Simple French Desserts (Paperback)

~ (Author), Richard Eskite (Photographer) "IN AMERICA, PETITS FOURS ARE USUALLY SMALL CAKES glazed with pastel-colored fondant icing..." (more)
Key Phrases: glazed figs, sweet pastry dough, semisweet chocolate morsels, Grand Marnier (more...)

Editorial Reviews

Amazon.com Review

Forget about counting calories--the title has both "French" and "desserts" in it, for Pete's sake! You won't find any low-fat silliness in Jill O'Connor's latest masterpiece, and you won't care a bit. From extravagant honey madeleines, profiteroles, and almond macaroons to classics like chocolate mousse, meringues, and warm apple crepes, the recipes in this book will produce fantastic results for the novice and expert alike. The detailed, easy-to-follow instructions take you effortlessly through each step of even the most complicated recipes, and O'Connor's technique tips, such as "Fearless Folding" and "Mastering Meringue," offer the extra guidance so many of us need. Entertaining lessons, such as "How the Madeleine Got Its Hump," and first-hand descriptions of an American dessert hound in Paris give Simple French Desserts added charm. Photographs are sparse, but the ones shown are guaranteed to send your imagination soaring. As O'Connor herself puts it, "Let the bacchanal begin!" --Melissa Asher

From Publishers Weekly

In this concise collection, O'Connor (Phyllo and Sweet Nothings) offers an abundant selection of desserts ranging from cookies and pastries to crepes and tarts, ice cream and mousse. There are sables, the slightly sandy French version of shortbread, along with a couple of variations, such as Pistachio-Orange Sables. O'Connor includes French meringues and Almond Macaroons, Chocolate Eclairs and a much-simplified recipe for napoleons based on phyllo dough rather than tricky puff pastry. Lemon Tart is served on a cookie-like crust that's tempting on its own, while Fallen Chocolate-Souffl? Cake provides a more decadent option. Fruit desserts also figure prominently: there are apples in Tarte Tatin, berries in Red Fruit Gratin and cherries in almond-flavored Cherry-Frangipane Tart. O'Connor is equally inventive with her ice cream and sorbet recipes, including toasted walnut-studded Mocha Dauphinois Ice Cream. As with anything worthwhile, the confections here aren't exactly simple, at least in terms of the time they require. Many recipes involve multiple steps; however, clearly written description of techniques are interspersed. (Apr.)
Copyright 2000 Reed Business Information, Inc.

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Product Details

• Paperback: 144 pages
• Publisher: Chronicle Books (February 1, 2000)
• Language: English
• ISBN-10: 0811819035
• ISBN-13: 978-0811819039
• Product Dimensions: 8.8 x 8 x 0.6 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #596,706 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

15 of 17 people found the following review helpful:

5.0 out of 5 stars THIS IS GOING TO BE A CLASSIC, April 4, 2000

By A Customer

I HAVE ALL FOUR OF JILL O'CONNORS BOOKS AND THIS IS MY FAVORITE. ANYONE INTERESTED IN FRENCH DESERTS SHOULD HAVE THIS IN THEIR COOKBOOK COLLECTION. THE INSTRUCTIONS ARE CLEAR AND NOT AT ALL INTIMIDATING. ALL OF THE ADVICE IS PRACTICAL AND THE BOOK IS SO INTERESTING! SO FAR I HAVE HAD THE CAFE AU LAIT POTS DE CREME AND THE ALMOND MADELEINES, BOTH WERE DELICIOUS. I AM MAKING THE BURNISHED ORANGE TART NEXT. GET THIS BOOK, YOU WILL LOVE IT.

5.0 out of 5 stars Most important book in my kitchen, September 29, 2009

By	Behr "ordinary person" (Toronto) - See all my reviews

I've had this book for almost 10 years now. No longer a young bachelor, and now formally trained by famous chefs, I still pull out Jill's book if I want to really impress guests. Her instructions are clear and the recipes are dangerously delicious!

Her Creme Brulee is hugely popular with my guests, friends, and family. They call it "best-in-town", and I agree. Every single recipe in this book is a gem. Her building blocks are perfectly designed for you to make your own desire, and it's never failed to deliver an absolute YUM!

5.0 out of 5 stars Delicious Intoxication, June 22, 2008

By	Mountain Butterfly - See all my reviews

This book makes you fall in love with cooking. Every recipe I have made is so delicious each nearly sends you over the edge in ecstasy. The directions are easy to follow and the book is fun to read. Everyone will enjoy these desserts.