| #30912 in Books | 2004-09-01 | 2004-09-01 | Original language:English | PDF # 1 | 9.25 x1.60 x7.37l,3.01 | File Name: 0743223179 | 608 pages
||0 of 0 people found the following review helpful.| "So-so" so far|By Diana|I agree with another reviewer who said this book isn't for beginners. In truth, I've only made one thing so far, the summer tomato tart with the pate brisee. The recipe for the pate brisee called for 1/2 C water and to beat 2 minutes. It was water logged and after 30 seconds was obviously overtaxed. Martha Stewart's recipe for pate brisee called for|.com |Slightly older egg whites--the ones from supermarket eggs are already three to five days old by the time you buy them--whip up smoother and higher than fesh ones. This bit of information introduces the section called Magical Meringues in Roland Mesnier's
As Executive Pastry Chef at the White House for almost twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University.
This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sw...
[PDF.yn61] Dessert University Rating: 3.69 (461 Votes)
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You easily download any file type for your gadget.Dessert University | Roland Mesnier.Not only was the story interesting, engaging and relatable, it also teaches lessons.
