Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Les desserts qui me font craquer

tan319

By tan319,
in Cookbooks & References

 Share Followers 0

Recommended Posts

tan319

tan319

Posted
Posted

A fine one too.

He claims they are all possible to bake and assemble in the kitchen.

This is a bit more elaborate then C'est du Gateau".

CM won the 2005 world pastry cup as well as wrote the hit ( fFrance) pastry cookbook "C'est du Gateau"in '07.

You'll also see a glimpse or two of him in the upcoming documentary "Kings of Pastry".

Also available from Amazon.fr

2317/5000

Link to post
Share on other sites
tan319

tan319

Posted
  • Topic Starter
Posted

They are brand new, the PH book isn't out until oct , early oct, I think.

I brought the 1st Michalak book when I was in France in early '07 and I sstill love it.

I'm not fluent in any way what so ever although because I spent so much time with Spanish Pastry books (Los Postre de El Bulli) translating the best I could . the French ones seemed much easier,I've also spent a lot of time in France.' Macaron', by Pierre Herme, because of the repetetiveness of the recipes ( the steps, not the material) really spelled it out. But PH10, Herme's last BIG volume, was formidible.

I would say, if you're a pastry chef,a working pastry chef, you shouldn't be without these.

Just components of recipes with some flavor changes or as they are , take you into another world.

In the US , I find very little I can depend on recipe wise or that I'm excited by.

Dorie Greenspan, Kate Zuckerman are solid, Pichet Ong and Johnny Iuzzini solid and for ideas.

Like I said, "Infinement" isn't out until10/28/2010.

Michalaks book is out now and I would imagine it would be fun.

As far as a collector type of pastry book freak, you can't beat these types of books nor the Spanish equivalents.

I have cooked from all of the books I have and that's how I decide in the future what is going to be a good bet for me.

Sadly, I've found many dessert oriented books that are from the US not to be very useful to a person like myself.

The best was/is a Richard Leach book called the "Four Seasons", I think?

Mainly for components.

Kitchen arts and letters may have some copies of that as well as Amazon used.

I find if you're not weighing your ingredients you're basically playing Russian Roullette/ wasting your time.

That's why unless there's a horrible typo ( which they're sometimes are) I feel Euro books are generally the biz.

Good Luck!

On Sun, Sep 26, 2010 at 1:46 PM, eG Forums <no-reply@egullet.org> wrote:

tan319,

janeer has just posted a reply to "Les desserts qui me font craquer":

----------------------------------------------------------------------

Told you I didn't speak French.

I know Spanish very well, though, and I can puzzle my way through a lot of written French as a consequence. Have you actually cooked from either of these books? Are they must-haves? I am a pastry book freak.

----------------------------------------------------------------------

2317/5000

Link to post
Share on other sites
janeer

janeer

Posted
Posted

I would say, if you're a pastry chef,a working pastry chef, you shouldn't be without these.

Just components of recipes with some flavor changes or as they are , take you into another world.

In the US , I find very little I can depend on recipe wise or that I'm excited by.

Dorie Greenspan, Kate Zuckerman are solid, Pichet Ong and Johnny Iuzzini solid and for ideas.

...

The best was/is a Richard Leach book called the "Four Seasons", I think?

...

I find if you're not weighing your ingredients you're basically playing Russian Roullette/ wasting your time.

That's why unless there's a horrible typo ( which they're sometimes are) I feel Euro books are generally the biz.

On Sun, Sep 26, 2010 at 1:46 PM, eG Forums <no-reply@egullet.org> wrote:

tan319,

---------------------------------------------------------------------

First, thank you for the detailed response; very helpful to benefit from your experience about what is worthwhile. Amazon has a Spanish version of PH10 (a few hundred dollars). That might be worth having.

Alas, I am a professor, not a pastry chef, although I do have a culinary degree and have always been most interested in, and happiest doing, pastry. Of course I weigh everything. I totally agree with you about American books; if you are a professional, these books, even by professional pastry chefs, are aimed at home cooks and so it is not surprising they don't do much for you. Sherry Yard's is one of the better of those, I think, and I like Andrew MacLauchlan's Tropical Desserts. The Leach (called Sweet Seasons) is on Amazon and I will try it. And I will borrow a copy of c'est du gateau through interlibrary loan and see if I can follow it before buying. When someone uses/enjoys a book over a long period, that is always a good recommendation. I feel that way about Lenotre--classic, nothing earth shaking, but wholly reliable and correct.

thanks again

Jane

Little Compton Mornings

Link to post
Share on other sites
tan319

tan319

Posted
  • Topic Starter
Posted

Thanks for the kind words.

Yesterday I neglected Ms. yard and also Elizabeth Faulkner as great chefs who have written some great books that not only explain how things work and why but have great recipes too.

I''m surprised at the number of chefs ( not pastry ) who literally phoned their books in)

Good luck on PH10.

That's a heavy hit!

Is the Euro worth about 1.25/1.30 right now?

2317/5000

Link to post
Share on other sites
 Share
Followers 0
Go to topic listing

  • Similar Content

    • MightyD
      Favorite baked desserts
      By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • meryll_thirteen
      My top 3 favorite Philippine desserts
      By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      sugar,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      2. BRAZO DE MERCEDES
      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      3. CHOCOLATE CRINKLES
      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      http://sweb2.dmit.na...rinkles-recipe/
      I hope you enjoyed my post! Happy eating and baking everyone!
    • mixmaster b
      Favorite Pastry/Baking Books?
      By mixmaster b
      I am interested in getting some cookbooks that cover the basics of pastry and baking--not bread, necessarily, but dessert, cakes, cookies, etc. I searched a few other cookbook threads but did not have luck on finding books on pastry.
      My interest is in fairly classic French and European style baking, and I need a book that covers technique. Pictures would also be much appreciated--I like both the step by step pix or great pictures of the end product.
      Right now, I have Desserts and Chocolate Desserts by Pierre Herme. (I love these and have had good results from the recipes, but feel I should start with a more classic approach.) La Varenne Pratique has provided some good starting points, but I would like to find a book with more focus on baking.
      I was thinking about the Payard book. Any comments? Suggestions would be much appreciated! In case it applies, I am a home cook and am slightly more skilled than a total beginner.
      Thanks!
    • liuzhou
      Fuchsia Dunlop's "Food of Sichuan" - Chinese Version
      By liuzhou
      Congratulations are due to Fuchsia Dunlop, whose "Food of Sichuan" has just been published in a Chinese language version - a rare honour here. I've ordered a couple of copies as gifts for local friends who loved the Engish version, but struggled with some language issues.
       

      《川菜》，
      中信出版社。
       
       
    • ChrisZ
      Need help replacing vintage mold
      By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...