN 13: 9780743223171
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The Book Depository US
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Descripción Simon Schuster Ltd, United Kingdom, 2004. Other book format. Estado de conservación: New. 239 x 188 mm. Language: English . Brand New Book. As Executive Pastry Chef at the White House for almost twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University. This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sweets--from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. A resource list is also included, so cooks can find the more unusual ingredients they need to make these delectable creations. Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, souffles, mousses and Bavarians, ice creams, meringues, crepes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier s cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). Ambitious home cooks can even try their hand at making chocolate candy and sugar decorations. A chapter on syrups, sauces, and other dessert components completes the book. More than fifty black-and-white line drawings throughout illustrate Chef Mesnier s instructions for the more complicated recipes, and there are sixteen stunning color photographs of finished desserts. Home cooks and professionals spend hundreds of dollars in formal cooking classes to learn what masters like Roland Mesnier have to teach. In Dessert University, Chef Mesnier has distilled the experience and expertise of an extraordinary career into one accessible, user-friendly volume. Whether you re a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without. Nº de ref. de la librería FLT9780743223171

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Lauren Chattman and Roland Mesnier
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Mesnier, Roland
Editorial: Simon & Schuster (2004)
ISBN 10: 0743223179 ISBN 13: 9780743223171
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Descripción Simon & Schuster, 2004. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110743223179

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Roland Mesnier, Lauren Chattman, John Burgoyne (Illustrator), Maren Caruso (Photographer)
Editorial: Simon & Schuster (2004)
ISBN 10: 0743223179 ISBN 13: 9780743223171
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Descripción Simon & Schuster, 2004. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX0743223179

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Roland Mesnier/ Lauren Chattman
Editorial: Simon & Schuster (2004)
ISBN 10: 0743223179 ISBN 13: 9780743223171
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Revaluation Books
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Descripción Simon & Schuster, 2004. Hardcover. Estado de conservación: Brand New. new title edition. 560 pages. 9.75x8.00x2.00 inches. In Stock. Nº de ref. de la librería zk0743223179

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