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Title: The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming, Melissa Clark, Dana Gallagher ISBN: 037550429X Publisher: Random House Pub. Date: 16 October, 2001 Format: Hardcover Volumes: 1 List Price(USD): $40.00 |
Average Customer Rating: 4.58
Rating: 4
Summary: Toothachingly, heartbreakingly pretty.
Comment: Claudia Fleming's desserts possess charms that are immediately apparent to both the eye and the palate; in fact, one of Claudia's greatest strengths is that she addresses whimsy and mathematics in equal measure. Also, she has managed to come up with the most consistently delightful sounding recipes I have ever encountered in a dessert cookbook. The fantastic photography helps.
However, I choose the precise, fastidious and in many ways, highly inflexible world of pastry-making when I want to escape the overwhelming pressure to improvise with my supper. I like the never-fail promise of a good piecrust recipe and all. Which is why I dislike having to nip, tuck, and make alterations when I am dealing with pastry and the whole thing is clearly going pear-shaped. Many of Claudia's recipes, though they were _all_ invariable divine, required modifying to varying degrees.
- Hazelnut Torte was dry and there was far too much batter left over.
-Gingersnaps were yummy, but if you live near a Whole Foods market and you haven't tried their brand of Gingersnaps yet, save yourself some time and trust me; they are far superior.
-Buttermilk Panna Cotta was WONDERFUL.
-Caramel Ice Cream tastes good because it has 12 egg yolks in it. I suppose anything would taste good with that much abandon applied to it, but is that surprising? Still, really good stuff.
-Chocolate Brownie Cookies are the best thing to happen to the cookie since the chocolate chip. And Claudia makes the chocolate chip look like a dirty joke from outer space. WOW!
-All berry desserts are not worth trying unless you have access to truly superior berries. Claudia has a passion for combining fruit, vegetables and chocolate with herbs and spices, and if the fruit is not potent and overpowering in aroma and flavor, the desserts end up tasting like a faceful of basil or tarragon or lemon verbena. As was the case with my strawberry shortcakes. And my bing cherry cheesecake. And my meringue. Hmm. In other words, these are not recipes to help you make the best out of a mediocre crop. And, if you're anything like me and you prefer to eat your best fruit fresh, unadulterated, and out of hand, then that won't leave much left for these tantalizing desserts.
Bottom line: my guests were impressed with the innovative presentations and the utterly unique philosophy behind these desserts. I was happy as a clam up until the point where I was eating them, and half if the time I felt disappointed with what I was tasting, given the amount of work I put into these recipes. If you have great access to great produce, then this book will be indispensable to you. Plus, it makes for great bedtime reading.
Rating: 4
Summary: THERE'S AN ERROR!!!
Comment: In the recipe for the Lemon Lime Souffle Tart (Pp. 79-80) the ingredients for the filling call for 2 cups plus 2 tablespoons of sugar but the directions only give instructions for 10 tablespoons of the sugar (5 used in Step 5 and 5 used in Step 7). There is no accounting for when to use the remaining sugar which sits lonely in its bowl. If you follow the directions step by step sequentially, all you will have is wasted time, energy, and a mess to clean up along with a baked crust that yearns to be filled. Claudia Fleming, Melissa Clark and Random House should be ashamed that they couldn't bother proofreading this book, or at the least posting a notice with sale with a correction.
Rating: 5
Summary: Rachel Hoffman
Comment: One of the best pastry book! I have made half the recepies on the book. My favorite are cornmeal-nut biscotti the espresso-orange panna cotta and the chocolate caramel tarts.Very easy to follow you will realy enjoy this book!
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Title: Chocolate Desserts By Pierre Herme by D. Pierre/Greenspan Herme ISBN: 0316357413 Publisher: Little Brown & Company Pub. Date: 20 September, 2001 List Price(USD): $40.00 |
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Title: Desserts By Pierre Herme by D. Pierre/Greenspan Herme ISBN: 0316357200 Publisher: Little Brown & Company Pub. Date: November, 1998 List Price(USD): $35.00 |
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Title: Second Helpings from Union Square Cafe: 160 New Recipes from New York's Favorite Restaurant by Danny Meyer, Michael Romano ISBN: 0060196475 Publisher: HarperCollins Pub. Date: 02 October, 2001 List Price(USD): $35.00 |
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Title: Simply Sensational Desserts: 140 Classic for the Home Baker from New York's Famous Patisserie and Bistro by Francois Payard, Tim Moriarty, Tish Boyle, Alain Ducasse ISBN: 0767903587 Publisher: Broadway Books Pub. Date: 07 September, 1999 List Price(USD): $35.00 |
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Title: Gale Gand's Just a Bite: 125 Luscious, Little Desserts by Gale Gand, Julia Moskin, Tim Turner ISBN: 0609608258 Publisher: Clarkson Potter Pub. Date: 23 October, 2001 List Price(USD): $32.50 |
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