The Art of the Dessert
Publication Date: April 2007
Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in The Art of Dessert she shares nearly 100 recipes for artfully distinctive desserts - the summation of her long and distinguished career as a baker. Amernick's creations often recall familiar foods and flavors - a cheese danish, for example, or a Reese's Peanut Butter Cup - but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelee.
Spanning the whole range of dessert possibilities - cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches - The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Souffle Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving.
Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert components and garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.
Ann Amernick has a rich history in baking, with five James Beard Award nominations for Outstanding Pastry Chef and experience as assistant pastry chef at the White House. Chocolatier and Pastry Art & Design magazines both named her one of the country's top ten pastry chefs, and Marian Burros wrote that "diners tend to forget their manners and lunge" when describing the impact of Amernick's pastry in The New York Times. She served as pastry chef at Jean-Louis at the Watergate and is currently executive pastry chef and co-owner of Palena restaurant in Washington, D.C. Amernick is the author of Special Desserts and the co-author of Soufflés.
Margie Litman is a pastry chef who worked under Ann Amernick for several years at Amernick Bakery in Washington, D.C. She continues to bake professionally and has her own catering company in Bethesda, Maryland.