"In her first book, Cheryl Wakerhauser, pastry chef at Pix Pâtisserie in Portland, USA, revisits French desserts in her own way. Trained with the Meilleur Ouvrier de France Philippe Urraca, she gives her secret for successful creations: good technique, quality ingredients and adapted equipment. Throughout the pages, she trains beginners, as well as pastry experts, in a world of cakes, tarts, coupes, entremets and petits fours, by thoroughly breaking down each dessert into recipes and sub-recipes and distilling tips and tricks to overcome the technical difficulties of sweet art."
Thuries Gastronomie Magazine N˚296 January-February 2018
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