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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. --This text refers to an alternate Hardcover edition.
--This text refers to an alternate Hardcover edition.
This was written in the 90's and the creations reflect that, but I made the quick puff pastry and it turned out great, unlike previous puff recipes I've tried. Read morePublished 24 months ago by tjv
I have both Jacques Torres books and they truly are fantastic. Chef Torres is a master in the dessert world and these cookbooks reflect his talent, not only as a chef but as an... Read morePublished on March 29, 2012 by WildanessDude
I had the wonderful and memorable experience to dine at Le Cirque in the late 1980s for lunch when Jacques Torres was the pastery chef. Read morePublished on March 5, 2012 by perrymasonary
The author clearly loves what he does. I love the fact that there is a picture along with each recipe. Very detailed. I would buy ANY book by this author!Published on April 20, 2002 by M. Lafferman
This book is autstanding. Although, the book that I was sent by your dealer is a black and white photocopy of Jacuqes original book since I've used his book before and I am great... Read morePublished on October 19, 2001 by heber g estrada
It's nice to see cook books that are for everybody in mind. I use it at my restaurant to make beautiful desserts, and my family uses it at home. Read morePublished on July 6, 2000 by Eric