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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. --This text refers to an alternate Hardcover edition.
Jacques Torres is the Executive Pastry Chef at Le Cirque 2000. He was voted James Beard Pastry Chef of the Year and has received the coveted Meilleur Ouvrier de France, France's highest award for a pastry chef. He is also the Dean of Pastry Arts at the French Culinary Institute in New York City and the host of the National Public Television series Dessert Circus.
--This text refers to an alternate Hardcover edition.See all Editorial Reviews
Perfect better than expected in quality and delivery time awesome!Published 9 months ago by Sheryl Scott
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 on September 22, 2012 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