Description:
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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