tan319

I saw a topic a few months ago on the Stéphane Glacier English version of his book. Can anyone help me out on this? Been checking amazon.fr or.com and neither are producing results. Any help much appreciated. Thank you!

In PH''s "Macaron" book he always says something along the lines of ""substituting another chocolate of equal %"" ( especially the white chocolate) but in PH10 I think he really wants people to use the chocolate called for since you're tasting his "Ouvre" of the last 10 or 12 years . Have you tried Chocophile .com for Valrhona? I believe they'll break down quanities bought so it's a bit more affordable. I know that a few members on the "Baking from Pierre Hermes Chocolate Desserts" book were. It is a fantastic chocolate , the cru's and such especially, that makes them, IMO, one of the few things worth their money! Good Luck!

Uh, I wasn't really saying that with an attitude. Spring was getting US press in mags like F&W at least a year ago but after awhile, when you need a Chicago bouncer to keep the aisles clear, a guy who is the owner, chef, mouthpiece, etc. doing 5 services a week with a chef de cuisine and a waitress as his sole staff is going to need someone to help keep him concentrated on what has got him here in the first place, his cuisine.

Here's a great article from the Int. Herald Tribune I would guess Mssr. Rose has got himself a publicist too! I would very much like to see a cookbook or book happenm Rose is a very interesting person.

Great article and interview link too! ("...Tiger Woods")

Yes, many advise adding in two, sometimes three additions. As I wrote above, I've found adding my cream to choc in a bowl, covering with plastic, giving bowl a light shake to make sure all choc is covered with cream and letting sit for a good five, ten minutes. Then when you whisk, you'll get a nice emulsion, usually no need for immersion blend, no unmelted pieces. If you have a grainy or granular, greasy finish, you've "scalded" or burnt the chocolate. From the fat in the cream .

A couple of things to consider. If your ganache "breaks" immersion blending is one of very few things that will probably save it. For me, as a chef, having an assistant pour the chopped chocolate into boiling cream always resulted in a greasy mess, with the cocoa butter separating out, all of that business. Pouring the cream onto the chopped or pistole/feve style choc that's in a bowl, covering with plastic for maybe 5 or 10 minutes then immersion blending will give you a result that will make you smile! Lastly, I've said on these boards before, that IMO, El Rey is a VERY tempermental chocolate, not easy to work with. So, why not forget about guessing reformulations/rewriting recipes and use a dependable chocolate like Valrhona Caribe/ An E.Guittard ( High End Line) or Cocoa Berry choc like Favorite Mi Amer,etc. Vary degrees of expense but all dependable and forgiving. Best to you, hope all works out!

Wow, that's significant! Why would the one leave it out? I'm new to the whole pate de fruit thing so I'm hoping to catch up. I just looked at page 462, the "Satine" Pate de Fruit and couldn't really see what you are talking about. However, I did notice that most every if not all of the recipes had that 60 grams of ... listed, it's almost a standardized approach so, to me, it's just a case of an editor missing it. 'Hope that helps. Edited to add: Hope I didn't sound flip. I just meant "go for it"!

'Hope so... Is sugar & glucose referenced in any other pate de fruit recipe? Usually, those kind of typos just require you charging thru it. You make pate de fruit all of time, yes? The only thing I've noticed in my light scan was he likes to use pectin NH also.After I look thru some more I'll get back to this. BTW, did you notice any others. I also was wondering if pitipois could throw any theory forth on why they didn't do an English version?

My copy of PH10 finally came... Wow, still absorbing. It covers so much ground, this is going to be good! Only one slight gripe... The layout is a bit confusing. Some times the composition layout, ingredients list will start on a half page and I find myself not quite sure of what I'm looking at. I had "Macaroon" first ( as well as PLAISIRS SUCRÉS) and both are a bit easier to follow, to me at least. But what the hell, It's PH10 , mates! I can't wait to try out some of this...

Jeesh, no kidding regarding the Bruni's general whining tone. Congratulations to Chef Liebrandt and crew and to Mr. Neiporent for the three stars though, now, break out the agar, maltodextrin, and liquid nitro and have some fun! PS: to robert40 : indeed! I just got the starchefs '06 DVD pastry presentation that Chef Liebrandt is on ( croquant techniques, etc.), it's right after he left Gilt and it just kind of mystified me how cooking differently could upset people.

Interesting note here.... I just purchased the DVDs of the DVD pages ICC Pastry Presentations '06/'07 and Albert Adria demoed not only "The Colibri" ( Hummingbird) but "Rock" also on the '06 DVD ( the first year of the ICC). So Natura was well into production at that time. Many slides presented of perhaps early platings of many of the dishes. A lot of interesting technique here and a lot of it not "uber" sci fi. Except for what looks like freeze drying the main component in the "Rock" it's just real solid technique. Maybe a Paco freeze job or two in the latter recipe.

Spending some time on PH's website will tell you a lot about his ing. The editing notes are a bonus, thanks! I did have my tongue a bit in cheek about the butter. Sel = salt, correct?

RE: Buerre: "Demi" =half, as in "je voudrais un demi de beirre" Salted butter is all over the place in the "mac" book. Apple pectin will do you right.

According to Wikipedia (French Style) " végétaline is composed of coconut oil hydrogenated. The hydrogénisation of coconut oil can raise the melting temperature and thus a more hard at room temperature." Is it being used in a bon bon? Or a creme? My copy shold be here tomorrow. the buerre de la Viette is his preferred butter it seems, the "Macaron" book uses it everywhere. The demi sel means "half salt" salted butter. Is that being used in a caramel type of preparation? The pectin I see listed often, in his recipes and other French chefs. After googling everywhere it hust seems like pectin as in a good apple pectin. It DOES make me think that maybe it has a reddish tint and maybe could have some citrus pectin in it again. really interested in what you're cooking! Good Luck!

Yes, will be trying that one...

The Way to Cook is a worthwhile addition to a cooking library , period. Edit: I mean The Cooks Book, ahem...

Hmmmm, I don't remember the cake in the Jill Norman book but I did see the Black sesame seed one online at Madrid Fusion or Gastro-vid.

Well, they simply said flour sugar, egg whites (powdered?) ground almounds, I think. I wouldn't feel comfortable putting it up here or PMing it. The book just came out, man!!! it's cheap for an El Bulli book, 75 euros. Doesn't get better then that Good luck!

L'equip makes a nice dehydrator too

I received my copy of Natura yesterday, wow! The thing I probably enjoy the most is reading about the process, the writing of the book, etc. It's such a bonus having this published in English. I actually wrote Juli Solter years ago about doing a translation of Los Postres de El Bulli, asking if I presented a list of interested buyers, etc. This more then makes up for it. Alberto has a cool sense of humour, a sensitivity that's deep and I like that this project , it seems for him, is all about enjoyment . The flavor profiles are often quite similar to "Los Postres...", bitter almond, yogurt, lime (gelatin) mandarine, too many to mention. The technique is wild but reachable, at least as far as equipment goes. The croquanter kit from Texturas, Lyo fruits, ditto, . Influence prediction: Here comes the sponge cakes "m" scout: what is the RPM blender?

Good Show!!!

I've never understood the vodka thing although I've seen it in some Spanish recipes. Is it supposed to be the "stabilizer"? If you get the balance right you don't need anything but syrup, fruit and maybe acid or water. That's it.

Just a quick question what does the egg do? Does it tell me how much acidcity that is in the sorbet mix? Thanks ← It tells you the sugar concentration, via bouyancy. The more sugar in the solution, the higher the egg will sit in it. So, if your egg is barely peeking through, only a dime sized area showing, add more sugar/syrup until you get a nickle to quarter size patch of egg above the surface. If you already have more than that showing, add water until the egg sinks to that level. It is a rough guide at best. After some practice tasting the base and noting the frozen results, you'll get a feel for how sweet the base should taste. Of course if you are using commercial juices, purees, or IQF fruit, it will be easier to establish consistent recipes than if you are using fruit of varying ripeness and making it up as you go along - not that there is anything wrong with that, it will just take practice. ← Thanks pastrygirl, I'm making a sorbet as we speak. So for my base I weighed my sugar and water, since my sorbet is a kaffir lime and I'm using fresh lime juice I added an ounce more water to try to cut the acidcity. (a tip I got from tan319...Thanks) So hopefully it will work. Unfourtunally I don't have any eggs on hand, so I couldn't try the egg thrick. Thanks everybody for your input ← I know this sounds stupid but...., if you're missing the egg, then you're missing the point. Weighing your ing. for syrup is the first step. But seeing where your mix is at is key. This would help immensely

Thank you Mssr. robert40! Nice show, no?