M. D'Ermo leaves nothing to mischance--not even the graham cracker crust recipe you could copy off the box--and is orderly...

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THE CHEF'S DESSERT COOKBOOK

M. D'Ermo leaves nothing to mischance--not even the graham cracker crust recipe you could copy off the box--and is orderly and explicit about equipment, terms, techniques. He's been a chef in Paris, London and Florida and now has his own establishment in Washington, Dominique's. His book spans two continents, from the humble rice pudding to the triumphant Gateau Saint-Honore. from a madeleine to a Sacher Torte, but with lots of predominantly American cakes, pies, cookies, breads (even waffles) to the final bombe which will surprise your guests. None seem difficult--D'Ermo assures you anyone can make a souffle--and there's a final section on low calorie replacements for all the delectables.

Pub Date: Jan. 5, 1975

ISBN: N/A

Page Count: -

Publisher: Atheneum

Review Posted Online: N/A

Kirkus Reviews Issue: Jan. 1, 1975