The perfect dessert book!
I am quite picky when it comes to purchasing cookbooks. Like a number of other reviewers I too have attended culinary school. Almost all of my instructors were Master European Chefs and I have admired Chef Mesnier's work for years. I usually look at cookbooks and determine their usefullness based on how the recipes compare to those I was taught by my instructors. (Every chef has their own version of how pastry cream buttercream crepes etc...should be prepared.) Chef Mesnier's book is a work of art in itself. The recipes in the book are exceptional. The information included about working with sugar and chocolate are simple to follow and his tips are wonderful. His commentary throughout the book is enjoyable to read. (I thought I was the only person to prefer pastry crust prepared with Crisco rather than butter!) This book is an absolute "must have" for anyone who enjoys creating presenting and eating dessert! More detail ...
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