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Roland Mesnier's Basic to Beautiful Cakes Hardcover – Oct 16 2007

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Product Details

  • Hardcover: 304 pages
  • Publisher: Simon & Schuster; 1 edition (Oct. 16 2007)
  • Language: English
  • ISBN-10: 0743287894
  • ISBN-13: 978-0743287890
  • Product Dimensions: 23.9 x 19.3 x 2.6 cm
  • Shipping Weight: 816 g
  • Amazon Bestsellers Rank: #703,917 in Books (See Top 100 in Books)

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on (beta) 14 reviews
11 of 11 people found the following review helpful
Wonderful Book. Easy to follow. Aug. 29 2008
By C. Smith - Published on
Format: Hardcover
I purchased this book after attending a cooking class that Mesnier had at a local cooking school I like to occasionaly visit. He was great. This book is just as a great. I'm not the best cook or anywhere near the best cook but the Cherry Trifle cake helped me when a cook-off at work for best Dessert. The American crust-less cheesecake is to die for; it even list sauces to top with -- fresh chunky strawberry sauce is my favorite. All I can say about this book is buy it, buy it, buy it.
20 of 24 people found the following review helpful
Wanted more pictures Jan. 7 2008
By Lorraine Hooper - Published on
Format: Hardcover
I have such respect for Mesnier as a pastry chef and am fascinated by the idea of his creating special desserts for all the special occasions at the white house. I was only disappointed that there were not more photos of his fabulous creations. This book has only 16 pictures. I craved much more visually.
5 of 5 people found the following review helpful
Absolutely Fabulous and Surprisingly Versatile Dec 9 2009
By jehren - Published on
Format: Hardcover Verified Purchase
So far I've tried the Hazelnut Dacquoise Cake, Coffee Genoise, and the Summertime Strawberry Cake. Mr. Mesnier layers recipe over recipe, which has actually enabled me to be more versatile. The hazelnut meringue cake layers can be made in smaller sizes for the best tasting cookies you've ever eaten, and you can stuff them with the sinfully delicious freezable chocolate mousse (the best I've ever had) and serve as "ice cream" sandwiches. The pastry cream for the Strawberry cake (without Grand Marnier)is perfect for eclair filling. Great instruction on how to make ganache and how to temper chocolate. I do have two suggestions for any who attempt many of the cakes in this book- there is A LOT of folding of ingredients. Do yourself a favor and buy a large folding spatula, and! try freezing your egg whites the day before and defrosting them to room temperature when ready to make your cake. A proper spatula and this nifty freezing trick will keep your batters or meringues from deflating. And I'm pretty sure that you'll want to have use of a stand mixer, bc some of these (cake) recipes will not be easy w/o it. Mr. Mesnier gives you a list of supplies at the beginning of the book, too. Everything I've made from this book has been exceptional.
Update: I thought I'd note for the vanilla custard sauce that goes into the hazelnut dacquoise cake- Messnier says that egg must be cooked up to 160 degrees to reach the safe zone, but I have found that in order for this sauce to thicken, it must reach about 180 degrees. Also, for the Summertime Strawberry Cake- do not try and fold the flour mix into the egg mixture while it's in the stand mixer bowl AND the flour should be added slowly (I sift small amounts at a time) and fold. Kind of tricky :)
3 of 3 people found the following review helpful
Stunningly July 22 2008
By J. Strauss - Published on
Format: Hardcover
In Roland Mesnier's Basic to Beautiful Cakes, Chef Mesnier offers a stunning selection of delicious and dependable cake recipes. From the basic but "Perfect Yellow Cake," to the more time intensive and skill demanding (but oh so worth it) "Mouse-filled Chocolate Soufflé Cake," each recipe guides you to a spectacular and delicious result. The "Peach and Spice Upside-Down Cake" is a truly a summertime gem. Alas, if only there were more color photos showcasing Chef Mesnier's breathtaking artistry...
2 of 2 people found the following review helpful
Perfect Title May 16 2010
By Neda Hilliard - Published on
Verified Purchase
I am a pretty good baker, but had never thought I could tackle more advanced techniques such as genoise with soaking syrups and different kinds of meringues. This book took the fear out of it, and with the tips and superb step-by-step directions, I was quite successful my first tries! One of the best things about this book is the freedom to take the basics and add your own twist, just as Chef Mesnier has demonstrated by starting with the same cake recipes but dressed up or down to fit the occasion. There are also other types of pastry (i.e., brioche "peaches") that are examined in this book as well as just cakes.

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