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Susan G. Purdy, author of Pie in the Sky, Family Baker, and Have Your Cake & Eat it, Too
“I thought I had to go to Paris to find these luscious confections, but now I have them in my own kitchen. Thank you Kathryn and Anne for sharing the technique and demystifying the method! With these detailed recipes and clear explanations, we can all create dazzling French macarons in every imaginable flavor. A must for serious bakers.”
Anil Rohira, World Pastry Champion
"This is a wonderful book on a on a mouth watering delicacy - macrons. I am amazed, impressed and educated with your contribution, research, diversity and skills. I enjoyed the simplicity and the depth of information in the book. Well done Kathryn."
I have tried making Macarons before and am eager to try the different methods in this book!
The directions are very detailed, the recipes are professionally written in language that is easy to follow, and the book is beautifully designed.
Overall it is a good book and an extremely useful resource for any macaron recipe you may try.
Amazing. Did I mention amazing? Fantastic recipes with tons of different flavors from sweet to savory. I wish I would have discovered this book ages ago!!!!!Published 5 days ago by Satisfied customer!
Bought as a gift. Gave to the birthday boy late, because I was using the book myself.Published 13 days ago by Rampelle Aguilar
The book looks great, and seems to have very detailed recipes (they go on for pages and pages), but after trying a couple I noticed some serious problems. Read morePublished 26 days ago by E. Barto
After looking at a bunch of recipes before buying this book, I am so thankful I bought it. It goes through everything and covers any issues you might have and there are definitely... Read morePublished 1 month ago by Andrea Vance
This is a wonderful book and the recipes are well-written and easy to understand. The only fatal error I made with the purchase with this book is that I bought the kindle book... Read morePublished 1 month ago by blackcat
It's nice to have a recipe book that feels like it comes with a mentor. Love this book.Published 1 month ago by JesKat99
The ratios are nearly spot on, 1.5 grams almond flour to 1 gram of egg. I prefer a high almond flour content. I usually do 1.4 to 1. Read morePublished 1 month ago by Brian C. Kesler