Customer Reviews

Roland Mesnier's Basic to Beautiful Cakes

5 star:		(7)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

I purchased this book after attending a cooking class that Mesnier had at a local cooking school I like to occasionaly visit. He was great. This book is just as a great. I'm not the best cook or anywhere near the best cook but the Cherry Trifle cake helped me when a cook-off at work for best Dessert. The American crust-less cheesecake is to die for; it even list sauces to top with -- fresh chunky strawberry sauce is my favorite. All I can say about this book is buy it, buy it, buy it.

I have such respect for Mesnier as a pastry chef and am fascinated by the idea of his creating special desserts for all the special occasions at the white house. I was only disappointed that there were not more photos of his fabulous creations. This book has only 16 pictures. I craved much more visually.

So far I've tried the Hazelnut Dacquoise Cake, Coffee Genoise, and the Summertime Strawberry Cake. Mr. Mesnier layers recipe over recipe, which has actually enabled me to be more versatile. The hazelnut meringue cake layers can be made in smaller sizes for the best tasting cookies you've ever eaten, and you can stuff them with the sinfully delicious freezable chocolate mousse (the best I've ever had) and serve as "ice cream" sandwiches. The pastry cream for the Strawberry cake (without Grand Marnier)is perfect for eclair filling. Great instruction on how to make ganache and how to temper chocolate. I do have two suggestions for any who attempt many of the cakes in this book- there is A LOT of folding of ingredients. Do yourself a favor and buy a large folding spatula, and! try freezing your egg whites the day before and defrosting them to room temperature when ready to make your cake. A proper spatula and this nifty freezing trick will keep your batters or meringues from deflating. And I'm pretty sure that you'll want to have use of a stand mixer, bc some of these (cake) recipes will not be easy w/o it. Mr. Mesnier gives you a list of supplies at the beginning of the book, too. Everything I've made from this book has been exceptional.
Update: I thought I'd note for the vanilla custard sauce that goes into the hazelnut dacquoise cake- Messnier says that egg must be cooked up to 160 degrees to reach the safe zone, but I have found that in order for this sauce to thicken, it must reach about 180 degrees. Also, for the Summertime Strawberry Cake- do not try and fold the flour mix into the egg mixture while it's in the stand mixer bowl AND the flour should be added slowly (I sift small amounts at a time) and fold. Kind of tricky :)

In Roland Mesnier's Basic to Beautiful Cakes, Chef Mesnier offers a stunning selection of delicious and dependable cake recipes. From the basic but "Perfect Yellow Cake," to the more time intensive and skill demanding (but oh so worth it) "Mouse-filled Chocolate Soufflé Cake," each recipe guides you to a spectacular and delicious result. The "Peach and Spice Upside-Down Cake" is a truly a summertime gem. Alas, if only there were more color photos showcasing Chef Mesnier's breathtaking artistry...

I really enjoyed this book -- fun memories from Chef's days at the White House -- great pictures and easy to make, seasonal recipes. I love that fresh fruit and fresh ingredients are top of mind for this chef who is truly a legend. Enough of the 7-layer coconut, chocolate, banana monstrosities we seem to see everywhere, Roland reminds bakers to focus on the elegant simplicity of natural flavors and classic techniques. Roland's book proves that simple and seasonal create the best centerpiece of any meal! I recommend his memoir as well.All the Presidents' Pastries: Twenty-Five Years in the White House, A Memoir

Chef Mesnier presents numerous recipes and techniques for some spectacular cakes, and his descriptions make them all accessible for even the average baker. You'll be able to turn out some real show-stoppers at your next dinner party or birthday celebration! As mentioned, the book's only downside is that it's skimpy on the photos (the Princess Mary cake photo is particularly drool-worthy); otherwise, this holds a prominent place in my cookbook collection.

I was disappointed that there were not more photos in this book. I like to see the final product before I attempt the recipes

I am a pretty good baker, but had never thought I could tackle more advanced techniques such as genoise with soaking syrups and different kinds of meringues. This book took the fear out of it, and with the tips and superb step-by-step directions, I was quite successful my first tries! One of the best things about this book is the freedom to take the basics and add your own twist, just as Chef Mesnier has demonstrated by starting with the same cake recipes but dressed up or down to fit the occasion. There are also other types of pastry (i.e., brioche "peaches") that are examined in this book as well as just cakes.

I am a good cook but I am not a good baker. I learned about baking technique in this book and I appreciated how Mr. Mesnier took the time to explain why he chose which cake for a particular occasion. He also describes a cake and progresses through three versions of a similar recipe from simple to spectacular so you can vary it as your expertise grows. Lovely addition to my baking library. I have not used any recipes in this book but I plan too as he did not list too many recipes with obscure ingredients or complicated recipes. Many of these cakes seem possible for the novice baker. Also, as a White House Buff I appreciated the narrative of Roland Mesnier.