"Ann Amernick's love of her art shines through every recipe in this glorious book. Few pastry chefs are capable of creating gorgeous works of art that also taste delicious. Ann's always do. She has a heartwarming desire to share with the home cook all the knowledge she has amassed over a lifetime of hard work in the kitchen. This book is a delicious distillation of an artist's life's work and a generous gift to anyone who dreams of delighting family and friends with unforgettable desserts."
--Patrick O'Connell, chef and proprietor of The Inn at Little Washington "Ann has been mastering the classics of pastry for many years, and I am glad she has come out with a beautiful book to showcase her talent and knowledge of pastry."
--Daniel Boulud, chef and restaurateur, Daniel, Cafe Boulud, and DB Bistro
"The Art of the Dessert showcases Ann's well-respected career and vast repertoire of knowledge in pastry. This cookbook clearly conveys her passion and talent for baking. It is a perfect complement to the passionate baker's cookbook collection."
--Francois Payard, chef and proprietor of Payard, New York City and Sao Paolo, and author of "Bite Size" and "Simply Sensational Desserts"
"A 'must have' for any serious baker. Ann's years of experience as a professional pastry chef and bakery owner make her an authority in her field. Beautiful and tasty, the recipes in this complete collection are my new best friends. Her jewel-like style when it comes to desserts is irresistible."
--Gale Gand, Executive Pastry Chef and partner of Tru, host of the Food Network's "Sweet Dreams," and author of "Chocolate & Vanilla"
Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in "The Art of Dessert" she shares nearly 100 recipes for artfully distinctive desserts - the summation of her long and distinguished career as a baker. Amernick's creations often recall familiar foods and flavors - a cheese danish, for example, or a Reese's Peanut Butter Cup - but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelee.
Spanning the whole range of dessert possibilities - cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches - "The Art of the Dessert" is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Souffle Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving.
Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert components and garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.
