Overview
A complete guide to building versatile and creative desserts, The Dessert Architect offers valuable insight into developing a well-balanced dessert menu and modern plating techniques while featuring 50 detailed multi-component recipes that can be mixed and matched for endless combinations. This landmark work offers suggestions for pairing beverages with desserts, sources for ingredients, and an overview of essential tools and equipment. Its wealth of recipes is thoughtfully organized by main ingredient for easy retrieval. Full-color photographs of each completed dessert ' along with step-by-step process shots ' serve as a visual reference for the major techniques used in the recipes. The Dessert Architect is an invaluable resource for professional pastry programs and a source of inspiration for chefs worldwide.
Full Product Details
Author: Robert Wemischner (Los Angeles' Trade Technical College)
Publisher: Cengage Learning, Inc
Imprint: Delmar Cengage Learning
Edition: New edition
Dimensions:
Width: 22.70cm
, Height: 2.50cm
, Length: 28.40cm
Weight: 1.545kg
ISBN: 9781428311770
ISBN 10: 1428311777
Pages: 448
Publication Date: 01 June 2009
Audience:
Adult education
,
Professional and scholarly
,
Further / Higher Education
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Reviews
I general, I like the concept of the Dessert architect. When published I would very much like to see it. The author does a good job of describing the content and goal of the book. I like the way his teaching methods are conducive to the way I teach a course. His building blocks are very strong. I like the tasting charts. Elizabeth Fackler, Alaska Culinary Academy
Preface. Acknowledgements. 1. The Four Cornerstones. 2. Ingredients and Equipment. 3. Creating a Dessert Menu. 4. Plating. 5. Beverage Pairings. 6. Desserts. Appendix A. Resources for Ingredients. Appendix B. Web Sites Useful to the Pastry Chef. Appendix C. Organizations Offering Continuing Education Opportunities. Appendix D. Important Temperatures for the Pastry Chef. Bibliography. Glossary. Index.
Author Information
Robert Wemischner is a pastry chef and culinary educator whose long-standing interest in the flavor potential of ingredients has culminated in The Dessert Architect, his fourth culinary book. Robert’s career has ranged from a pioneering gourmet-to-go shop to freelance food writing — he is a regular contributor to Food Arts and Pastry Art and Design, among others — and from France to California. For the past 18 years, he has taught baking and pastry at Los Angeles Trade Technical College. Robert frequently consults with those in the food service industry and is a regular presenter at professional organizations, including the International Association of Food Professionals, Retailers Bakery Association, and Women Chefs and Restaurateurs.
