 |
|
|
| About the Authors Bill Yosses is a former pastry chef at the four-star Bouley Restaurant in Manhattan. Currently, he is also the pastry chef at Bouley Bakery, teaches dessert making and baking at the New School for Culinary Arts in Manhattan, and is a visiting instructor at Greystone, the Napa Valley branch of the Culinary Institute of America. He has trained at a number of top bakeries and restaurants in Paris, including Fauchon, La Maison du Chocolat, and Le Notre Pastry School. Bryan Miller is a former New York Times restaurant critic and feature writer and coauthor of IDG Books Worldwide's Cooking For Dummies?(TM). He has also written eight other books, including four editions of The New York Times Guide to Restaurants, The Seafood Cookbook, Classic to Contemporary, Cuisine Rapide, and A Chef's Tale. Miller is the recipient of The James Beard Who's Who Food and Beverage Award, which recognizes outstanding food and wine achievement.
|
|
|
