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Williams-Sonoma Collection: Dessert Hardcover – June 5, 2002
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Top Customer Reviews
What makes this book a standout, is the fact that even the simplest recipes look expensive and difficult, when complete. For example:
The Poached Pears With Raspberry Coulis, is simple. It looks like a million bucks when properly plated, though.
My boyfriend made the Lemon Curd Squares in the middle of the night. He isn't known for his cooking or baking skills (unless Noodle Roni counts). They came out perfect. From the way he carried on, you would think he solved cold fusion.
If your baking challenged, significant other, reads this book and is motivated to make just one recipe, then your money was well spent.
This book is a must have.
This book is definitely a great addition to a collection.
Note that they use chocolate rather than cocoa in the chocolate-based desserts. I have a double boiler, but still generally prefer to use a metal bowl sitting atop a saucepan with gently boiling water. The bonus is that you can then use that as the main mixing bowl for zero chocolate loss.
The same day I received my copy I watched a program that aired on the Food Network: Good Eats w/ Alton Brown. He made Crème Brulee, Pear Coulis', and a Soufflé. His method followed the book to a tee. As you can see I highly recommend this book.
Most Recent Customer Reviews
I'm a chef, who lacks in the dessert department. I've made every recipe in this book and it completely changed my game, by building a foundation of understanding.Published 7 months ago by Jamison
Printed in typical Williams-Sonoma fashion. Each recipe takes up 2 pages: One for the photo and one for the written recipe. Read morePublished 13 months ago by Vinnie's Mom