Timing and Organization

The desserts in this book are sophisticated and full of flavor, yet simple to make. They have been created with the understanding that most of us must juggle dessert preparation around picking up the kids, getting out of work late, and cooking the rest of the menu. The trick is to know what things can be prepared in advance without sacrificing flavor and what should be made closer to serving time. For example, tart or pie shells can be made in advance and frozen but taste best baked the day they are to be consumed. Most sauces can be made in advance and warmed just before serving. Each recipe in this book contains tips that will allow you to organize dessert preparation around your own schedule.