The Perfect Finish
Special Desserts for Every Occasion
Publication Date: June 2010
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Most of us don t have the time to make dessert, and when we do, it is for holidays, birthdays, or a special brunch. Here, selected from his personal repertoire of five thousand recipes, are the eighty best desserts Bill Yosses has ever made, each tailored to our contemporary lives. The Perfect Finish is playfully organized by occasion: I ll Bring Dessert features recipes easy to pack for potlucks; Straight from the Oven includes fruit pies best served warm; and Pick-Me-Ups spotlights brownies and chocolate chip cookies that will brighten your day. For the adventurous, Bill groups his guaranteed-to-impress desserts including his signature warm vanilla cake in a chapter inspired from his days in one of Manhattan's finest restaurants, Bouley. Bill also demonstrates technique and unfamiliar ingredients and explains how to store and transport desserts. This is a book for every taste and every experience level, with color pictures of nearly all the beautiful finished desserts.
About the AuthorBill Yosses has been a pastry chef for over thirty years. He has served apprenticeships in France and worked under chefs Daniel Boulud and Thomas Keller at the Polo Restaurant in New York City. He was executive pastry chef at Joseph Citarella in New York City and at the 4-star Bouley Restaurant and Bakery. He currently lives in Washington, DC, and is the executive pastry chef at the White House.
Claudia Fleming is the pastry chef of Gramercy Tavern in New York City. She is the recipient of the 2000 James Beard Award for Outstanding Pastry Chef. Her work has been celebrated in publications such as "The New York Times, Bon Appetit, Food & Wine, Saveur, Vogue," and "Time,"
Melissa Clark is a regular contributor to "The New York Times," among other publications. She is the author of eleven cookbooks.