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The Perfect Finish: Special Desserts for Every Occasion Hardcover – Illustrated, 7 June 2010

4.3 out of 5 stars 20 ratings

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Product details

  • Publisher : *Norton agency titles; 1st edition (7 June 2010)
  • Language : English
  • Hardcover : 304 pages
  • ISBN-10 : 0393059537
  • ISBN-13 : 978-0393059533
  • Dimensions : 21.34 x 2.54 x 26.42 cm
  • Customer Reviews:
    4.3 out of 5 stars 20 ratings

Product description


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. "

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.

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4.3 out of 5 stars
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Top reviews from other countries

5.0 out of 5 stars My current favorite baking book
Reviewed in Canada on 20 November 2012
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2.0 out of 5 stars bad editing spoils a great cookbook
Reviewed in the United States on 20 February 2011
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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 2016
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4 people found this helpful
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4.0 out of 5 stars Great recipes but be careful about measurements!
Reviewed in the United States on 13 November 2010
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6 people found this helpful
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3.0 out of 5 stars terrified
Reviewed in the United States on 4 February 2011
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4 people found this helpful
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