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Known for his striking presentations, Leach states in the book's introduction that he would never be able to make his phenomenal desserts without the help of his staff, yet here he claims to make it possible for home cooks to re-create these masterpieces in their own kitchens. Truth be told, one would be hard pressed to find many home cooks who have the time, the patience, or the chutzpah to attempt dishes like Leach's Citrus Panna Cotta with Warm Poppyseed Cake and Citrus Sorbet. The dish, in its entirety, includes: Poppyseed Cake, Lemon Curd, Citrus Panna Cotta, Sour Lemon Meringues, Citrus Sorbet, Honey Tuiles, Orange Sections, Grapefruit Sections, Citrus Sauce, Cotton Candy, and Sugar Garnish, all of which are prepared from scratch. The good news is that many of the desserts are quite lovely--not to mention impressive--with most of the garnishes left off. For instance, in the above example, the Citrus Panna Cotta--delicately flavored with chamomile tea and lemongrass--is lovely served with a simple garnish of fresh fruit and a drizzle of the warm citrus sauce. If you're in the mood for extra flourish, you could add either the Honey Tuiles or the Sour Lemon Meringues for a little crunch.
A chapter on "Basic Recipes" offers sauces and syrups, cookies, and other garnishes that are delicious enough to turn any cake, pastry, or scoop of ice cream into a dessert worthy of serving to even the most honored guests. Mix and match these with Leach's sophisticated cakes, tarts, ice creams, and fritters, and you'll be sure to impress your guests. Boyd Hagen's lovely photographs are both inspiring and appetizing. If they move you to attempt Leach's presentations in full, more power to you. --Robin Donovan
Copyright 2001 Cahners Business Information, Inc.
This sumptuous book succeeds for me on several levels.
If you are into desserts or are a professional, this book will be one you treasure and reach for time and again for inspiration or that never fail recipe.
A truly awesome book, with beautiful photography, inspiring recipes and easy to understand and reproduce recipes.
I gained 11 pounds just by opening this book and looking through it. Making anything out of this is not really likely because the book's authors and I have completely different... Read morePublished 6 months ago by TroubleMaker
This booked turned up with marks to the front cover and a tear on the back of it which was disapointing. Read morePublished 15 months ago by Ella Lewis
This book was more than I expected and well worth the money. I am and up and coming chef and this book gives me so many Ideas and choices that I would not even think of trying,... Read morePublished 19 months ago by CHERRI BOYKINS
Its been awhile since I made this purchase but it was helpful. I just wanted to write a review for you. Thank you.Published 23 months ago by Eric G Roy
Great cookbook, with great ideas. I work in a professional pastry kitchen, and this book gave me alot of great ideas - not just for the cakes, ice creams, tortes, etc - but also... Read morePublished on August 15, 2008 by V. Evans
OH MY GOSH what a beautiful book. I haven't actually tried a recipe yet but just the photography alone made me drool. Read morePublished on April 25, 2008 by Selma belle
BEAUTIFUL presentations of Amazing desserts! I am a pastry chef for a resturant and I use this book ALL the time to start the new ideas flowing. Read morePublished on April 14, 2005 by pastrymn