Dessert University

At twelve, Roland Mesnier began working in a pastry shop in his native France. In 1979, Rosalyn Carter hired him as the executive pastry chef at the White House, where he has delighted First Families and visitors with his extraordinary creations ever since. An accomplished teacher as well as a master chef, Mesnier now gives home cooks a complete course in making the full spectrum of delectable desserts--from muffins, gingerbread, and pumpkin pie, to souffles and stunning special occasion cakes. Mesnier has overseen thousands of dazzling desserts for state dinners and family occasions, but his focus is always on fresh, natural flavors, and making the best tasting, most attractive desserts in the simplest, most efficient way. This is a real teaching book that will appeal equally to the novice and accomplished cook, with recipes organized into chapters from simple to complex. Mesnier starts with fresh fruit desserts like Bananas in Raspberry Cream and moves on to creamy custards, puddings, and souffles, mousses and bavarians, ice creams, meringues, crepes, and breakfast delights. There are irresistible cookies and tarts, and cakes that range from basic to sophisticated. Tips on techniques, ingredients, and serving suggestions are all included, and Mesnier reveals the Five Golden Rules of Pastry that every cook must master. A joy to read and cook from, Dessert University contains the experience and expertise of an extraordinary career condensed into one accessible, practical, and essential volume.