Dessert Circus at Home: Fun, Fanciful, And Easy-To-make Desserts [Hardcover]

Jacques Torres (Author)

Book Description

Publication Date: December 16, 1998

Celebrated pastry chef Jacques Torres has finally answered the sweet dream of his readers: a dessert cookbook specially designed for the home cook! A follow–up of his first book, Dessert Circus, this new cookbook offers mouthwatering desserts that can easily be made in the home kitchen. He has taken his incredible scientific knowledge of ingredients and baking and used that to develop foolproof recipes for Mochachino Cake, Apple Crisp, Babka, and Upside–Down Lemon Cake and playful desserts like Chocolate Mousse and Porcupine. He also lets children get in on the fun with recipes for homemade Lollipops, Marshmallows, Chocolate Balloons, and Graham Crackers.

Editorial Reviews

Amazon.com Review

As in his first book, Dessert Circus, Jacques Torres's second offering, Dessert Circus at Home, lures home cooks into making his most elegant creations. Even if your pastry skills are so-so, Torres makes it easy to follow the recipes by leading you through them step by step. Many recipes are very simple to follow, especially those for brownies, cheesecake, and banana cream pie. The goodies you make using Torres's recipes are likely to be the best you will ever eat!

Torres is such a gifted teacher that even beginners may confidently try advanced recipes, such as brioche (although it might help if you catch any of the television programs that Dessert Circus at Home accompanies). This book includes the same essential information about equipment, ingredients, and techniques found in Dessert Circus, but adds recipes for pizza dough and 99 other new choices.

A kid at heart, Torres makes lollipops, ice-cream cones, and a birthday cake shaped like a giant sunflower. He offers Moccachino Cake filled with a decadent ganache of melted chocolate and whipped cream for more sophisticated taste buds. And taking fun to the limit, Torres marries playfulness and solid technique to make Fruit Leather Ravioli and a chocolate mousse moose, complete with antlers. Check out the color photos to decide which amuses you more. --Dana Jacobi

From Library Journal

Torres is the pastry chef for New York City's renowned Le Cirque 2000, and his PBS series, Dessert Circus, has proved very popular. The companion volume to the second year of the series and the follow-up to the book Dessert Circus (Morrow, 1997), this work includes fewer of his elaborate signature desserts and more of his simpler ones, though there are certainly some that do not really qualify as "easy to make." Torres, who has a personable style, likes to play around, and some of his more whimsical creations include sweet ravioli based on homemade fruit leather and ice cream cones decorated with M&Ms (he describes the book as his "tribute to American desserts"). For most collections.
Copyright 1998 Reed Business Information, Inc.

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Product Details

• Hardcover: 320 pages
• Publisher: William Morrow Cookbooks; 1 edition (December 16, 1998)
• Language: English
• ISBN-10: 0688166075
• ISBN-13: 978-0688166076
• Product Dimensions: 9.5 x 8.3 x 0.8 inches
• Shipping Weight: 2.6 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (10 customer reviews)
• Amazon Best Sellers Rank: #938,505 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

21 of 21 people found the following review helpful:

5.0 out of 5 stars A Must-Have Creative Dessert Cookbook, January 2, 1999

By A Customer

This review is from: Dessert Circus at Home: Fun, Fanciful, And Easy-To-make Desserts (Hardcover)

This beautifully-illustrated and imaginative cookbook spans an unusually broad range of culinary treats, with recipes for candy (homemade lollipops, marshmallows, chocolate truffles, caramel-dipped fruit, fruit leather), breads (pizza dough, brioche, scones, Danish), appetizers, fruit-based desserts, elaborate cakes, and intriguing reinterpretations of classic American desserts (apple pie, strawberry shortcake, banana cream pie, rice pudding, cheesecake). The authors clearly put a lot of thought into how to write a good cookbook, and the result is impressive-- recipes that wonderfully illustrate how to master both the art and the science of fine cooking. The cookbook begins with a detailed discussion of necessary cooking equipment, followed by an alphabetical listing of the ingredients used in the book's recipes; each ingredient is defined and, when appropriate, the author gives specific suggestions on what to look for when shopping. The idea behind all of this detail is clearly to ensure "success" the first time you try to make any of Torres' desserts at home.

Dessert Circus at Home is written with a unique and charming style that obviously reflects the personality of the chef/author. Torres' wit and sense of whimsy come through on every page, making the book just plain fun to read, even if you never cook anything from its pages. Each recipe is remarkably detailed in its instructions. Torres has an obvious passion for his work, and his recipes are written in an almost conversational tone, giving you the sense that he is there standing next to you, teaching, while you are cooking. Potential pitfalls or problems are specifically identified at various points in different recipes, along with suggestions on how to avoid any difficulties (this is particularly comforting with challenging recipes like the one for Puff Pastry).

I've looked at many of the recently-published cookbooks that showcase "fancy" desserts from famous chefs, and I can tell you that although these pretty books might be nice to have on your coffee table, you probably wouldn't want them in your kitchen. Lots of these cookbooks have recipes that appear to serve mostly as filler between the photographs of beautiful desserts. Many of the recipes from this kind of book seem like one would need a degree from a culinary school to pull them off, and it is clear that the authors who wrote them were more interested in selling cookbooks than in creating recipes feasible for the home cook. Dessert Circus at Home stands out in sharp contrast to this type of cookbook: Torres may be the executive pastry chef at a four-star New York City restaurant, but he knows how to bring his recipes down to the level of the serious home cook. Although this is clearly not a cookbook for beginners, the dedicated home cook will have a lot of fun making Torres' fanciful desserts!

10 of 10 people found the following review helpful:

5.0 out of 5 stars A must for people who have passion in Patisserie, March 8, 2003

By A Customer

This review is from: Dessert Circus at Home: Fun, Fanciful, And Easy-To-make Desserts (Hardcover)

Well, I must have said that I bought this book mainly because of Jacques Torres. However, after reading through the book as well as baking some of the desserts in the book. I must have said that this is one of the best dessert books that won't disappoint any reader. The dessert comes out and tastes as good as the look of it. The crust of my pie is flaky. The sauces taste great. Even though some of the reviewers said that it is too basic, I think that basic is all there is to a great dessert. Once you have learned the basic, you can adapt the recipe to make something spatacular.

9 of 9 people found the following review helpful:

5.0 out of 5 stars Is there such a thing as too much fun ?, April 12, 2002

By A Customer

This review is from: Dessert Circus at Home: Fun, Fanciful, And Easy-To-make Desserts (Hardcover)

Cooking and baking is one of my passions and so it goes that watching cooking shows on TV instead of movies is the norm in my TV room. Jacques became one of my favorite chefs the moment I began watching his show during FoodTV's Chocolate week in February. I found myself watching with child-like delight as I watched him pour chocolate on the counter and into molds, making chocolate making look like child's play so I knew I had to order his books.

Desert Circus at Home is my favorite baking book. The recipies are fun and easy, ranging from simple basics to fairly complex.
Buy this book and I'll bet you'll have all the pages covered with chocolate finger prints in no time at all because you will want to make all the recipies as soon as you open the pages. The recipies are foolproof if you have any experience in the kitchen at all.