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A01=Bill Yosses
A01=Melissa Clark
Age Group_Uncategorized
Age Group_Uncategorized
Author_Bill Yosses
Author_Melissa Clark
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Category1=Non-Fiction
Category=WBVQ
COP=United States
Delivery_Delivery within 10-20 working days
Language_English
PA=To order
Price_€20 to €50
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The Perfect Finish: Special Desserts for Every Occasion

3.87 (54 ratings by Goodreads)

English

By (author): Bill Yosses Melissa Clark

Most of us dont have the time to make dessert, and when we do, it is for holidays, birthdays, or a special brunch. Here, selected from his personal repertoire of five thousand recipes, are the eighty best desserts Bill Yosses has ever made, each tailored to our contemporary lives.

The Perfect Finish is playfully organized by occasion: Ill Bring Dessert features recipes easy to pack for potlucks; Straight from the Oven includes fruit pies best served warm; and Pick-Me-Ups spotlights brownies and chocolate chip cookies that will brighten your day. For the adventurous, Bill groups his guaranteed-to-impress dessertsincluding his signature warm vanilla cakein a chapter inspired from his days in one of Manhattans finest restaurants, Bouley. Bill also demonstrates technique and unfamiliar ingredients and explains how to store and transport desserts. This is a book for every taste and every experience level, with color pictures of nearly all the beautiful finished desserts.

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Current price €27.63
Original price €32.50
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A01=Bill YossesA01=Melissa ClarkAge Group_UncategorizedAuthor_Bill YossesAuthor_Melissa Clarkautomatic-updateCategory1=Non-FictionCategory=WBVQCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=To orderPrice_€20 to €50PS=Activesoftlaunch
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Product Details
  • Weight: 1232g
  • Dimensions: 213 x 264mm
  • Publication Date: 23 Jul 2010
  • Publisher: WW Norton & Co
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9780393059533

About Bill YossesMelissa Clark

Bill Yosses has been a pastry chef for over thirty years. He has served apprenticeships in France and worked under chefs Daniel Boulud and Thomas Keller at the Polo Restaurant in New York City. He was executive pastry chef at Joseph Citarella in New York City and at the 4-star Bouley Restaurant and Bakery. He currently lives in Washington DC and is the executive pastry chef at the White House. Melissa Clark writes a weekly column for the New York Times and is the author of many cookbooks. She lives in Brooklyn New York.

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