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The Perfect Finish: Special Desserts for Every Occasion Kindle Edition
by
Bill Yosses
(Author),
Melissa Clark
(Author)
Format: Kindle Edition
Bill Yosses
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Melissa Clark
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Product description
Review
Bill Yosses knows how to rise to an occasion. If it is a State Dinner or a simple supper he knows exactly the sweet note it should end on. The Perfect Finish represents Bill s generosity perfectly and shares with the reader a lifetime repertoire of clever tricks and techniques in the pastry kitchen. --Alice Waters, Chez Panisse"
For the past thirty years, Bill Yosses has gained a quiet, unsurpassed celebrity among chefs and pastry enthusiasts. The Perfect Finish is the summation of that career, and it s the most impressive homage to baking I've seen in a long time. It s beautiful a testament to his flawless artistry. It s practical organized to suit both the spontaneous and the occasion-specific baker. And it s wise full of Bill s unimpeachable skill and knowledge. It s perfect, really an accomplishment that would be remarkable, were it not so predictable. --Dan Barber, Blue Hill"
I had the honor and pleasure of working with Bill Yosses many years ago as young chefs at the Polo Restaurant in New York City needless to say, he has achieved so much since our early days together. His current work The Perfect Finish lives up to his reputation of being in the forefront in the world of pastry today. His interpretation of classic American desserts is timeless in its simplicity and execution. --Thomas Keller, The French Laundry"
In the world of dessert books, this one is worth buying. Bill s creations deliver exceptional taste and are written for the home baker. --Daniel Boulud"
Starred Review. A must-have for all serious bakers and the only book those with a passing interest in baking will ever need. "
The Perfect Finish passes my first test for a cookbook, which is: Does it make me daydream about the dinner party (or brunch) at which I ll serve these recipes? In this case, the yes! came from the retro-fabulous Bouley banana-chocolate tart, which derives its cleverness from fruit caramelized with lime juice. Or maybe it was the creme-fraiche pancakes, the chocolate-caramel tart with sea salt or the chocolate-chunk cookies goosed with Nutella.... Their useful tips...make cooking from this book a reassuring experience, like having a fairy godmother in the kitchen. I hope the Obama girls are taking notes. " --This text refers to the hardcover edition.
For the past thirty years, Bill Yosses has gained a quiet, unsurpassed celebrity among chefs and pastry enthusiasts. The Perfect Finish is the summation of that career, and it s the most impressive homage to baking I've seen in a long time. It s beautiful a testament to his flawless artistry. It s practical organized to suit both the spontaneous and the occasion-specific baker. And it s wise full of Bill s unimpeachable skill and knowledge. It s perfect, really an accomplishment that would be remarkable, were it not so predictable. --Dan Barber, Blue Hill"
I had the honor and pleasure of working with Bill Yosses many years ago as young chefs at the Polo Restaurant in New York City needless to say, he has achieved so much since our early days together. His current work The Perfect Finish lives up to his reputation of being in the forefront in the world of pastry today. His interpretation of classic American desserts is timeless in its simplicity and execution. --Thomas Keller, The French Laundry"
In the world of dessert books, this one is worth buying. Bill s creations deliver exceptional taste and are written for the home baker. --Daniel Boulud"
Starred Review. A must-have for all serious bakers and the only book those with a passing interest in baking will ever need. "
The Perfect Finish passes my first test for a cookbook, which is: Does it make me daydream about the dinner party (or brunch) at which I ll serve these recipes? In this case, the yes! came from the retro-fabulous Bouley banana-chocolate tart, which derives its cleverness from fruit caramelized with lime juice. Or maybe it was the creme-fraiche pancakes, the chocolate-caramel tart with sea salt or the chocolate-chunk cookies goosed with Nutella.... Their useful tips...make cooking from this book a reassuring experience, like having a fairy godmother in the kitchen. I hope the Obama girls are taking notes. " --This text refers to the hardcover edition.
About the Author
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. --This text refers to the hardcover edition.
Melissa Clark writes a weekly column for the New York Times and is the author of many cookbooks. She lives in Brooklyn, New York. --This text refers to the hardcover edition.
Product details
- ASIN : B07GYLRX92
- Publisher : W. W. Norton & Company; Illustrated edition (17 March 2011)
- Language : English
- File size : 45570 KB
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 304 pages
- Customer Reviews:
Customer reviews
4.3 out of 5 stars
4.3 out of 5
20 global ratings
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Top reviews from other countries

lulutet
5.0 out of 5 stars
My current favorite baking book
Reviewed in Canada on 20 November 2012Verified Purchase
Book arrived in great condition and was definetely worth waiting for, (delivery took a while). My dream came true as far as the price for this treasure is concerned. All of the recipes are terriffic.
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NagonMom
2.0 out of 5 stars
bad editing spoils a great cookbook
Reviewed in the United States on 20 February 2011Verified Purchase
I have had this cookbook for months now. Initially I was thrilled, this clearly was an original creative addition to dessert cooking. It was so original, I had to launch a purchasing campaign, because I do not stock almond flour, almond paste, or orgeat. Ok, ready to cook. The chocolate pudding was very nice, and the technique was lovely. The brownies were also nice. The lemon pound cake supreme was the best I have ever had, and I learned how to supreme a lemon, and saturate a pound cake. This is a wonderful recipe! I couldn't wait to make the chocolate pound cake with glaze, it surely was going to be a hit!! Using a cookbook is like establishing a relationship, and having had several successes, I was gaining confidence in the authors. Sadly to say, the chocolate pound cake was compost, or will be today. Dry, not chocolate flavored (my husband said "chalky") I was baffled. The instructions had an odd glitch (advising putting standing mixer onto cooling rack over rimmed baking sheet, obviously not what they wanted). This had alerted me to the possibility that there may have been corrections printed somewhere that would explain this bad cake. Having read the reviews here, I realize that this lovely work is filled with errors, like land mines, to derail the home baker. Very disappointed, and guess I will have to get the kitchen calculator to cross check ingredients. Bad execution. Wish authors would review book and put corrections online somewhere.
11 people found this helpful
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G Clifford
3.0 out of 5 stars
Wish Bill Yosses would say they have found all of the mistakes and made corrections!
Reviewed in the United States on 30 June 2016Verified Purchase
The pictures are beautiful, but with the mistakes, I am a bit afraid to try some of them for fear there are more mistakes. There is a list of some of the mistakes. I wish the authors with note that they have corrected all of the mistakes. I did try the cake on the front, it looked lovely, but not sure I would make it again. The reason I bought the book was to make that cake for my husband's 93 birthday party.
4 people found this helpful
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MS
4.0 out of 5 stars
Great recipes but be careful about measurements!
Reviewed in the United States on 13 November 2010Verified Purchase
The recipes in this book are fabulous, with one glaring exception. Some of the measurements are off! The very first recipe I made produced cupcakes that were heavy and dry. I could not figure out what I did wrong. I began going back through the recipe, item by item, to find the problem. I found the problem and could not believe it. The usual volumetric measurements are given and then the measurements are given by weight. This is the proper way to bakc, you always use weight. However, when the volumetric measurements were converted by someone, probably not Bill Yost, they made errors. In the recipe I made, the volumetric measure was appropriate, but the weight was twice what it should have been. I ended up using twice the amount of flour due to this.
This book had great recipes, just be sure to double check measurements or you may have problems.
This book had great recipes, just be sure to double check measurements or you may have problems.
6 people found this helpful
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fourkids
3.0 out of 5 stars
terrified
Reviewed in the United States on 4 February 2011Verified Purchase
so i have this cookbook and am now terrified to bake anything. why are there no responses from author/editor/anyone? about the publishing mistakes? it is too late for me to return the book but it doesn't seem right that a cookbook should have so many defects.
4 people found this helpful
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