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Dessert University (Englisch) Gebundene Ausgabe – 1. September 2004

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Slightly older egg whites--the ones from supermarket eggs are already three to five days old by the time you buy them--whip up smoother and higher than fesh ones. This bit of information introduces the section called Magical Meringues in Roland Mesnier's Dessert University. For 25 years Roland Mesnier has been executive pastry chef at the White House. He's also a teacher who never forgets what it is to be a student. So he's ready, willing, and able to share what he has learned about producing desserts to die for.

There's a gentle, encouraging spirit that runs through this book, and it comes from the unique situation a White House pastry cehf finds himself in. On the one hand he has to prepare high-end restaurant-quality desserts for lunches and dinners that seat people by the hundreds. But the chief responsibility is to a single family and its guests, which makes the work more like a private chef who only has to satisfy one customer. So these are family recipes, in a sense, that can stand up to restaurant specs.

The book opens with a chapter on fruit desserts, a chapter that establishes a simple, user-friendly line. What follows are chapters on Puddings Custards and Souffles; Mousses and Bavarians; Frozen Desserts; Meringues; Crepes and Deloctable Fillings; Breakfast Pastries; Cookies; Tarts and Pies; Cakes; Chocolate Candy and Decorations; Sugar Decorations; and Syrups, Sauces, and Glazes.

At 540-plus pages this is a big, well-illustrated, cleanly written book with clear instructions and concise recipes. But it isn't intiomidating. Rather, it's welcoming. You'll feel as comfortable whipping up an Apple Sorget with Caramel sauce as you willbaking a Chocolate Butter Cake. And the best advice of all from this master? Practice, practice, practice. --Schuyler Ingle


Rosalynn Carter Roland Mesnier's desserts were some of the finest pleasures we enjoyed in the White House. This perfectly delicious collection of his favorite recipes is a wonderful resource for bringing into your home the talent of one of the best chefs in the world. I look forward to trying them myself.

Nancy Reagan We had a lovely eight years at the White House and left with many fond memories. At the top of that list has to be Roland Mesnier, the pastry chef. At the state dinners I couldn't wait for the dessert to be served because it was always something beautiful -- and tasty. Christmas was another special time because Roland would always make a gingerbread house and decorate it differently. One year he made a chimney of jellybeans, and the walk leading up to the house was lined with jellybeans on either side. All for my husband, of course!

Barbara Bush Roland is truly a great pastry chef -- every dessert he created was a delicious work of beauty. He use his special gifts to serve his country in such a way that made George and me so proud to be Americans at state dinners. If there is such a thing as a "genius pastry chef," Roland Mesier is it!

Hillary Rodham Clinton What is so wonderful about Roland Mesnier is that his fantastic pastry and confections always look beautiful and taste divine. During our White House years together, he could work his magic for a small family gathering or a dinner for six hundred. Everything he ever prepared was made with love and an unfaltering dedication to the art of pastry making and the highest standards of his profession. In short, he is the best there is!

Laura Bush What does Roland Mesnier make with seven pounds of chocolate, six pounds of butter, and lots of imagination? Pure perfection! That is what President Bush thinks of his seven-layer chocolate birthday cake, which Roland makes every year. Knowing how much George loves baseball, Roland decorated one cake with baseballs and bats made of blown sugar. You could even see the wood grain in the bats. From birthdays to state dinners, Roland makes every event memorable with his whimsical desserts. His creations are a reflection of him -- creative, original, and sweet as can be.

In diesem Buch (Mehr dazu)
GROWING UP IN FRANCE, I was definitely spoiled when it came to fruit. Lesen Sie die erste Seite
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Die hilfreichsten Kundenrezensionen auf (beta) 27 Rezensionen
58 von 59 Kunden fanden die folgende Rezension hilfreich
The perfect dessert book! 22. Februar 2005
Von DMS - Veröffentlicht auf
Format: Gebundene Ausgabe
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!
16 von 16 Kunden fanden die folgende Rezension hilfreich
the best book 5. Juli 2007
Von cwoodie - Veröffentlicht auf
Format: Gebundene Ausgabe
This is simply the best book on baking I have ever used! I bake a lot. At least one thing every day and I have never owned a book where every recipe I have tried has turned out beautifully until now. If your someone who likes to bake out of a box this book is not for you, but if you've wanted to try something different from your everday items this book is wonderful. Mesnier breaks everything down and teaches you the simplest way to do everything. If there's an easier way to do something, he's found it. It's not like other dessert books, where you've never even heard of half of the ingredients, or they're all super expensive items with long drawn out instructions. I'm now making things that I never in a million years thought I would be able to make. This is the book I turn to for any technique. In fact, I've taken ideas from other books and then put them together using the techniques in this book. Quite simply this is the best book ever!!!! I love it and I recommend it to everyone.
30 von 36 Kunden fanden die folgende Rezension hilfreich
Dessert University by Mesnier 6. August 2004
Von Dr. Joseph S. Maresca - Veröffentlicht auf
Format: Gebundene Ausgabe
This book would be excellent for anyone interested in preparing
quality desserts . It includes recipes for kiwi, peaches and
nuts, dried fruit scones and homemade ice cream. The work is
written in simple English together with easy-to-follow recipes.
It is worth the price for the highly consolidated collection
of desserts from all over the world. Another strength of the
presentation is that the repertoire of menu items can be
customized for weight loss and dietary purposes with a minimum
of effort.
13 von 15 Kunden fanden die folgende Rezension hilfreich
An Extraordinary Book from an Extraordinary Chef! 29. Dezember 2004
Von P. Hoover - Veröffentlicht auf
Format: Gebundene Ausgabe
I have enjoyed Chef Mesnier's cooking classes at major resorts for some years -- they are exceptional in every respect. His new book is even better, if that can be possible. Recipes are clear, easy to follow, and produce consistantly superb results. From family dinners to special occasions, its all in his book. If you love extraordinary desserts, love cooking them, love great cookbooks, or want the perfect gift for anyone who does, this is the book for you. After all, anyone who can please that many Presidents has to be a genius and a saint!
9 von 10 Kunden fanden die folgende Rezension hilfreich
NOT for beginners .......... 3. Mai 2011
Von Jo Burke - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
My mistake. I should have read the reviews closer. The people who think it's great are professional chefs! It's not that the recipes aren't clear, but when you are a beginner you really need pictures. I thought that something with University would be a teaching book, but 18 photos do not a "lavishly illustrated" book make. And without them you're basically stuck as to how it should look when you're finished ... if you are a beginner like myself.
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