The Dessert Architect by Robert Wemischner

  • A couple of doughnuts

    A couple of doughnuts (page 17)

    from The Dessert Architect The Dessert Architect by Robert Wemischner

    • Categories: Fried doughs; Sauces for desserts; Mousses, trifles, custards & creams; Dessert
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Notes about Recipes in this book

  • Rose syrup

    • EmilyR on April 21, 2026

      Straightforward - useful for many recipes. (I used this for the Gâteau Ispahan de Dorie et Pierre). Another good application is the rose lemonade from Maman.

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Reviews about this book

  • Baking Bites

    The recipes in this book can stand alone, but they’re really designed to showcase all the techniques...It can be time consuming...but the book walks you through even complex techniques very carefully.

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  • ISBN 10 1428311777
  • ISBN 13 9781428311770
  • Published Jul 26 2009
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher Cengage Learning, Inc
  • Imprint Thomson Delmar Learning, Division of Thomson Learning

Publishers Text

A complete guide to building versatile and creative desserts, The Dessert Architect offers valuable insight into developing a well-balanced dessert menu and modern plating techniques while featuring 50 detailed multi-component recipes that can be mixed and matched for endless combinations. This landmark work offers suggestions for pairing beverages with desserts, sources for ingredients, and an overview of essential tools and equipment. Its wealth of recipes is thoughtfully organized by main ingredient for easy retrieval. Full-color photographs of each completed dessert - along with step-by-step process shots - serve as a visual reference for the major techniques used in the recipes. The Dessert Architect is an invaluable resource for professional pastry programs and a source of inspiration for chefs worldwide.

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