Pastry chefs have a secret weapon?an insiders' list of customers' most popular flavours. Vanilla, berry and cherry, apple, citrus, cheese, nuts, caramel, coffee, and chocolate: These are the sure fire hits that appear on menus across the country time and again. Author Tish Boyle has translated this list of go-to ingredients into a stunning collection of more than 150 recipes for baked goods and other desserts, with a chapter dedicated to each singular flavour. Recipes range from easy cookies and brownies to gorgeous layer cakes to spoonable parfaits to playful takes on donuts, cream puffs, candies, and ice cream. Boyle is a favourite among pastry chefs and bakers in the know for her reliable and pitch-perfect recipes, which are given here in both volume and weight measurements. Combined with luscious photography and a timeless, classic design, this is a must-have for bakers and dessert-lovers of all stripes. AUTHOR: Tish Boyle is co-editor of Dessert Professional magazine and an experienced food writer, author, and pastry chef. Her previous books include 'The Cake Book', 'The Good Cookie', 'Diner Desserts', and 'Chocolate Passion'. Colour illustrations
