From the Publisher:
As Executive Pastry Chef at the White House for twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University, which features more than 300 spectacular recipes.
About the Author:
Hired in 1979 by first lady Rosalyn Carter, Roland Mesnier began his career as White House Executive Pastry Chef and went on to become the longest tenured chef ever to serve there. Never content to sit still, on Roland's days off from the White House he developed and taught the first professional Pastry Arts Program at L'Academie de Cuisine in Bethesda, MD – currently ranked in the top 10 Culinary schools in the U.S.
Chef Mesnier has won 18 gold medals, 4 silver and 3 bronze for his pastry creations in competitions around the world. He is a member of the Academie Culinaire de France and the recipient of many awards and accolades which include: the French Legion of Honor in 2005 – the highest honor bestowed on a French citizen; that same year he was inducted into the Chocolate and Pastry Hall of Fame in New York. He was awarded a Doctorate of Culinary Arts from the prestigious Johnson ; Wales University in South Carolina. He is the author of three books, Dessert University, Basic to Beautiful Cakes and All the Presidents Pastries: Twenty Five Years at the White House, A Memoir.
Release Date: 2004
Condition: Fine/Like New
