However delicious the preceding course, a meal is never truly memorable unless it finishes with a spectacular dessert. Whether it's a mile-high meringue, a creamy cheesecake, a rich chocolate mousse swirled with cream and nuts, or just a simple bowl of ice cream, few of us can resist a gorgeous dessert before we leave the table. An introductory chapter covers all the techniques you need to produce the desserts of your dreams, and the recipe chapters that follow include everything from the most decadent creations to the more everyday delights of cookies and brownies.
|Publisher:||Sellers Publishing, Inc.|
|Product dimensions:||6.30(w) x 6.00(h) x 1.20(d)|
About the Author
Wendy Sweetser is a freelance food writer and a member of the UK Guild of Food Writers. She trained at the Cordon Bleu Schools in London and Paris before working in restaurant kitchens and catering for private parties where she quickly discovered that, for the majority of diners, the most eagerly anticipated part of a meal was the dessert. She has worked as the food editor for several leading magazines, she contributes regularly to many food magazines, and is the author of more than twenty books on subjects as diverse as 500 Cocktails, Asian Sauces & Marinades, The Deepfryer Cookbook, and The Connoisseur’s Guide to Fish & Seafood.