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Kate Zuckerman

The Sweet Life: Desserts from Chanterelle Hardcover – October 18, 2006

by Kate Zuckerman (Author), Tina Rupp (Photographer)

26 ratings

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Created by the award-winning pastry chef at New York City's renowned Chanterelle restaurant, this dessert cookbook offers delightful recipes for a plethora of sweet treats--from tarts and cakes to custards, souffls, and frozen desserts. 50 full-color photos. 15 line drawings.

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Editorial Reviews

From Publishers Weekly

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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

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.

Product details

Item Weight : 2.29 pounds
Hardcover : 224 pages
ISBN-10 : 9780821257449
ISBN-13 : 978-0821257449
Product Dimensions : 8.38 x 1 x 10.38 inches
Publisher : Bulfinch; 1st Edition (October 18, 2006)
Language: : English
ASIN : 0821257447

Best-sellers rank #1,226,726 in Books (See Top 100 in Books)
#4,200 in Dessert Baking (Books)

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26 ratings

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1 star		4%

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Barbara Maslen

Great book but kindle edition has LOTS of typos

Reviewed in the United States on January 1, 2014

Verified Purchase

This is a lovely book, I particularly enjoy reading the science behind the processes and the details on ingredients. But it is obvious that absolutely no care was taken in the conversion from printed to digital copy, it certainly hasn't been proof read. Most of the errors are easily understood but just a bit annoying, for example the 'Chocolates and Candies' chapter has candles instead of candies. Other errors are ridiculous and goodness knows what the original text said: "your soul tit already contains an elastic egg white foam..." It is a shame that the book wasn't proof read, it does make you wonder if the measurements and ingredients can be trusted. I would recommend buying the print copy only.

8 people found this helpful

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HelenW

mixed feelings

Reviewed in the United States on October 2, 2010

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I have had this book for a couple of months, but have not had a chance to do any cooking out of it until recently. On my initial read through I was excited to get started. Well, I finally had the chance this weekend.
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. I used barley malt extract which though in syrup form, may be heavier than what was used in the original recipe. Long story short, the meringues did not harden, they spread a bit and crisped (slightly) on the outside, but were very gooey on the inside. Additional oven time did not improve matters. Again, great taste, everyone loved the flavour, but they continued to "melt" throughout the day and ended up in the bin. Next time I plan to try my usual meringue recipe with some malt powder added to the meringue mix. Hopefully this will work out.

Summary: again, good flavours, but unreliable results for effort expended. I will use this book as an idea reference and may try some of the desserts and icecreams at a later date, but will probably source alternative recipes for similar results.

16 people found this helpful

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Lynn Thomas Ziglar

A sweeter life!

Reviewed in the United States on September 7, 2017

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Excellent and brings back the experiences at Chanterelle. This one was a gift. I have cooked from my copy with delicious results.

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Cathy

Five Stars

Reviewed in the United States on March 16, 2018

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Great book, haven’t had a change to make anything yet. Looking forward to making something

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manutd101

The Sweet Life

Reviewed in the United States on July 21, 2012

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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. For the ice cream I added lavender (steeped for 30 minutes in the warm milk) too. The recipes are awesome - not overly simple, but not hard to follow and the flavors are great. There is also a good deal of food science, which is useful in understanding the behind the scenes working of certain techniques. These desserts are very refined, as you would expect, but the effort is worth it for some truly stunning flavor experiences. There are a good number of pictures and she also includes technique tips that are more broadly applicable. Highly recommended!

3 people found this helpful

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northborough

A wonderful book

Reviewed in the United States on August 25, 2007

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We've been using this book since we attended Kate's demo at the New York Chocolate Show. The recipes work perfectly and the scientific explanations are fun. I've made everything that my wife will let a man with high cholesterol cook. I would particularly recommend the various sorbets with fruit and herbs, but it all works! Thank you Kate!

7 people found this helpful

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Miriam Garcia

One of the best desserts cookbooks I've read

Reviewed in the United States on November 15, 2014

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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.

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Maria Leone

Great book

Reviewed in the United States on January 2, 2008

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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. I just help with the mixing order. They turn out wonderful. It is our family dessert book. The recipes are easy to understand! and taste fabulous.

6 people found this helpful

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