With an air of authority and an enthusiastic tone, Yard sets out to prove that pastry making need not be a complicated affair. Yard, the executive pastry chef at Spago Beverly Hills, has an easy didactic style that comes across in her spunky text and straightforward recipes. She divides her book into 12 master recipe chapters (such as Ganache, Vanilla Sauce and Brioche) instead of sticking to the conventional sections on cookies, cakes and tarts. This refreshing approach brings to light the relationships between certain recipes-how, for example, the chocolate and cream in the Master Ganache can be transformed into Campton Place Hot Chocolate, with minor adjustments in ingredient quantities and cooking methods. Yard also is generous with variations, offering a handful of optional approaches to most recipes. Her desire is to teach the reader the fundamentals, and then apply them to more complicated (but often very doable) dishes. Headnotes are peppered with encouragements like "Remember, whisking by hand burns calories." Sometimes, the text can become cumbersome with scientific explanations, such as the pH scale discussion in the Curds chapter. But as Yard explains in her introduction, "I show you how the ingredients interact with one another, so you'll know the reasons behind the steps you're following." A wide range of recipes makes the book accessible to all levels, allowing novices to become comfortable with pastry basics and professionals to combine multiple recipes to create more complicated impressive confections.
Copyright 2003 Reed Business Information, Inc.
I bought this coobkook 10 years ago and still find lessons to learn. The Forward by Jacques Pepin accurately describes it: she gives you 12 building blocks to worth with in... Read morePublished 14 months ago by Wild Thing Foodie
This is one great book as it explains the reasons for things and how baking works.
The one puzzling thing is after explaining the ratios way of thinking, Sherry then... Read more
Wow. Just wow. Sherry starts with a basic recipe and/or technique, then uses that as a foundation so you can develop mad skills in the kitchen. Read morePublished 19 months ago by cegirl
This is an amazing well thought out book! Something I will use and cherish for a very, very, very long time!Published 22 months ago by GayLynn Holcomb
First of all, I like its thick protective cover.
I can't really make any comments on this book at the moment. Read more
I wanted this, first of all, based on the fact that Sherry Yard was the Award-Winning Pastry Chef at Spago, as well as because of the reviews of this book. Read morePublished 23 months ago by Herb Gardener
I had checked this book out at the library before buying....one of the best baking books ever! I love it!Published 24 months ago by Dawn Eaton
I bought this book after hearing Sherry speak. Each group of recipes come from a mother recipe. To make different pastries, breads, or cakes, you alter the amount of ingredients. Read morePublished on August 20, 2013 by Jonathan Weisbart