Pastry chef and celebrity among chefs and pastry enthusiasts, Bill Yosses’s newest baking book, The Perfect Finish - Special Desserts for Every Occasion, is a collection of 80 scrumptious recipes ranging from classic Brioche to more exotic Sweet Basil Seed and Tapioca pudding.

Coauthored by New York Times columnist Melissa Clark, The Perfect Finish has simple instructions that give bakers of all levels the opportunity to make elegant and tasty treats. It also features photographs of almost every finished dessert.

Practical and well-organized, the book will help home bakers master the tricks of pastry chefs. Throughout the book Bill highlights more challenging techniques and interesting ingredients with “Chef’s Notes.” His desserts are the perfect way to indulge your sweet tooth and also the perfect gift for dessert lovers and home bakers everywhere.

To purchase the book, visit http://amzn.to/bDuQn9.

Link: http://www.commercialappeal.com/news/2010/apr/07/say-cheese/

Since sandwiches are one of the biggest foodie trends of the year, why not learn how to make a grilled cheese sandwich even more delicious? Jennifer Biggs of the Memphis Commercial Appeal explores how different restaurant chefs in the Memphis area make their grilled cheese sandwiches special.

One of the most important techniques provided by chefs was the use of an oiled griddle or hot skillet. It makes the outside crisp while the inside melts. Biggs discovered delicious and creative variations of the sandwich, like grilled cheese stuffed with pesto and sautéed mushrooms on sourdough bread from R.P. Tracks restaurant.

Link: http://www.oregonlive.com/mix/index.ssf/food-trends/its-the-year-of-the-sandwich.html

Move aside hot wings and cupcakes. A classic favorite has taken over the restaurant scene — sandwiches. Kenny & Zuke’s Sandwich Works, a Portland, Ore., eatery, provides traditional American sandwich classics with both a New York deli and Midwestern twist.

Kenny & Zuke’s use the freshest meats, breads and cheeses to create mouthwatering combinations like their pastrami Reuben, corned beef on rye, Chicago Italian beef and chicken club salad.

Laurelhurst Market, also in Portland, takes advantage of the sandwich craze with butcher case sandwiches. By serving at a butcher counter, they can take advantage of fresh roasted meats and can easily customize sandwiches to appeal to what each patron wants.