In presenting to the public this book on SOUPS AND CONSOMMES we feel that we are presenting the most complete authoritative and up-to-date book ever prepared on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure every recipe shown as right. These world-famous chefs have given us their special recipes, and they have made the explanations so plain and so complete that any one can readily understand them. The great chefs who have prepared these recipes for us have all made cooking their life work and have been apprenticed under the finest and most practical teachers in the culinary lines in this country and abroad.
A complete guide to building versatile and creative desserts, The Dessert Architect offers valuable insight into developing a well-balanced dessert menu and modern plating techniques while featuring 50 detailed multi-component recipes that can be mixed and matched for endless combinations.
This landmark work offers suggestions for pairing beverages with desserts, sources for ingredients, and an overview of essential tools and equipment. Its wealth of recipes is thoughtfully organized by main ingredient for easy retrieval.
