Desserts For Dummies®

"The recipes for ‘Dummies’ are so delicious I felt compelled to eat the book." —Robert Klein, Actor and Comedian "Chef Yosses and Mr. Miller will help anyone who is afraid of baking." — Markus Farbinger, Professor and Team Leader for Curriculum and Instruction in Baking Pastry Arts, The Culinary Institute of America

Includes More Than 130 Dessert Recipes Complete With Color Photos and Illustrations!

Need a quick way to dress up a meal? Do you find yourself craving a homemade dessert but don't think you have the time to make one after work? Would you like to be able to decorate a cake and have it look like it came from a bakery? Don't sweat it! With all the tips, techniques, and amazing recipes in Desserts For Dummies™, you'll find just what you need to make delicious desserts guaranteed to impress your family and friends. Let These Icons Guide You!Highlights information about everybody's favorite ingredientsIdentifies must–know techniques for dessert–makingGives tips on how to make an ordinary dessert extraordinary

Inside, you'll discover how to:Give in to your chocolate cravings — with a chapter for choc–a–holics!Make ice cream, sorbet, and other frozen desserts in your own kitchenFind the essential elements of dessert–making such as pie crusts, puddings, sauces, and moreUse fillings, frosting, and decorations to turn a basic cake into a masterpieceWhip up impressive (and intimidating) desserts such as soufflés, tarts, and moussesCreate quick, easy, delicious desserts on a moment's noticeDress up your creations with secret tips and techniques from the pros!Reduce the fat — but not the flavor — in almost any dessert recipe

PART I: GETTING STARTED.

Chapter .: On Your Mark, Get Set...Whisk!

Chapter 2. Kitchen Setup and Equipment.

PART II: FLOUR POWER: PIE DOUGHS, TARTS, AND PUFF PASTRIES.

Chapter 3: Pies and Tarts.

Chapter 4. All Puffed Up: Puff Pastry, Cream Puffs, and Eclairs.

Chapter 5. Crepes and Blinis.

PART III: EGGING YOU ON.

Chapter 6. The Astonishing Egg.

Chapter 7. Custards and Puddings.

Chapter 8. Things That Go Crunch in the Night: Meringues.

PART IV: A REAL CAKE WALK.

Chapter 9. The World′s Easiest Homemade Cakes.

Chapter 10. Ladyfingers and the Real Tiramisu.

Chapter 1.: Attack of the Killer Cakes.

PART V: GOOD COLD THINGS.

Chapter 12. Granites, Sorbets, and Ice Creams.

Chapter 13: Parfaits and .Frozen Souffles.

PART VI: SPECIAL DESSERTS FOR SPECIAL OCCASIONS.

Chapter 14. You Invited How Many?! Desserts for a Mob –– and Then Some.

Chapter 15. Why Not Make Your Own Wedding Cake?

Chapter 16. Holiday Desserts.

Chapter 1.: Sweets without Sinning: Great Reduced–Fat Desserts.

PART VII: THE PART OF TENS.

Chapter 18. Ten Ways to Make Your Dessert Creations Look Great.

Chapter 19. Ten Desserts You Can Make in 30 Minutes or Less.

Chapter 20. Ten Things You May Want to Know about Chocolate.

PART VIII: APPENDIXES.

Appendix A: Glossary of Common Dessert and Baking Terms.

Appendix B: Common Substitutions, Abbreviations, and Equivalents.

Appendix C: Mail–Order Sources for Equipment and Ingredients.

Stencils.

Index.

Book Registration Information.

About the Authors Bill Yosses is a former pastry chef at the four–star Bouley Restaurant in Manhattan. Currently, he is also the pastry chef at Bouley Bakery, teaches dessert making and baking at the New School for Culinary Arts in Manhattan, and is a visiting instructor at Greystone, the Napa Valley branch of the Culinary Institute of America. He has trained at a number of top bakeries and restaurants in Paris, including Fauchon, La Maison du Chocolat, and Le Notre Pastry School. Bryan Miller is a former New York Times restaurant critic and feature writer and coauthor of IDG Books Worldwide′s Cooking For Dummies?(TM). He has also written eight other books, including four editions of The New York Times Guide to Restaurants, The Seafood Cookbook, Classic to Contemporary, Cuisine Rapide, and A Chef′s Tale. Miller is the recipient of The James Beard Who′s Who Food and Beverage Award, which recognizes outstanding food and wine achievement.