DESSERT UNIVERSITY: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier

Thanks to Mesnier's tremendous dessert reference, everyday home cooks can now whip up the very sweets the author has been serving to the First Family and White House visitors for the past 25 years. French-born Mesnier, who was hired by Rosalyn Carter in 1979, is honorary president of the World Cup of Pastry, but his culinary know-how stretches far beyond the intricacies of croissants and brioche. After all, he's been working in America and serving international heads of state for a quarter century, so he's well versed in classics like Cheesecake, Baked Alaska, Brownies, All-American Apple Pie, Oatmeal Cookies and Rum Raisin Ice Cream. His cookbook isn't to be taken lightly, however; there aren't a ton of speed-saving shortcuts, nor are there revised, easier versions of detailed dishes. That said, the recipes, for the most part, call for basic supermarket ingredients, with the occasional trip to the greenmarket for fresh fruit. (In fact, Mesnier is a huge fan of fruit desserts, and he offers a wide variety of options for low-calorie sweets that don't sacrifice flavor for calories, like Mango Tropico Soufflé.) With advice on techniques and short but revealing asides on Mesnier's interesting career, the book is at once an indispensable guide to preparing desserts and fascinating armchair reading. (Sept.)