the appetizer:

The Art of the Dessert by Ann Amernick presents elegant dessert recipes, including Chocolate Babka, Turkish Rice and Rose-Water Pudding, and Schnecken with Vanilla Ice Cream and Ginger Caramel Sauce.

I Love Desserts


The Art of the Dessert

by Ann Amernick

Nominated five times for the James Beard Pastry Chef of the Year award and named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art and Design, Ann Amernick is one of the nation's most accomplished dessert makers. In her new book, The Art of the Dessert, Amernick shares her secrets for making distinctive desserts of all kinds, from cakes and cookies to candies and custards.

More than 34 years of baking experience on every level, from the home kitchen to the White House, have made Amernick an authority on all aspects of pastry making. Home cooks and pastry chefs alike will turn to her book time and time again to find inspiration in Amernick's signature style, which combines stylish, special occasion baking with a homemade touch.

Her recipes elevate family desserts to new, more creative levels including exceptional treats such as Pumpkin Cheesecake with Pecan Squares, Triple Chocolate Terrine, Lemon Caramel Tartlets, Apple Marmalade Sandwiches and Fried Mocha Custard Squares. All the recipes are accessible enough for home bakers to create, yet sophisticated enough to produce upscale, professional-grade results.

Complete with 96 of Amernick's best recipes and 16 stunning full-color photos, The Art of the Dessert also includes expert advice on pastry making techniques, detailed information on ingredients and equipment, useful conversion charts, and shortcuts for everything from maintaining equipment to freezing leftovers.

About the Author

Ann Amernick has a rich history in baking, with five James Beard award nominations for Outstanding Pastry Chef and experience as assistant pastry chef at the White House. She has served as pastry chef at Jean-Louis at the Watergate and is currently executive pastry chef and co-owner of Palena in Washington, D.C., named one of the nation's best restaurants by Gourmet magazine. She has written two previous cookbooks.

  • The Art of the Dessert
  • by Ann Amernick
  • Wiley, 2007
  • 384 pages; $40
  • ISBN: 9780471443810
  • Information provided by the publisher.

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The Art of the Dessert


This page created September 2007

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