Customer Reviews

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

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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!

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.

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.

"Dessert Circus At Home" has an appropriate title, a collection of simple yet wonderful desserts aimed at the family. Jacques includes family favorites such as simple chocolate-chip cookies and brownies, through to his salute to the apple pie, the Apple Blossom Tart, and the amazing Scintillating Strawberry Tart.

As with the first book, Jacques again takes the time to explain equipment, ingredients and terms, and also covers base recipes that are used throughout the book such as Red Raspberry Jam and Pastry Cream.

While fans of his first book (which I also highly recommend) may be disappointed, I was pleased that it wasn't another copy of special occasion only desserts, however wonderful they are, since we all love desserts anytime, not just at special occasions.

Despite the proliferation of photos of a professionally coiffed jacques Torres, this is not another ego book by a professional chef. This book is filled with wonderful recipes specifically selected because they are well-suited to the home cook. They range from fairly complex but doable creations to simple tips on how to improve common desserts. The instructions are easy to follow, and Torres is an entertaining and helpful author. Many of the recipes are designed to appeal to children, a real plus for parents who cook.

Torres is a force for pastry! His energy, creativity and enthusiasm for his passion is contagious!

Here his goal is to provide home cooks with American desserts that are manageable both from technique and ingredient view.

It begins with great basics section including terms, equipment, ingredients, and then basic building blocks e.g. pastry cream and apricot glaze.

Then on to recipe sections on such as Tarts, Cakes, Breads, Holiday extraveganzes, etc.

These are not too unusual of recipes, just good basics which most everyone can master given commitment to follow his well done instructions with many sketches and photos, and always a full-colored photo of the finished dish. There is even a whole section devoted to kids enjoying this type of baking, with recipes geared just for them to try with the folks help of course.

I especially enjoyed "Paul Bocuse Papillotte", "Lemon Upside Down Cake", "9C Muffins", and the "Caramel Walnut Souffle."

This is a good starting point for many into this arena of fun for one's own consumption and for giving.

I loved The dessert Circus by the same author which is what prompted me to buy his second book. I was disappointed.

Many of the featured recipes are available in both books. I can understand the need for basic recipes to be repeated, but there is no need to repeat other recipes.

The major disappointment was in finding such recipes as chocolate chips cookies, brownies and apple crisp. I expected more from a French pastry chef.

The major disappointment was in finding such recipes as chocolate chips cookies, brownies or apple crisp. I expected more from a French pastry chef.

I bought this book and haven't even started to really dig INTO it, but i just wanted to say that upon first glance, this book seems as down to earth as jacque himself. i had the opportunity to meet him last week in New York, and he's just opened his second bakery, in downtown manhattan. i've watched his shows, but i can't believe how friendly of a person he is - he is the same offscreen as he is onscreen! i'm going to start going through these recipes, and i can't wait!

Dear Jacques, I am writing to tell you how much I enjoy your book. The desserts are absolutely delicious. My favorite recipe so far is the banana soup. Maybe I am a little confused, but wasn't your first chocolate covered banana from a little shop on Balboa Island in Newport Beach?

Aunt Judee still lives and loves you bot