Table of Contents

Preface.
Acknowledgements.
1. The Four Cornerstones.
2. Ingredients and Equipment.
3. Creating a Dessert Menu.
4. Plating.
5. Beverage Pairings.
6. Desserts.
Appendix A. Resources for Ingredients.
Appendix B. Web Sites Useful to the Pastry Chef.
Appendix C. Organizations Offering Continuing Education Opportunities.
Appendix D. Important Temperatures for the Pastry Chef.
Bibliography.
Glossary.
Index.

About the Author

Robert Wemischner is a pastry chef and culinary educator whose long-standing interest in the flavor potential of ingredients has culminated in The Dessert Architect, his fourth culinary book. Robert’s career has ranged from a pioneering gourmet-to-go shop to freelance food writing — he is a regular contributor to Food Arts and Pastry Art and Design, among others — and from France to California. For the past 18 years, he has taught baking and pastry at Los Angeles Trade Technical College. Robert frequently consults with those in the food service industry and is a regular presenter at professional organizations, including the International Association of Food Professionals, Retailers Bakery Association, and Women Chefs and Restaurateurs.

Reviews

Preface. Acknowledgements. 1. The Four Cornerstones. 2. Ingredients and Equipment. 3. Creating a Dessert Menu. 4. Plating. 5. Beverage Pairings. 6. Desserts. Appendix A. Resources for Ingredients. Appendix B. Web Sites Useful to the Pastry Chef. Appendix C. Organizations Offering Continuing Education Opportunities. Appendix D. Important Temperatures for the Pastry Chef. Bibliography. Glossary. Index.