- Hardcover: 240 pages
- Publisher: Rizzoli (September 24, 2013)
- Language: English
- ISBN-10: 0847841014
- ISBN-13: 978-0847841011
- Product Dimensions: 9 x 1.2 x 10.3 inches
- Shipping Weight: 2.3 pounds
- Average Customer Review: 16 customer reviews
- Amazon Best Sellers Rank: #970,153 in Books (See Top 100 in Books)
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Jenny McCoy's Desserts for Every Season Hardcover – September 24, 2013
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"To say the book is gorgeous is an understatement. But beauty is nothing without brains, and this book packs serious smarts. The seasonal, fruit-forward focus and elegant photography are reminiscent of Nigel Slater's "Ripe", but the authoritative, yet encouraging tone is all her own...Consider yourself lucky the book is divided into seasons, otherwise you'd be spoilt for choice. There are ice pops, roulades, pies, cakes, and breads, all delivered in a way that embolden the home cook." ~Serious Eats
“Jenny McCoy’s Desserts for Every Season couldn’t be more aptly named, Jenny has been baking and creating recipes inspired by what is ripe and available for as long as she can remember.” ~Bakepedia.com
“A baking and pastry authority who has consulted on dessert menus for Tom Colicchio’s NYC Craft restaurant and Emeril Lagasse’s establishment, Jenny McCoy dishes up a big serving of inspiration for seasonal sweets...Winter, Spring, and summer have equally enticing offerings.” ~The Post and Courier
“If you’re looking to update your go-to dessert recipes to something more elegant, modern, and season, you are going to want to pick up a copy. There’s nothing run of the mill here—the recipes are unique and impressive but sill uncomplicated. As far as design goes, the whole book has a classy, subdued aesthetic that I very much like…This will definitely be a book that I turn to for every future dinner party I plan.” ~Katieatthekitchendoor.com
"The dishes we make for dessert are determined not only by tradition, but also by seasonality. A guide to sweet treats to carry you from the winter holidays through spring, summer and fall, Jenny McCoy’s Desserts for Every Season is the perfect holiday gift." ~Findyourcraving.com
“Desserts for Every Season...many original and truly seasonally inspired recipes. I would probably make every recipe...all are unique.” ~Chocolateandcroissants.blogspot
“Jenny McCoy hits the sweet spot—literally and figuratively. Her desserts make the best use of seasonal ingredients and seem to be just what you want to be eating when the weather changes…The book’s recipes will help you create something special and delicious, but won’t have you sugar-streaked and edgy by the end of the day. Her recipes are homey, but still special. The recipes’ range and ease speak to the joy of this book—flexibility to respond to your own pantry inspirations and a casual elegance that will please…” ~Appetiteforbooks.wordpress
About the Author
An authority on baking and pastry, Jenny McCoy has created dessert menus for such leading restaurants as Tom Colicchio’s Craft and Emeril Lagasse’s New Orleans establishments. In 2011, she received the prestigious NYC Rising Star Pastry Chef award. McCoy is an Institute of Culinary Education instructor, Almond Board of California spokesperson, and a contributor to Serious Eats and the Huffington Post. Emeril Lagasse is the chef/owner of many restaurants, including Emeril’s and NOLA, the author of several cookbooks, and the host of the Hallmark Channel’s Emeril’s Table. Pernille Pedersen is a lifestyle photographer who is frequently published in The Wall Street Journal Magazine, Martha Stewart Living, and Food & Wine.
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The book is well bound and stays open on its own without the use of a cookbook stand. The recipes within are arranged by season in beginning with autumn and ending with spring. McCoy incorporates lots of fruits, nuts, and occasionally vegetables into her recipes so she groups them according to when these ingredients will be in season so they taste their best. I try to cook seasonally, but I am still getting accustomed to cookbooks being arranged seasonally. I admit that I find I get more use out of a cookbook when chapters are labeled by food category rather than by season. She includes a wonderful seasonal harvest calendar that will tell you what tastes best when and what produce is fresh year round.
Her introduction is telling. McCoy has worked with everyone from Emeril Lagasse to Tom Colicchio but she is practical in refreshing ways in the kitchen. If you accidentally have the oven too hot, she espouses shortening the baking time. She's all for nonstick spray to grease baking pans. She doesn't measure out specific amounts of citrus juices. I found these tips to be refreshing. She expects her readers to be able to think and improvise and appreciate a little time saved in the kitchen. The index is well referenced and she introduces each recipe with a short blurb about why it is special.
This is not a dessert book for the beginner. While the book contains recipes that can be easily made in a short time (such as banana pudding pops or funnel cakes), many require a few separate recipes (such as the aforementioned chocolate cake or the chocolate-peanut butter s'mores) that require advance planning over a couple days to actually complete. Although a beginner could easily make many of the recipes, I am going to call this a book for the moderate level baker.
I give McCoy major props for including beverages in a dessert book. Too often people forget what delicious treats a well-crafted drink can be. McCoy includes recipes for mulled apple cider, holiday hot cocoa, raspberry and lavender floats, moonshine eggnog, and strawberry thyme lemonade.
I also appreciate her thoughtful "basics" chapter in which you'll find recipes things that you can use in her recipes or elsewhere such as caramel sauce, streusel, pie dough, and icings.
I did have some trouble locating all the ingredients in the cookbook so some of you might have the same trouble. I can't readily locate sage honey, Aperol, Creole cream cheese, buckwheat honey, and a few other odds and ends (mostly aperitifs), but I can substitute with a little research.
The photography is some of the best I've seen this fall. There isn't a photograph of every recipe but close enough. The images are full color, full page, and look ready to fall into your hand so you can devour the beautiful, beautiful food. If I couldn't bake much besides chocolate chip cookies, I would derive great pleasure from owning this book. It is stunning.
The blueberry-almond cream tart alone might justify the cost of the book.
My bottom line? This is a gorgeous, useful, thoughtful baking book best given to someone who enjoys a little extra attention to detail in the kitchen. McCoy has produced a fine cookbook that people with experience will enjoy for years to come, and I am proud to have it in my kitchen.
Español: Pague por una copia nueva pero aparentemente es usasda. La portada estaba despegada y el forro estaba roto. Me quede con el libro porque me interesaba el contenido, pero si ubiera sabido que era usada no la hubiera pagado como Nuevo.