"Great Desserts covers the entire range, from the simplest fresh fruit salad to the supremely elegant Riz a I Imperatrice. The author begins with a section on the world's fruits, which gives a unique insight into the art of creating desserts, for it is on the flavour of fine art fruit that the deliciousness of many of them depends. Thereafter, the book developes into a complete guide to dessert making. All the techniques are covered from meringue, pastry, custard and souffle making, through the spectrum of iced desserts and on to the mysteries of babas, creams, petits fours and sauces."--BOOK JACKET.

Calling all chocoholics, this volume presents the history of chocolate and cocoa production, techniques for working with chocolate, and 180 recipes featuring chocolate.

Drawn from all over the world, the recipes given here range from simple everyday fare to refined dinner party dishes.

For those who can't enough cheese, this book has information on the history and process of cheesemaking, an encyclopedia of cheese, and 180 recipes featuring cheese.