Roland Mesnier's Basic to Beautiful Cakes.

ISBN:

9781416546191

Title:

Author:

Mesnier, Roland.

Personal Author:

Mesnier, Roland.

Physical Description:

1 online resource (242 pages)

Contents:

Intro -- Cover -- Colophon -- Also by Roland Mesnier -- Title Page -- Copyright -- Dedication -- ACKNOWLEDGMENTS -- Contents -- Introduction -- MY FAVORITE AMERICAN CAKES, SOME WITH FRUIT -- 1. Perfect Yellow Cake -- 2. Upside-Down Cakes, Simple to Spectacular -- 3. Banana Cake, Three Ways -- 4. Autumn Applesauce Cake -- 5. First Ladies' Strawberry Cake -- THREE VERY DIFFERENT CHEESECAKES -- 6. American-Style Cheesecake -- 7. An Unusual Cheesecake -- 8. Coeur à la Crème -- DELICIOUS DAIRY-AND WHEAT-FREE CAKES -- 9. Orange Sherbet Cake -- 10. Carrot Cake Made with Spelt -- 11. Wheat-Free Pineapple Cake -- 12. Apricot Soufflé Cake -- NUTS, CHOCOLATE, AND COFFEE -- 13. Hazelnut Ring Cake -- 14. Very Versatile Hazelnut Dacquoise -- 15. Chocolate Soufflé Cake -- 16. President and Mrs. Carter's Dome Cake -- 17. Princess Mary Cake -- 18. Mrs. Clinton's Coffee Genoise -- PUFF PASTRY AND CHOUX PUFF CAKES -- 19. Hollander Cake -- 20. Aurora Pacifica -- 21. Paris Brest -- 22. Croquembouche -- Etc.: Frostings, Fillings, Glazes, Syrups -- Decorating Basics -- Resources -- Equivalency Tables -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

Chattman, Lauren.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2007

Publication Information:

Riverside :

Simon & Schuster,

2007.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.8653	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

In his twenty-five years as Executive White House Pastry Chef, Roland Mesnier prided himself on creating a unique dessert for every special occasion, from elaborate State Dinners and formal receptions to smaller family gatherings and birthday celebrations. In Roland Mesnier's Basic to Beautiful Cakes , the author of the classic and comprehensive Dessert University shows home cooks how to create desserts that can be beautifully embellished to serve any occasion by using a small set of foolproof cake recipes.

Hazelnut Ring Cake, for example, can be served on its own at teatime, as it was in the Reagan White House; or, with the addition of espresso-flavored whipped cream and a crown of caramelized phyllo, can become the memorable culmination of an elegant dinner party. Chocolate Dome Cake (one of the Carters' favorites) can be topped with raspberry glaze, served with Grand Marnier mousse, or spangled with berries. Blueberry Upside-Down Cake with yogurt sauce is a light treat for a long weekend morning; the cherry version, with its lattice of whipped cream, will delight children and adults alike, and the truly grand Peach and Spice Upside-Down Cake with Brioche "Peaches" is a show-stopping confection, elegant enough for the Clintons to serve to the chancellor of Germany and the prime minister of England.

Even on the most important ocassions, Chef Mesnier believes that desserts don't have to be filled with butter and cream. Recipes like the wheat-free Carrot Cake, the dairy-free Orange Sherbert Cake with Glazed Oranges, and the low-fat Apricot Soufflé Cake with Apricot Grand Marnier Sauce satisfy guests with special dietary concerns but still meet Roland's exacting standards for taste and presentation.

The easy-to-follow instructions for these time-tested recipes anticipate pitfalls and offer sensible suggestions for when it is worth to invest in high-end ingredients and equipment and when you can get by without them, and how to peel and slice fruit for the most attractive results. With Chef Mesnier taking you through every step of each carefully constructed recipe, you can be sure that your cakes will be delicious and spectacular every time.

Soon you will have mastered the basic recipes and a few of the more advanced techniques, and you will be able to develop a repertoire of your own. like Chef Mesnier, you'll be able to tailor your desserts to the tastes of your guests or the spirit of a celebration. Whether the table is lit by tapers and laid with your best silver or you are serving a few friends Sunday supper in the kitchen, you will be able to create sophisticated mouthwatering desserts that your guests will remember for weeks to come.

Author Notes

Roland Mesnier is the former Executive Pastry Chef of the White House. He developed the first professional pastry program in the Washington, D.C., area, at L'Académie de Cuisine, in Bethesda, Maryland. He is also the honorary president of the World Cup of Pastry, and every year L'Académie de Cuisine awards a scholarship in his name. He lives in Virginia.

Lauren Chattman , a former pastry chef, is the author of Instant Gratification, Cool Kitchen, and Mom's Big Book of Baking, among other cookbooks. She lives in Sag Harbor, New York.

Reviews (1)

Library Journal Review

Mesnier was the White House pastry chef for 25 years. His first book, also with food writer Chattman, was Dessert University, a baking tutorial for home cooks with an emphasis on the French classics. This latest presents some of his favorite cake recipes that didn't make it into the first book, from First Ladies' Strawberry Cake to Orange Sherbet Cake to Croquembouche. Many of the cakes are quite simple, but each of the 22 basic recipes is accompanied by two somewhat more elaborate variations. Mesnier has an unintimidating style, and he provides glimpses at life at the White House along the way. For most baking collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.