The acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion. Most of us don’t 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: “I’ll 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 desserts―including his signature warm vanilla cake―in a chapter inspired from his days in one of Manhattan’s 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. 123 color photographs

The Perfect Finish: Special Desserts for Every Occasion

Cookbooks, Food & Wine

Clark, Melissa

Yosses, Bill

Baking

W.W.Norton&Company

Does the thought of baking a cake conjure up a nightmare vision of a 15-ft layer cake, scrolled and fluted with decorations fit for a king? If the word “dessert” just throws you into a cold sweat, the inside scoop on desserts is: they’re actually simple to make. And with the right help...well, just a piece of cake. 
In the end, desserts are no harder to make than entrées. And with Desserts For Dummies, you’ll cut even a Wedding Cake recipe down to size, flip Crepes Suzette with aplomb, and throw together a batch of Chocolate Truffles your local chocolatier will envy. And with this handy, down-to-earth guide from a leading pastry chef and a former New York Times restaurant critic, you’ll discover the proper way to read a dessert recipe, organize your ingredients, and also how to: <ul>
<li>Think like a sweet chef—including basic tips on measuring, weighing, presenting, gauging cooking time, and pairing desse rts with meals</li> <li>Stock a pantry, and use leftovers creatively (such as caramel and meringue)</li> <li>Set up a kitchen—including tips on counter height and ovens</li> <li>Select the right cooking tools and how to use them</li> </ul>
Before you know it, you’ll start creating desserts that you’ve only dreamed of, like: <ul>
<li>Pies and tarts—including Mom’s Apple Pie, Banana Cream Pie, Raspberry Tart, and Linzertorte</li> <li>Puff pastry, cream puffs, and éclairs—Classic Puff Pastry, Profiteroles, Napoleons, and Eclairs</li> <li>Crepes and blinis—including Crepes Suzette and Chocolate Blinis with Diced Bananas</li> <li>Custards and puddings—including Zabaglione, Vanilla Pastry Cream, Traditional Bread Pudding, and Rice Pudding</li> <li>Homemade cakes—including Whipped Cream Layer Cake, Classic Chocolate Mousse Layer Cake, and Yellow Chiffon Cake with Chocolate Frosting</li> </ul> With over 130 delicious recipes to choose from, plus sixteen pages of color photos, a summary cheatsheet of baking essentials, black-and-white how-to illustrations, and humorous cartoons along the way, Desserts For Dummies brings the world of delicious, elegant desserts right to your kitchen. And a little magic into the lives of your friends and family.

Desserts For Dummies

Yates, Alison

For Dummies

The former White House pastry chef for Presidents George W. Bush and Barack Obama presents a healthy, delicious collection of dessert recipes. Treat sugar like salt. This is the mantra of Bill Yosses, a former White House pastry chef, and his secret to baking indulgent yet wholesome desserts that truly satisfy. After being tasked by First Lady Michelle Obama to create healthier treats for her family, he discovered that when he dialed back the sugar in his recipes, his desserts were not only healthier on paper, but they actually tasted better too. In The Sweet Spot, Bill upends the notion of “healthy” desserts and shares an inspiring collection of delectable sweets that reveal the magic that happens when you bake with less sugar. By using it as a flavor enhancer, you can showcase the natural sweetness and unique flavors of your other ingredients, and when you incorporate better, more flavorful add-ins like nut flours, essential oils, herbs, and spices, you’ll be satisfied even if there’s a smaller portion on your plate. From Kabocha Persimmon Pie and Matcha Green Tea Roll with Blackberry Pastry Cream, to Lemon Kaffir Semifreddo and Popped Quinoa Chocolate Cookies, Bill’s treats show us that desserts don’t have to be a source of penance to be exquisite and indulgent. Complete with a professional baker’s tricks of the trade to ensure your confections are as gorgeous as they are delicious, The Sweet Spot is a must-have for anyone looking to up their dessert game. Once you start baking Bill’s way, you’ll be able to have your cake…and eat it too!

The Sweet Spot: Dialing Back Sugar and Amping Up Flavor: A Cookbook

Kaminsky, Peter

Pam Krauss/Avery

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Books by Yosses, Bill