New Classic Desserts (Hospitality, Travel & Tourism) [Hardcover]

Andrew MacLauchlan (Author)

Book Description

Series: Hospitality, Travel & Tourism | Publication Date: November 15, 1994

These desserts evolve from classical pastry techniques, but focus on flavor and the artistry of composition. Included is coverage of how to buy, store, and prepare flavorful organic fruits and nuts most effectively. Clear, step-by-step instructions and how-to illustrations demonstrate all aspects of sophisticated techniques such as making caramel sugar cages, assembling timbales, and caramelizing creme brul?e.

Editorial Reviews

From the Inside Flap

New Classic Desserts Andrew MacLauchlan Andrew MacLauchlan, Corporate Executive Pastry Chef for Mark Miller's Coyote Cafe in Santa Fe and Las Vegas, and Red Sage in Washington D.C., (formerly the Executive Pastry Chef at Charlie Trotter's) reinvents the art of classical dessert making in New Classic Desserts. Chef MacLauchlan believes that desserts not only complement a meal but are critical to ensuring the ultimate satisfaction of one's dinner guests. Whether the meal is a romantic dinner for two, a gathering of good friends, or a strictly business affair, New Classic Desserts will capture attention. These desserts are vibrant in flavor, individually crafted, and consist of several harmonious components displaying pleasant contrasts in temperature and texture. Each dessert may retain some reference to classical French and European pastries, such as an ice cream or custard with a warm fruit compote, or the idea of a napoleon whose cream and puff pastry layers have been replaced with oven-dried pineapple slices, juicy mango, luscious starfruit, and coconut-infused custard. Maintaining timeless flavor combinations enjoyed throughout the ages, these new classic desserts illustrate that using less butter, cream, and sugar challenges chefs to create desserts that are irresistible indulgences for health-conscious diners. The desserts evolve from classical pastry techniques, but focus on flavor and the artistry of composition. The recipes incorporate the working principles of restaurant kitchen line cooking, techniques of the french patissier, and general bakery procedure. The use of flavorful organic fruits and nuts when available and observation of fruits' natural growing seasons contributes to the quality, flavor, and appeal of these visionary recipes. Organized seasonally with an emphasis on modern ingredients and techniques that will lead pastry chefs into the 21st century, New Classic Desserts introduces mouthwatering desserts such as:
* Lemon Tart with Blackberries and Peppered Blackberry Coulis
* Cr?me Br?l?e Napoleon with Green Tea Sauce and Peach Coulis
* Warm Date Pithiviers with Cardamom Ice Cream
* Mascarpone and Brown-Buttered Apple Cheesecake with Rum Raisin Sorbet
* Caramelized Apple and Ch?vre in Phyllo with Red Wine-Black Pepper Sorbet
Unlike other pastry cookbooks, New Classic Desserts breaks the rules of traditional dessert making with Chef MacLauchlan's premise that desserts should be food that complement savory courses rather than just being sweet and pretty. The desserts in New Classic Desserts create harmonious endings to the dining experience: light and not overly sweet, allowing diners to linger over fresh sensations instead of feeling over-indulged. Stunning, bold, and resourceful, New Classic Desserts will inspire many new cooking adventures in both professional and epicurean kitchens. The vibrant photography of the desserts, and their graceful simplicity of flavor combinations, place New Classic Desserts in an artistic realm which will stir the imagination and spur the creativity of chefs everywhere.

From the Back Cover

"What a collection of recipes! Andrew MacLauchlan's cookbook will inspire any serious dessert maker. After reading it. I couldn't stop thinking about the flavor combinations, the colors, the textures, the presentation..." -Nancy Silverton Peel, Campanile, Los Angeles "A fantastic book filled with simple, modern desserts with playful presentations, bright tones and bold flavors. The emphasis on seasonal fruits and natural ingredients creates desserts that are truly satisfying yet not overwhelming." -Mark Miller, Coyote Cafe, Santa Fe and Las Vegas: Red Sage, Washington D.C. "The fresh focus on seasonality, organic fruits and beightened flavors makes Andrew MacLauchlan's New Classic Desserts truly inspiring." -Emeril Lagasse, Emeril's, New Orleans "In writing New Classic Desserts, Andrew MacLauchlan has created a book that provides inspiration and instruction. His recipes strike the perfect balance of classic and unusual flavors in appealing formations. If you follow Andrew's lead, you will certainly be able to prepare these striking and delicious desserts!" -Jacques Torres, Le Cirque, New York "There is always a need to revise the classics and New Classic Desserts is the perfect addition to your bookshelf." - Daniel Boulud, Daniel, New York

Product Details

• Hardcover: 256 pages
• Publisher: Wiley; 1 edition (November 15, 1994)
• Language: English
• ISBN-10: 0471286052
• ISBN-13: 978-0471286059
• Product Dimensions: 10.1 x 8.1 x 1.1 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,403,766 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

7 of 10 people found the following review helpful:

5.0 out of 5 stars Simply the greatest, October 20, 1998

By A Customer

This review is from: New Classic Desserts (Hospitality, Travel & Tourism) (Hardcover)

If you are to own only one cookbook about fabulous desserts this is the one. MacLauchlan is simply one of the best without getting to over the top. There are excellent basic recipes for all sorts of things, so it is easy to start within his book and take off. It's the modern condensed version to the also excellent Professional Pastry Chef.