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Bill Yosses

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The White House Pastry Chef on Patriotic Desserts, Obama's Sweets

Wednesday, June 30, 2010

This Fourth of July weekend, a lot of us will be eating hot dogs, potato salad, corn on the cob, and hamburgers. But when we’re done feasting on the char-broiled delicacies that have come to represent our nation’s independence, how should we finish it all off?

Bill Yosses has some suggestions. He’s the official White House Pastry Chef, and author, along with Melissa Clark, of a new cookbook called “The Perfect Finish.” Chef Yosses joins us live from the White House, where he gives us the scoop on everything from what he serves official visitors to the first family's favorite sweets.

Below, Bill Yosses and Melissa Clark's red, white and blue berry buttermilk bundt cake with orange glaze.

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