An excerpt from Tish Boyle’s latest book, Flavorful: 150 Irresistible Desserts in All-Time Favorite.
Dessert Professional co-editor Tish Boyle has had a long and varied career in the food world, which began after a chance meeting with Julia Child at a cocktail party. Having thought about professional training, Boyle asked for and then followed Child’s advice to enroll in a well-regarded French cooking school: the prestigious La Varenne École de Cuisine in Paris. After graduating, she’s worked as a cook on a barge in Burgundy (where she slept in a “cozy” cabin located directly over a very noisy generator); pastry chef; food stylist; recipe developer; and food editor of several consumer magazines. Boyle was Editor-in-Chief of Chocolatier Magazine for many years, as well as Food Editor of Pastry Art & Design Magazine, a trade magazine for pastry chefs. She’s the author of five dessert-centric cookbooks, and co-author of five others. In her latest book, Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors (Houghton Mifflin Harcourt, 2015; $35), Boyle turns her attention to what she considers to be the nine hottest flavors in the dessert world: vanilla, chocolate, coffee, caramel, sweet cheese, berry, apple, nuts and citrus. Each flavor has its own chapter, and recipes run from simple to elaborate, including everything from simple sorbets and puddings to more elaborate pastries, tarts and cakes. The book is illustrated with beautiful photographs and includes notes on ingredients, equipment and sources. Following are three recipes from this book, a must-have for pastry amateurs and professionals alike. Flavorful is available from amazon.com and barnesandnoble.com.
Excerpt by permission of Houghton Mifflin Harcourt.
Find 'Flavor of the Month' recipes in the DessertProfessional.com Recipe section or click the links below.