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Starred Review. Zuckerman, pastry chef at New York's famed Chanterelle restaurant, combines aesthetics and science in this appetizing look at the hows and whys of baking. Providing detailed instruction throughout, she guides the cook through the process of creating the dessert while explaining the chemical reactions taking place when ingredients interact. Zuckerman details the intricacies of tart making, offering a variety of standard recipes such as hazelnut, sweet and flaky. Her selections of cakes are enticing, with her Goat Cheesecake Enrobed in Hazelnut Brittle bordering on the sublime. Throughout, she elucidates the basics—e.g., why some cookie recipes require additional baking soda and how an acid aids in the foaming of egg whites. Zuckerman also offers a wealth of cookie recipes and a mouth-watering array of custards, puddings, crèmes and mousses. Soufflé-making techniques are explained so simply that even the baking novice will feel empowered to make an attempt. Zuckerman also devotes sections to ice creams and frozen desserts, roasted fruits and edible garnishes. Highly recommended for all skill levels, this collection is a must-have for anyone who cooks. 70 photos. (Sept.)
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Kate Zuckerman is the pastry chef at Chanterelle in New York City. She has also been the pastry chef at Picholine in New York, Biba in Boston, and Firefly in San Francisco. Zuckerman's flavor-focused desserts have been featured in major publications, such as The New York Times, The New York Daily News, and Food & Wine.
Great book. Simple yet sophisticated desserts with a lot of technical tips for the savvy cook and baker. One of the best cookbooks I own and I own many.Published 10 months ago by M. Garcia Martinez
This is a lovely book, I particularly enjoy reading the science behind the processes and the details on ingredients. Read morePublished 21 months ago by Barbara Maslen
So far I've made two items from the cookbook - a Apricot Almond tart and Plum ice cream. In both I substituted peaches because they are in season and fresh picked here. Read morePublished on July 21, 2012 by manutd101
Got this book based on Amazon reviews and I have to say: it looks good.
I've tried three recipes so far: the flat cookie, the chocolate chip and cherry cookie and the hazelnut... Read more
I love this book! I lost it and bought it again. Great pictures, very informative as to why things work the way they do. Read morePublished on November 1, 2009 by A. Dean
This is a lovely cookbook. I cooked the date cake with toffee for one of my daughter's birthdays and am now happily munching on chocolate chip cookies. Read morePublished on March 15, 2009 by M. Hyman
This book exemplifies the art of the pastry chef. The dishes are more complicated that the average cook book produced for the masses but the results are fantastic if you read and... Read morePublished on February 17, 2009 by Ian Aldridge
I fell in love with this cookbook after seeing Kate at the chocolate show in NYC. Her demo was wonderful and fun. Read morePublished on November 12, 2008 by Gil
I bought this book for my 8 year old daughter and I to bake together. The pictures are great. She can pick out the picture and title and read the ingredients off. Read morePublished on January 2, 2008 by Maria Leone