Contains nearly 100 recipes for various types of desserts. This book also contains photographs and advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating different kinds of dessert components and garnishes.

Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Souffle Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step by step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving. Sixteen striking full color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert components and garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.

Acknowledgments.
Introduction.
My Trucs of the Trade.
Cakes and Tortes.
Pies and Tarts.
Cookies and Candies.
Cold Desserts.
Warm Desserts.
Dessert Sandwiches.
Conversions.
Sources.
Index.