Roland Mesnier's Basic to Beautiful Cakes Hardcover – Oct 16 2007
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About the Author
Roland Mesnier is the former Executive Pastry Chef of the White House. He developed the first professional pastry program in the Washington, D.C., area, at L'Académie de Cuisine, in Bethesda, Maryland. He is also the honorary president of the World Cup of Pastry, and every year L'Académie de Cuisine awards a scholarship in his name. He lives in Virginia.
Lauren Chattman, a former pastry chef, is the author of Instant Gratification, Cool Kitchen, and Mom's Big Book of Baking, among other cookbooks. She lives in Sag Harbor, New York.
Most Helpful Customer Reviews on Amazon.com (beta)
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 :)