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The Sweet Life: Desserts from Chanterelle Hardcover – October 18, 2006
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Top Customer Reviews
But, our Kate has written an excellently diverse book of both highly detailed recipes for fancy desserts and lucid explanations of the whys and hows and wherefores of some pretty arcane baking and dessert techniques. What is even better, the geek material is presented in such an appealing manner that even the amateur who just happens to want to make a custard or a caramel or a mousse will gain from reading Ms. Zuckerman's sidebars on technique and background.
Offsetting the rare interest in fancy pastry is the fact that pastry technique explanations seem to need the authoritative professional voice even more than fancy savory cooking. While I may have little interest in learning from Nobu how to acquire the knife skills I need to make sushi, I and thousands of others have a more than middling interest in how to make good homemade ice cream. And, as luck should have it, Ms. Zuckerman covers some of the really dramatic facts behind cheap versus expensive ice cream makers. I won't steal her thunder, but I will say that she names and explains how a small, inexpensive ice cream maker actually did a better job than big, expensive models.Read more ›
The contents page is easy to navigate. The mouthwatering pictures make you want to throw your apron on and get cooking. I was hesitant because I am not Martha Stewart--a food lover for sure, but not a true cook. I was scared I couldn't recreate any of the recipes to look like the pictures I was drooling over.
I thought I would try the Chocolate Bete Noir. "Dense and creamy, yet light and elegant, this flourless chocolate cake is remarkably versatile; it serves as the basis of many of my plated chocolate desserts at Chanterelle." I thought how hard could this be. The first step after heating the oven, which I am quite capable of, reads: "Using a paring knife, cut down the center of the vanilla bean and scrape out the tiny black seed into a heavy-bottomed saucepan."
Next!! Chocolate chip cookies are more my speed. The recipe for Crispy, Chewy Chocolate Chip Cookies was easy to follow and they turned out fabulous. I will say "two inches apart on the prepared cookie sheet" means two inches apart. Anything less and you have one big cookie.
What I loved about this book was it is educational as well as beautiful. The history of chocolate on page 31 I found very interesting. The Beyond the Basics area with subjects such as "Chocolate and water," and "Cooking caramel successfully" can be a lesson in science as well as cooking.Read more ›
What I've made:
*Chocolate Bete Noire:
Good flavour, but I had real issues getting these cakes out of the tin - I decided to cook them in a muffin tin (listed as an alternative to making the single cake). It was unclear whether to take them out of the tin after removing from the oven, and due to the texture of the cakes - they were obviously going to fall apart if I tried to get them out immediately - I decided to cool in the tin - I probably lost 1/2 of them on removal - tops came away leaving the bases behind. I have plans to use this crumb mix to make an icecream cake, or I may rebake and use as a crumble topping. As I mentioned, great flavour, just not quite what I wanted.
*Crispy Chocolate Chip Cookies:
Great, no issues. Loved them.
*Walnut, Currant and Cinnamon Rugelach:
The cream cheese dough was extremely hard to handle, even after sitting in the refrigerator overnight. There was no way I could roll this out on a floured surface. I had to roll between 2 layers of greaseproof paper and refrigerate several times during this process to get it to size. Happy with the filling, but overall the biscuits were not that great a result for the effort expended & I won't make them again.
*Crispy Malted Bitter Chocolate Meringues:
I was very excited to try these, I really wanted a malteser-flavoured meringue. Possibly the problem could be with one ingredient that may have been lost in translation (I'm in Australia) - the barley malt syrup.Read more ›
Most Recent Customer Reviews
I've only made this one recipe so far, and it's a winner. The cookies turned out amazing! The only thing I changed was the sugar. Read morePublished 3 months ago by G. Tang
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 20 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 on January 1, 2014 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