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including the New York Times best-seller and James Beard Award-winning Maida Heatter's Book of Great Desserts
Several public television shows and numerous cookbooks followed
Pickles and Relishes
from the ribs to the corn pudding
The star of New Orleans Cooking with Kevin Belton heads to multiple parishes found across Louisiana to explore dishes and unique flavor profiles associated with each area of the state
Dessert University Switzerland including the New York TimesFrom 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
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