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Dessert Circus : Extraordinary Desserts You Can Make At Home (Pbs Series) Hardcover – Bargain Price, January 28, 1998
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Starting with a list of basic equipment and ingredients complete with explanations about what to get, how to store the items and when to use them, and continuing through a glossary of commonly used terms, Torres takes the guesswork out of what kind of flour to buy or how to make substitutions. And then there are the desserts themselves: puff pastries, cookies and petit fours, fruits, chocolate, and a section called "Signature Desserts" that contains such sinful delights as Paillasons (similar to a Napoleon only better) or Banana Moon Cakes (inspired by moonshine in a tiny village in the mountains of France). Some of these desserts are complex, but Torres's instructions are clear, easy to follow, and educational without being condescending. Reading Dessert Circus is a little like having a conversation with Torres as the two of you work side by side in the kitchen. --This text refers to an alternate Hardcover edition.
From the Back Cover
Top Customer Reviews
Every recipe I tried was delicious. My favorite recipe has to be his "Chocolate Cornflakes". Delicious and fun to make.
Things I noticed about these recipes: They seem designed for parties and less for home cooking. Yields were large, with servings for 8 seeming to be the magic number. If you want to impress, you'll love this book. There is a fair amount ingredients that may be hard to find.
To recreate many of the recipes listed will require: time, talent, and a little prayer to pull off. This is not to say that the results aren't worth it. Desserts like the impressive "Nougatine Basket with Fruit Sorbets" (three diamonds) can be accomplished, you simply have to take your time and be prepared.
If you've ever looked at an issue of "Chocolatier" or "Pastry: Art & Design" magazines, you have a good idea of what you'll be in for with this cookbook. Cooks looking for a challenge will find plenty of recipes to choose from.
The directions are clearly written, and every dessert recipe is accompanied with a finished photograph, and quite a few feature step by step pictures aswell. Jacques dedicates the first chapter solely to equipment and ingredients, plus a glossary of all terms used throughout the book. The second chapter covers basic or ingredient recipes, such as the perfect puff pastry and homemade chocolate sauce. He also shows you how to prepare my personal favorite, chocolate sculptures. You can also adapt these sculptures, turning just one of the pieces into an amazing garnish.
I highly recommend this and the second volume by Torres, "Dessert Circus at Home".
Desert was not ordered per person but brought out and everyone was treated to something different, as 10 different deserts were brought out. We all had a taste and then rotated the desserts.
When Desert Circus came out I had to order it for nostalga, as it contains most all of the deserts Jacques Torres created during his tenure at Le Cirque. I followed up with Jacques Desert Circut At Home.
This book provded me with wonderful memories of our desert that fall afternoon in New York City. I fondly remember the Chocolate Soup and the Chocolate Stove, Creme Brulee, Chocolate Fondants and Manhattan when it came my turn for a bite.
One recipe I have made for guests is the chocolate soup, which is a real hit at home. I also followed Jacques recipe for candied citrus peel with success and the Raspberry Souffles.
The recipes provide clear information as I have had success with several I have tried.
Most Recent Customer Reviews
Perfect better than expected in quality and delivery time awesome!Published 21 months ago by Sheryl Scott
This was written in the 90's and the creations reflect that, but I made the quick puff pastry and it turned out great, unlike previous puff recipes I've tried. Read morePublished on September 22, 2012 by tjv
I have both Jacques Torres books and they truly are fantastic. Chef Torres is a master in the dessert world and these cookbooks reflect his talent, not only as a chef but as an... Read morePublished on March 29, 2012 by WildanessDude
I love to cook, and while I'm not professionally trained, I'm pretty good. However with this book I clearly met my limitations. Read morePublished on November 15, 2010 by JK
There will always be one and only one Jacques Torres.I love this book actually made a few recipes from here.Its not everyday type of deserts but true masterpieces. Read morePublished on April 6, 2007 by Sankaraju
The author clearly loves what he does. I love the fact that there is a picture along with each recipe. Very detailed. I would buy ANY book by this author!Published on April 20, 2002 by M. Lafferman
This book is autstanding. Although, the book that I was sent by your dealer is a black and white photocopy of Jacuqes original book since I've used his book before and I am great... Read morePublished on October 19, 2001 by heber g estrada