Art of the Dessert
Author: Taran Z
Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in The Art of Dessert she shares nearly 100 recipes for artfully distinctive desserts - the summation of her long and distinguished career as a baker. Amernick's creations often recall familiar foods and flavors - a cheese danish, for example, or a Reese's Peanut Butter Cup - but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelee.
Spanning the whole range of dessert possibilities - cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches - The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Souffle Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving.
Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert componentsand garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.
Publishers Weekly
As generous as she is accomplished, Amernick wants home cooks to be able to do what she does; even in the introduction, she explains that she regrets the organization of her 1992 book, Special Desserts, which required page-flipping between recipes to produce some of her more complicated pieces. The new book compensates by risking repetition: for instance, listing ingredients and technique for pastry cream twice in five pages, with a very minor variation—two tablespoons coffee extract for Coffee Eclairs after Robert and two tablespoons Pear William plus heavy cream for Custard-Filled Babas with Pear William. Some cooks will be delighted with the scheme and fascinated by the nuanced differences in the repeated recipes; others may feel babied. Similarly, readers with a feel for history will cherish anecdotes from the author's years in the White House kitchen and her fond relationships with bygone culinary stars, while those in a hurry to get baking may skim the interstitial matter. But everyone—newcomer and seasoned pro—will find solid and sometimes revelatory information about such basic matters as oven temperature. And the triple chocolate terrine she devised when working for Jean-Louis Palladin at the Watergate restaurant is a simple (though tricky) classic that's worth the price of admission. (Apr.)
Copyright 2007 Reed Business InformationRead also Handbook of Ayurveda or Taming of the CANDY Monster
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