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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: 0-7679-0358-7 Publisher: Broadway Books Pub. Date: 07 September, 1999 Format: Hardcover Volumes: 1 List Price(USD): $35.00 |
Average Customer Rating: 4.58 (12 reviews)
Rating: 3
Summary: Looks may be deceiving
Comment: After reading through the entire book and trying out several recipes I have to say I am a bit disappointed. The photos of the desserts do not necessarily match the recipe instructions. For example, the Chocolate Coconut Cake instructs one to sprinkle toasted coconut over the top and sides of the cake but the photograph shows a cake with a sleek coating of ganache on top. This may seem like a picky complaint, but why photograph a dessert that looks different than the recipe outcome? Afterall, this is a book for home cooks not professional pastry chefs. In fairness to Mr. Payard, the book does explain techniques well and is very user friendly.
Rating: 5
Summary: Contributions from a master
Comment: This book is not only a pleasure to look at but the variety of recipes is one that will keep you busy for a very long time. The biographical information on the chef, the facts about what sells best in his famous NYC shop as well as the organization of items is simply fantastic. Even though the first one I baked was the "banana cake" it was actually banana bread with a great variation. It was lighter and moister that the one that I use from one of my other books.The photos are professional and the recipes are easy to use. I will make alot of items from this book.
Rating: 5
Summary: The closest thing to being in Paris
Comment: Awsome book. The best Parisian desserts are yours to make. Some recipes may be a little difficult for the beginning baker, but the explanations are very detailled and should get you through the most difficult cake. Not since leaving Paris 15 years ago, have I found a book that captured so well the essence of French Pastry. I made the Opera several times, which is the most painstaking recipe in the book, but with equal success every time, and fabulous compliments from my guests. A chapter about basic pastry crusts, creams and sauces is also very helpful, and then, the variations are yours to create. Since buying this book for myself, I must have given 6 or 7 away as presents to friends with different baking abilities. All love it. If it's the only baking book you purchase, let it be this one
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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: 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: Dessert Circus : Extraordinary Desserts You Can Make At Home by Jacques Torres ISBN: 0688156541 Publisher: Morrow Cookbooks Pub. Date: January, 1998 List Price(USD): $27.50 |
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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 List Price(USD): $40.00 |
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Title: Perfect Cakes by Nick Malgieri ISBN: 0060198796 Publisher: HarperCollins Pub. Date: November, 2002 List Price(USD): $37.50 |
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