The Perfect Finish
Special Desserts for Every Occasion
Will be published approx. on 23. July 2010
Book
Hardback
304 pages
978-0-393-05953-3 (ISBN)
Description
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.
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.
Reviews / Votes
"Bill Yosses knows how to rise to an occasion. If it is a State Dinner or a simple supper he knows exactly the sweet note it should end on. The Perfect Finish represents Bill's generosity perfectly and shares with the reader a lifetime repertoire of clever tricks and techniques in the pastry kitchen." -- Alice Waters, Chez Panisse "I had the honor and pleasure of working with Bill Yosses many years ago as young chefs at the Polo Restaurant in New York City needless to say, he has achieved so much since our early days together. The Perfect Finish lives up to his reputation of being in the forefront in the world of pastry today. His interpretation of classic American desserts is timeless in its simplicity and execution." -- Thomas Keller, The French Laundry "In the world of dessert books, this one is worth buying. Bill's creations deliver exceptional taste and are written for the home baker." -- Daniel Boulud "This book is a must-have for all serious bakers and the only book those with a passing interest in baking will ever need." -- Publishers Weekly (starred review)More details
Language
English
Place of publication
New York
United States
Product notice
sewn/stitched
Paper over boards
With dust jacket
Illustrations
123 color photographs
Dimensions
Height: 261 mm
Width: 211 mm
Thickness: 28 mm
Weight
1236 gr
ISBN-13
978-0-393-05953-3 (9780393059533)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
03/2011
W. W. Norton & Company
€32.49
Available for download
Persons
Bill Yosses is a pastry chef and author of The Perfect Finish. From 2007 to 2014, he held the title of Executive Pastry Chef at the White House and was nicknamed "the Crust Master" by President Barack Obama. Afterward, he served as pastry chef at the Four Seasons Restaurant, and, in 2021, he co-hosted Baker's Dozen, a baking competition show on Hulu. He lives in New York, where he founded Perfect Pie, a pastry company. Melissa Clark writes a weekly column for the New York Times and is the author of many cookbooks. She lives in Brooklyn, New York.