Something Sweet

Three pastry chefs with ties to Washington have new cookbooks on the shelves and the way.

Bill Yosses’s cookbook, a good primer on a range of sweets.

President Obama says White House executive pastry chef Bill Yosses makes the best pie around. Now in his new cookbook,The Perfect Finish, Yosses reveals his crust-making secrets (use a mix of butter and lard, avoid aluminum-foil pans, and set the pie on a baking stone). Although you won’t find any Obama-family guilty pleasures—the only mention of anything White House–related is a recipe for Mamie Eisenhower’s chocolate-crusted cheesecake—the book is a detailed and beautifully photographed primer on a range of sweets, from a whimsical take on Devil Dogs to an Asian-inspired trifle with mangosteen, pineapple, and lime yogurt.

Yosses isn’t the only local pastry chef with a new book. In May, CakeLove’s Warren Brown published United Cakes of America, with recipes for Maryland’s many-layered Smith Island cake and a DC-inspired cherry trifle; oddly, the Virginia homage comes in the form of a pineapple upside-down cake.

And this fall, Citronelle chef/owner Michel Richard follows up his hit cookbook, Happy in the Kitchen, with the dessert-focused Sweet Magic.

This article appears in the August 2010 issue of The Washingtonian. 

Subscribe to Washingtonian
Follow Washingtonian on Twitter

Follow the Best Bites Bloggers on Twitter at

More>> Best Bites Blog | Food & Dining | Restaurant Finder


Don’t Miss Another New Restaurant—Get Our Food Newsletter

The latest in Washington’s food and drink scene.

Or, see all of our newsletters. By signing up, you agree to our terms.
Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.