Nick Malgieri's Perfect Pastry: Create Fantastic Desserts by Mastering the Basic Techniques

Discusses useful equipment and ingredients, demonstrates the fundamental techniques used in creating pastries, and includes recipes for creams, custards, mousses, meringues, pastry, doughs, and cakes

Malgieri is not only a talented pastry chef but also a born teacher: he has put together a pastry handbook that cooks will come to rely on, with its painstaking attention to detail, intelligent discussions of ingredients and techniques, and clearly written instructions. His array of desserts ranges from simple to elaborate and includes both the repertoire of French classics and brand-new creations. More comprehensive than Jean-Yves Duperret's La Nouvelle Patisserie ( LJ 11/15/88) and less intimidating than professional pastry handbooks, this is highly recommended.
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