In The Perfect Finish , legendary pastry chef Bill Yosses has selected eighty of his most spectacular desserts and adapted them for our contemporary lives. The Perfect Finish is playfully organised by the occasions that bring us together.
Among this book's unique features : technique notes; explanations of special ingredients; information on how to store and transport desserts; and colour pictures of nearly all the beautiful finished desserts.
The Perfect Finish is a book for every taste and every experience level, by the most talented pastry chef of his generation.
About the Author
Bill 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.
Melissa Clark writes a weekly column for the New York Times and is the author of many cookbooks. She lives in Brooklyn, New York.
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. His current work 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
Number Of Pages: 286
Published: 7th June 2010
Publisher: WW Norton & Co
Country of Publication: US
Dimensions (cm): 26.2 x 20.9 x 2.591
Weight (kg): 1.232
Edition Number: 1