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.

Sign in to follow this  
yorkshirepud

"Caprial's Desserts"

Recommended Posts

My copy just landed on my doorstep. I'm wondering whether to keep it. Any recommendations/reviews?

one review here

mixed reviews here

and finally, from Amazon:

Building on the 50 master recipes, each chapter reveals how they can be finessed to create one exciting variation after another. Along the way, clear step-by-step photographs put you alongside Caprial and Melissa in their kitchen as they share their secrets for making extraordinary pie dough, working wonders with an ice cream machine, perfecting the delicate art of puff pastry, and numerous other essentials of the sweet kitchen. If you are new to baking, this book will give you the confidence, inspiration, and skills to build a solid dessert repertoire; if you are an experienced baker, it will help you hone classic techniques and push you to new levels of creativity and improvisation in the kitchen. A model of beauty and clarity, CAPRIAL’S DESSERTS is destined to become a well-thumbed, and flour-caked fixture on your kitchen bookshelf.

I have enjoyed my copy, for what it is worth, review-wise! :biggrin:


Melissa Goodman aka "Gifted Gourmet"

Share this post


Link to post
Share on other sites

Thanks. I actually saw all of these.

Tell me, what have you tried and enjoyed?

I'm extremely tempted by the Caramel Pear Tart thingy.


Adele

Share this post


Link to post
Share on other sites
Thanks. I actually saw all of these.

Tell me, what have you tried and enjoyed?

I'm extremely tempted by the Caramel Pear Tart thingy.

I loved her version of brownies! Very dense and rich!! and have made, and gotten positive feedback, on her banana cream pie and her version of an apple pie is excellent as well .. as I said, I personally have enjoyed using it! :biggrin:


Melissa Goodman aka "Gifted Gourmet"

Share this post


Link to post
Share on other sites

I'm seeing the Banana Cream Pie reviewed favourably often.

Time to go have another gander. I want to see what her recipe for brownies is like. I'm all over a good brownie! Thanks!


Adele

Share this post


Link to post
Share on other sites

This is a few years old, right? I've looked at it, it's basic, fairly accessible for a home cook without much experience, but most of it has already been done or covered better elsewhere.


Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

Share this post


Link to post
Share on other sites
I'm seeing the Banana Cream Pie reviewed favourably often.

Time to go have another gander. I want to see what her recipe for brownies is like. I'm all over a good brownie! Thanks!

You will enjoy the brownies, unless I miss my guess! And if you like bananas as much as I do, the cream pie as well .. it is big here in Atlanta! :biggrin:


Melissa Goodman aka "Gifted Gourmet"

Share this post


Link to post
Share on other sites
This is a few years old, right?  I've looked at it, it's basic, fairly accessible for a home cook without much experience, but most of it has already been done or covered better elsewhere.

That's exactly what I was thinking. I can't say I'm an experienced baker (yet), but even so, I feel somewhat that these recipes are already covered in my growing collection of books. I'm debating whether to return it or not. Something tells me I will. Other than one recipe, nothing else 'jumps' out at me. Funny, it seemed to have more appeal when I browsed it instore and decided to buy it online.


Edited by yorkshirepud (log)

Adele

Share this post


Link to post
Share on other sites
You will enjoy the brownies, unless I miss my guess! And if you like bananas as much as I do, the cream pie as well .. it is big here in Atlanta! :biggrin:

Thanks!

I've actually decided to return it later this evening. I'm going to exchange it for Secrets of Baking instead. Now that I know offers much more wealth of info (which is what I need).


Edited by yorkshirepud (log)

Adele

Share this post


Link to post
Share on other sites

I'm a baking book junkie. I don't own Caprial's Desserts, so I can't comment much...other then if I don't own it I must have passed on it for a reason. BUT now I can comment on your second choice and I do own it, Secrets of Baking, and do reccomend it!

As a co-incidence....just yesterday I made a coconut cream cake credited to Caprial (I had seen raves about this recipe) and was very unhappy with the cake, it's a butter cake with some coconut milk instead of milk added in the end........nothing to repeat again. She has a coconut pastry cream to fill this with.....no big deal there either. No raves coming from my lips.

I do have a small list of 'hit's in the Yard book and hope to keep it growing.

Share this post


Link to post
Share on other sites
I'm a baking book junkie. I don't own Caprial's Desserts, so I can't comment much...other then if I don't own it I must have passed on it for a reason. BUT now I can comment on your second choice and I do own it, Secrets of Baking, and do reccomend it!

As a co-incidence....just yesterday I made a coconut cream cake credited to Caprial (I had seen raves about this recipe) and was very unhappy with the cake, it's a butter cake with some coconut milk instead of milk added in the end........nothing to repeat again. She has a coconut pastry cream to fill this with.....no big deal there either. No raves coming from my lips.

I do have a small list of 'hit's in the Yard book and hope to keep it growing.

Hi Wendy,

I picked up The Secrets of Baking yesterday. I'm loving it. I've only ever browsed it before so didn't realise how well she explained her master recipes. This is exactly was I was looking for.

What have been your hits?


Adele

Share this post


Link to post
Share on other sites

I think you're getting at what I meant to say Wendy--there are a lot of nice "baking and dessert" books out there written and churned out for the home cook in that nice, accessible home cook style by nice well-meaning people which are redundant, which don't add value and don't really move that genre forward.

If you already have some Rose Levy Beranbaum, Luchetti, Silverton, Flo Braker, or a Gale Gand or two on your shelf then you probably would be better off adding something different in scope and just a little bit outside what you have, like a Dessert Circus by Jacques Torres, or the Bill Yosses "Dummies" book--then you'll have enough to work from and compare and contrast for a long time.

Better to supplement your shelf with something more clearly reference or information-driven--like the Cook's Illustrated Baking book, which can be had from Costco for $18.99 (one's feelings about that outfit and its style or approach aside) or the Robert Wolke "What Einstein Told His Cook"--or move on to home baking books which have a little more depth, value, style, attitude, personality or individuality to offer--like the books by Sherry Yard, Claudia Fleming and Cindy Mushnet (an under-appreciated work this last one.)


Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

Share this post


Link to post
Share on other sites

Steve,

I have recently added books to my collection by the bakers you've mentioned, namely RLB and Luchetti, and a few others.

Thanks for the other recommendations. I did plan on getting the Flo Braker book soon (I believe it's a 2nd version of an older book) but will also check out the others.


Adele

Share this post


Link to post
Share on other sites
Better to supplement your shelf with something more clearly reference or information-driven--like the Cook's Illustrated Baking book, which can be had from Costco for $18.99 (one's feelings about that outfit and its style or approach aside) or the Robert Wolke "What Einstein Told His Cook"--or move on to home baking books which have a little more depth, value, style, attitude, personality or individuality to offer--like the books by Sherry Yard, Claudia Fleming and Cindy Mushnet (an under-appreciated work this last one.)

Steve - I'm not familiar with Cindy Mushnet so I went over to Amazon to see what she's done, but a search on her name brings up nothing. Could you let us know what book you are referring to?

Share this post


Link to post
Share on other sites
Better to supplement your shelf with something more clearly reference or information-driven--like the Cook's Illustrated Baking book, which can be had from Costco for $18.99 (one's feelings about that outfit and its style or approach aside) or the Robert Wolke "What Einstein Told His Cook"--or move on to home baking books which have a little more depth, value, style, attitude, personality or individuality to offer--like the books by Sherry Yard, Claudia Fleming and Cindy Mushnet (an under-appreciated work this last one.)

Steve - I'm not familiar with Cindy Mushnet so I went over to Amazon to see what she's done, but a search on her name brings up nothing. Could you let us know what book you are referring to?

I think he may of meant Cindy Mushet. Here's a link to the book I found on Amazon.


Adele

Share this post


Link to post
Share on other sites

Yeah, sorry, I was just typing quickly from memory. She's in that left coast baker group and one of the few to have written a highly recommendable book.


Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

Share this post


Link to post
Share on other sites

Cool - thanks for the link. Like I said, I hadn't heard of her before, but the book looks intersting. I'll have to check it out.

Share this post


Link to post
Share on other sites
Cool - thanks for the link. Like I said, I hadn't heard of her before, but the book looks intersting. I'll have to check it out.

This book didn't look like it would appeal to me, but when I saw it in a discount bookstore for $8 I picked it up.

Haven't made anything from it yet but did write down the names of the recipes that appealed to me, and there were quite a few.

Jason

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By ResearchBunny
      Posted 6 hours ago Dear EGulleters,
      ResearchBunny here. I've just found you today. I've been lolling in bed with a bad cold, lost voice, wads of tissues, pillows, bedding around me. I spent all of yesterday binge-watching Season 2 of Zumbo's Just Desserts on Netflix from beginning to grand finale. I have been a hardcore devotee of Rose Levy Beranbaum since the beginning of my baking passion -- after learning that she wrote her master's thesis comparing the textural differences in cake crumb when using bleached versus unbleached flour. I sit up and pay attention to that level of serious and precision! While Beranbaum did study for a short while at a French pastry school, she hasn't taken on the challenge of writing recipes for entremets style cakes. That is, multi-layer desserts with cake, mousse, gelatin, nougatine or dacquoise layers all embedded in one form embellished with ice cream, granita, chocolate, coulis. After watching hours of the Zumbo contest, I became curious about the experience of designing these cakes. Some of the offered desserts struck me as far too busy, others were delightful combinations. I was surprised that a few contestants were eliminated when their offerings were considered too simple or, too sophisticated. So I'd like to hear from you about your suggestions for learning more about how to make entremets. And also, what you think about the show. And/or Zumbo.
      Many thanks.
      RB
      ps. The show sparked a fantasy entremet for my cold. Consider a fluffy matzo ball exterior, with interior layers of carrot, celery, a chicken mince, and a gelatin of dilled chicken broth at its heart!
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By K8CanCook
      Update!! --- the sale is still going on at Amazon as of Sunday (11/24) at 11:15am EST
      ____________________________________________________________________________________________________________________________________
       
      Did anyone note the sale price on Modernist Cuisine today (maybe yesterday)? Amazon and Target dropped the set of tomes to $379!!!
       
      This price looks like it will change after today...so get it ASAP!!!

      https://smile.amazon.com/gp/product/0982761007?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=SRFCHFB5EFTGAA8AZHJX
      -or-
      https://www.target.com/p/modernist-cuisine-by-nathan-myhrvold-chris-young-maxime-bilet-hardcover/-/A-77279948
    • By Bollo
      I need a book on the application of rotavapor machine. I've searched something on web but i can't find something strictly professional for the kitchen please help me. To improve the research. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...