RICHARD LEACH, Executive Pastry Chef at the Park Avenue Cafe, was named Pastry Chef of the Year by the James Beard Foundation in 1997. He has twice been recognized as one of the Top Ten Pastry Chefs of America by Chocolatier magazine. A graduate of The Culinary Institute of America, he has worked at Aureole, Lespinasse, Symphony Cafe, and La C?te Basque.
BOYD HAGEN is a photographer who lives in New York City with his family. His photographs have appeared in Time, Newsweek, Rolling Stone, the New York Times, and Fine Cooking. This is the fifth book he has photographed.
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