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Melissa Clark

Bill Yosses

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

by Bill Yosses (Author), Melissa Clark (Author)

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The acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion.

Most of us don’t have the time to make dessert, and when we do, it is for holidays, birthdays, or a special brunch. Here, selected from his personal repertoire of five thousand recipes, are the eighty best desserts Bill Yosses has ever made, each tailored to our contemporary lives.

The Perfect Finish is playfully organized by occasion: “I’ll Bring Dessert” features recipes easy to pack for potlucks; “Straight from the Oven” includes fruit pies best served warm; and “Pick-Me-Ups” spotlights brownies and chocolate chip cookies that will brighten your day. For the adventurous, Bill groups his guaranteed-to-impress desserts―including his signature warm vanilla cake―in a chapter inspired from his days in one of Manhattan’s finest restaurants, Bouley. Bill also demonstrates technique and unfamiliar ingredients and explains how to store and transport desserts. This is a book for every taste and every experience level, with color pictures of nearly all the beautiful finished desserts. 123 color photographs

Print length

304 pages
Language

English
Publisher

W. W. Norton & Company
Publication date

June 7, 2010
Dimensions

8.4 x 1 x 10.4 inches
ISBN-10

0393059537
ISBN-13

978-0393059533
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Editorial Reviews

From Publishers Weekly

Starred Review. Yosses, executive pastry chef at the White House, and Clark, a noted New York Times food columnist, showcase elegant, luscious desserts suitable for a variety of occasions from brunch to potlucks to fancy celebrations. Recipes are well-detailed and easy-to-follow, even for the novice, and potentially unfamiliar techniques or temperamental ingredients such as segmenting oranges, varieties of yeast, making great meringue, and how to avoid crystallizing caramel are highlighted. With flat and chewy chocolate chip cookies, blood orange squares, grand old-fashioned blueberry jelly rolls, and orange-scented olive oil cakes with fleur de sel, there is something for every palate. The authors include a section on restaurant desserts that can be made at home that includes warm molten vanilla cakes, butterscotch–dulce de leche pudding in teacups, and Bouley banana chocolate tart. They also include recipes for confectionaries such as cardamom nut butterballs, sandy pecan pralines, and coffee toffee. Each recipe lists special equipment needed, and there's a handy baker's minimum equipment list for those who want to increase their tool arsenal. Enhanced by more than 100 delectable color photos, this book is a must-have for all serious bakers and the only book those with a passing interest in baking will ever need. (June)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

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. "

Product details

Publisher ‏ : ‎ W. W. Norton & Company; Illustrated edition (June 7, 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 0393059537
ISBN-13 ‏ : ‎ 978-0393059533
Item Weight ‏ : ‎ 2.72 pounds
Dimensions ‏ : ‎ 8.4 x 1 x 10.4 inches

Best Sellers Rank: #1,043,582 in Books (See Top 100 in Books)
- #1,457 in Deals in Books
- #2,998 in Dessert Baking (Books)
- #3,883 in Quick & Easy Cooking (Books)

Customer Reviews:
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Melissa Clark
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Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series.
Melissa has written 42 cookbooks, including her latest, Dinner: Changing the Game, published by Clarkson Potter. Other books include collaborations with some of New York City’s most celebrated chefs, including Daniel Boulud (Braise), David Bouley (East of Paris), Andrew Feinberg (Franny’s), Claudia Fleming (The Last Course), Bruce and Eric Bromberg (Blue Ribbon Cookbook), and former White House pastry chef Bill Yosses (The Perfect Finish).
Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and has been selected for the Best Food Writing series. Melissa is a regular guest on the Today show and Rachael Ray. She has also been a judge on Iron Chef America. She’s been a frequent guest host on the NPR radio show The Splendid Table and is a regular guest on The Leonard Lopate Show on WNYC.
Born and raised in Brooklyn, Melissa lives there with her husband and daughter. She loves anchovies, radishes, chicken feet, and lox but not in that order.
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Bill Yosses
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Bill Yosses is the author of "The Perfect Finish: Special Desserts for Every Occasion," and 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.
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Customer reviews

4.3 out of 5

50 global ratings

5 star		62%
4 star		15%
3 star		15%
2 star		4%
1 star		4%

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Top reviews from the United States

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MS

Great recipes but be careful about measurements!

Reviewed in the United States 🇺🇸 on November 12, 2010

Verified Purchase

The recipes in this book are fabulous, with one glaring exception. Some of the measurements are off! The very first recipe I made produced cupcakes that were heavy and dry. I could not figure out what I did wrong. I began going back through the recipe, item by item, to find the problem. I found the problem and could not believe it. The usual volumetric measurements are given and then the measurements are given by weight. This is the proper way to bakc, you always use weight. However, when the volumetric measurements were converted by someone, probably not Bill Yost, they made errors. In the recipe I made, the volumetric measure was appropriate, but the weight was twice what it should have been. I ended up using twice the amount of flour due to this.
This book had great recipes, just be sure to double check measurements or you may have problems.

14 people found this helpful

Helpful

Anne N

Beautiful book -- recipes that work

Reviewed in the United States 🇺🇸 on April 6, 2014

Verified Purchase

Received this book from Friendly Books for You. The service could not have been better! I would recommend them highly -- as I would the book itself. It is not only a physically beautiful book, but the recipes work! The directions are clear and you can trust them (although Friendly Books included one Error Correction for a recipe with my book). Thank you Friendly Books!

Helpful

G Clifford

Wish Bill Yosses would say they have found all of the mistakes and made corrections!

Reviewed in the United States 🇺🇸 on June 30, 2016

Verified Purchase

The pictures are beautiful, but with the mistakes, I am a bit afraid to try some of them for fear there are more mistakes. There is a list of some of the mistakes. I wish the authors with note that they have corrected all of the mistakes. I did try the cake on the front, it looked lovely, but not sure I would make it again. The reason I bought the book was to make that cake for my husband's 93 birthday party.

9 people found this helpful

Helpful

Maria da Penha Lanzoni

Sugar made art

Reviewed in the United States 🇺🇸 on July 26, 2010

Verified Purchase

The book was a good surprise, it is much better that I could possibly imagine. It is beautiful, totally ilustraded with magnificent photos. The recepies are so wonderful that you have the wish to rush to the kitchen and make them all. I will make them all, one at a time, it is an aim.

2 people found this helpful

Helpful

NagonMom

bad editing spoils a great cookbook

Reviewed in the United States 🇺🇸 on February 19, 2011

Verified Purchase

I have had this cookbook for months now. Initially I was thrilled, this clearly was an original creative addition to dessert cooking. It was so original, I had to launch a purchasing campaign, because I do not stock almond flour, almond paste, or orgeat. Ok, ready to cook. The chocolate pudding was very nice, and the technique was lovely. The brownies were also nice. The lemon pound cake supreme was the best I have ever had, and I learned how to supreme a lemon, and saturate a pound cake. This is a wonderful recipe! I couldn't wait to make the chocolate pound cake with glaze, it surely was going to be a hit!! Using a cookbook is like establishing a relationship, and having had several successes, I was gaining confidence in the authors. Sadly to say, the chocolate pound cake was compost, or will be today. Dry, not chocolate flavored (my husband said "chalky") I was baffled. The instructions had an odd glitch (advising putting standing mixer onto cooling rack over rimmed baking sheet, obviously not what they wanted). This had alerted me to the possibility that there may have been corrections printed somewhere that would explain this bad cake. Having read the reviews here, I realize that this lovely work is filled with errors, like land mines, to derail the home baker. Very disappointed, and guess I will have to get the kitchen calculator to cross check ingredients. Bad execution. Wish authors would review book and put corrections online somewhere.

17 people found this helpful

Helpful

Sam

SUPER NEW COOK BOOK

Reviewed in the United States 🇺🇸 on June 13, 2010

Verified Purchase

There are some lovely things in this cookbook. I can't wait to try some of them. The recipes seem pretty healthy. Buy this book and have fun.

2 people found this helpful

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fourkids

terrified

Reviewed in the United States 🇺🇸 on February 3, 2011

Verified Purchase

so i have this cookbook and am now terrified to bake anything. why are there no responses from author/editor/anyone? about the publishing mistakes? it is too late for me to return the book but it doesn't seem right that a cookbook should have so many defects.

9 people found this helpful

Helpful

Daria

Five Stars

Reviewed in the United States 🇺🇸 on February 5, 2015

Verified Purchase

ex-library so I won't worry if I get a splash on it

Helpful

Top reviews from other countries

lulutet

My current favorite baking book

Reviewed in Canada 🇨🇦 on November 20, 2012

Verified Purchase

Book arrived in great condition and was definetely worth waiting for, (delivery took a while). My dream came true as far as the price for this treasure is concerned. All of the recipes are terriffic.

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