Roland Mesnier's Basic to Beautiful Cakes by Roland Mesnier and Lauren Chattman

Roland Mesniers Basic to Beautiful Cakes
Roland Mesnier and Lauren Chattman
Simon & Schuster
October 16, 2007

In his twenty-five years as Executive White House Pastry Chef, Roland Mesnier prided himself on creating a unique dessert for every special occasion, from elaborate State Dinners and formal receptions to smaller family gatherings and birthday celebrations. In Roland Mesniers Basic to Beautiful Cakes, the author of the classic and comprehensive Dessert University shows home cooks how to create desserts that can be beautifully embellished to serve any occasion by using a small set of foolproof cake recipes. With Chef Mesnier taking you through every step of each carefully constructed recipe, you can be sure that your cakes will be delicious and spectacular every time. Soon you will have mastered the basic recipes and a few of the more advanced techniques, and you will be able to develop a repertoire of your own. Like Chef Mesnier, youll be able to tailor your desserts to the tastes of your guests or the spirit of a celebration. Whether the table is lit by tapers and laid with your best silver or you are serving a few friends Sunday supper in the kitchen, you will be able to create sophisticated mouthwatering desserts that your guests will remember for weeks to come.

About the Author
Roland Mesnier is the former Executive Pastry Chef of the White House. He developed the first professional pastry program in the Washington, D.C., area, at LAcadémie de Cuisine, in Bethesda, Maryland. He is also the honorary president of the World Cup of Pastry, and every year LAcadémie de Cuisine awards a scholarship in his name. He lives in Virginia.

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