|Dessert Circus : Extraordinary Desserts You Can Make at Home
Master pastry chef Jacques Torres shows readers how it's done in this new book and companion to his 26-part PBS cooking series. Taking readers step-by-step through each clearly written recipe, Torres proves that these are desserts to write home about. Each of the 100 recipes is given one of three difficulty ratings. 100 color photos.
|Dessert Circus : Extraordinary Desserts You Can Make at Home (Pbs Series)
by Jacques Torres, Christina Wright, Kris Kruid, John Uher (Photographer)
List Price: $27.50 Our Price: $19.25
Hardcover - 320 pages 1 Ed edition (January 1998)
William Morrow & Company
Dimensions (in inches): 1.02 x 9.56 x 8.14
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|From the South of France to the kitchens of New York's legendary Le Cirque restaurant,
Jacques Torres has come a long way. Now this acclaimed pastry chef shares the secret of
his success--and his puff pastry--in Dessert Circus. Lest you be a timid cook who
finds the notion of pastry both overwhelming and terrifying, let Torres reassure you:
"Pastry is really very logical. Once you learn the basic building blocks, you can use
them to create simple designs or spectacular creations." It is Torres's aim to
demystify pastry for the average cook and he does this well.
Starting with a list of basic equipment and ingredients complete with explanations about what to get, how to store the items and when to use them, and continuing through a glossary of commonly used terms, Torres takes the guesswork out of what kind of flour to buy or how to make substitutions. And then there are the desserts themselves: puff pastries, cookies and petit fours, fruits, chocolate, and a section called "Signature Desserts" that contains such sinful delights as Paillasons (similar to a Napoleon only better) or Banana Moon Cakes (inspired by moonshine in a tiny village in the mountains of France). Some of these desserts are complex, but Torres's instructions are clear, easy to follow, and educational without being condescending. Reading Dessert Circus is a little like having a conversation with Torres as the two of you work side by side in the kitchen.
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