About this item

From humble pound cakes to elegant wedding cakes, the art of cake-making is as popular as ever. Now award-winning author, editor, and former pastry chef Tish Boyle unlocks the secrets to great cakes in a comprehensive book that' s filled with practical guidance on equipment and techniques as well as irresistible recipes and mouthwatering inspiration for today' s cook. With 100 full-color photographs and tempting recipes such as Banana Walnut Chiffon Cake and Espresso Meringue Rounds, this book makes both a beautiful gift and an invaluable working reference. Tish Boyle is the Food Editor of Chocolatier and Pastry Art & Design magazines. She is the coauthor of Simply Sensational Desserts (0-7679-0358-7) (IACP Award winner) , The Good Cookie (0-471-38791-6) , Chocolate Passion (0-471-29317-2) , Diner Desserts (0-8118-2449-7) , and the Grand Finales series of books.



About the Author

Tish Boyle

Tish Boyle is a graduate of La Varenne École de Cuisine in Paris and is currently the editor of Dessert Professional magazine (formerly Chocolatier magazine) , a bi-monthly publication for the pastry and dessert industry. Tish was previously an editor at Good Housekeeping magazine and has worked as a recipe developer for many large food corporations and national magazines. She is the author of Diner Desserts (Chronicle Books, 2000) , The Good Cookie (John Wiley, 2002) and The Cake Book (John Wiley, 2006) , and the co-author of six other cookbooks. Her latest book, Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors (Houghton Mifflin Harcourt, 2015) is also now available. Visit her website at www.tishboyle.com and her blog at www.tishboyle.blogspot.com.



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