Gourmet: "Like a new best friend...empowering."

Bon Appetit: "The acclaimed executive pastry chef of the Wolfgang Puck empire shares with readers the 'master' techniques that are the foundation of most classic desserts...Outstanding."

New York Times : "Filled with recipes that are within the scope of the home baker...a book that's likely to be as influential for the next generation of pastry chefs as that of her fellow Angelena Nancy Silverton."

From Publishers Weekly: Starred Review. Brooklyn-born Yard worked her way up to reign as Hollywood and Beverly Hills queen of sweet. Executive pastry chef of Puck's Spago empire, she annually creates 1,700 or so perfect desserts for the Governors Ball following the Oscars, such as mousse-filled chocolate boxes on power-painted red carpets the year Julia Roberts won for Erin Brockovich. But Yard hasn't forgotten the rapturous tastes of her childhood; along with celeb-studded, look-at-me tales of her lofty successes, she offers tender memories and recipes for such favorites as Italian bakery Rainbow Cookies. Yard actually delivers what every cookbook promises: news for the professional and foolproof secrets for the avid amateur. From her finger-stirred sugar–water–corn syrup caramel to her assembly-line masterpieces, every ingredient is necessary and every direction makes sense. Fruit desserts, her special passion, transport the reader to Eden. Comprehensive, well-organized and meaningfully illustrated, Yard's book may be the new dessert bible. (Nov.)
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National Author Tour in November
8 x 10 416 pages $35.95
More than 75 color photos throughout
Publication date: November1, 2007