Dessert Architect

Name: Dessert Architect
Availability: InStock
ISBN: 9781428311770

ISBN-10: 1428311777

ISBN-13: 9781428311770

Edition: 2010

Authors: Robert Wemischner, Michel Suas

List price: $99.95

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Description:

The Dessert Architect is a guide to making multi-component plated desserts, a source of inspiration for pastry chefs and those in training. In its opening chapter, the book sets out to describe the characteristics of a successful dessert which satisfies the Four Cornerstones of Flavor, Texture, Temperature and Contrast and then follows with detailed information about a world of ingredients used in the contemporary dessert-making arena. Featured are tables for educational ingredient tastings and a grid of dessert components illustrating what each contributes to the successfully made dessert. At the core of the book are tips on creating a well-balanced dessert menu, how-tos about plating and…

Book details

List price: $99.95
Copyright year: 2010
Publisher: Delmar Cengage Learning
Publication date: 6/16/2009
Binding: Hardcover
Pages: 432
Size: 8.75" wide x 11.00" long x 1.00" tall
Weight: 3.190
Language: English

Michel Suas is an internationally known baking and pastry chef and founder of the San Francisco Baking Institute. In 2002 he was recognized by the Bread Bakers Guild of America and awarded the prestigious Golden Baguette award for his talent and dedication to the art of professional pastry and artisan bread baking.



Preface


Acknowledgements



The Four Cornerstones



Ingredients and Equipment



Creating a Dessert Menu



Plating



Beverage Pairings



Desserts



Resources for Ingredients



Web Sites Useful to the Pastry Chef



Organizations Offering Continuing Education Opportunities



Important Temperatures for the Pastry Chef


Bibliography


Glossary


Index