by Arthur L. Meyer
illustrated by John A. Wilson
introduction by Alain LeNôtre
University of Texas Press, 1997
Paper: 978-0-292-72388-7 | Cloth: 978-0-292-75201-6 | eISBN: 978-0-292-78812-1
Library of Congress Classification TX773.M48 1997
Dewey Decimal Classification 641.86


With layer upon layer of rich, dense cake and delicate buttercream subtly flavored with fruit, chocolate, or nuts, classic European tortes crown the pinnacle of Old World baking. Make them with the freshest produce of the fields and orchards of Texas—oranges, peaches, pecans, raspberries, blueberries, plums, apricots, figs, strawberries, and kiwis—and you will discover the New World's ultimate desserts.

In this cookbook, Master Baker Arthur L. Meyer presents forty-three original, kitchen-tested recipes for fruit, nut, and chocolate tortes, cassate, tarts and pies, cheesecakes, and other classic European desserts. The recipes take advantage of fresh Texas ingredients, and each recipe contains clear, easy-to-follow instructions that demystify the processes involved in creating these desserts.

In addition to the recipes, Meyer guides the home baker through the basic steps in producing tart and cheesecake crusts, fillings and icings, and other standard components of special desserts. Throughout the book, he gives tips on proper techniques and equipment drawn from many years of experience.

See other books on: Baking | Desserts | Methods | Meyer, Arthur L. | Wilson, John A.
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