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.