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Dessert university : more than 300 spectacular recipes and essential lessons from White House pastry chef Roland Mesnier / by Roland Mesnier with Lauren Chattman ; photographer, Maren Caruso ; illustrator, John Burgoyne.

by Mesnier, Roland.

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Simon & Schuster, 2004.

9781501164460 (pbk.)

x, 545 pages : color illustrations ; 24 cm.

Includes index.

The secrets of simply wonderful fruit desserts -- Light and silky puddings, custards, and soufflés -- Versatile mousses and bavarians -- Frozen desserts from simple to spectacular -- Magical meringues -- Delicate crêpes and delectable fillings -- Memorable breakfast pastries and perfect pastry doughs -- Cookies you can count on -- Favorite tarts and pies -- Perfect cakes for all occasions -- Chocolate candy and decorations at home -- Sugar decorations for passionate cooks -- Syrups, sauces, glazes, and other dessert essentials.

"As Executive Pastry Chef at the White House for 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. He shares his expertise and provides more than 300 spectacular recipes. A course in making the full spectrum of spectacular sweets - from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique. 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. Tips on techniques, ingredients, serving suggestions and practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. His fresh-fruit desserts include Bananas in Raspberry Cream, Blueberry Fool and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, soufflés, mousses and Bavarians, ice creams, meringues, crêpes, and breakfast treats (including buttery brioche and croissant doughs). Cookie and bar recipes such as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. 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). More than fifty black-and-white line drawings illustrate Chef Mesnier's instructions"--Provided by publisher.

Chattman, Lauren.

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