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In their second collaboration, the award-winning duo of Pierre Hermé and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. In these pages you will Þnd a dazzlingly delicious collection of recipes, all featuring the world's most intoxicating ingredient: chocolate. If there is a secret to the sensuality of Pierre Hermé's desserts, it just may be his intricate reÞnement of taste, texture, and temperature. Surely, this is what makes all of his desserts such a pleasure to eat. Here you will Þnd the simplest chocolate truffle-Black-on-Black Truffles, bite-size balls of bittersweet ganache tossed in dark cocoa-as well as the luxuriously soft and rich Suzy's Cake, which is spectacularly delicious yet quite simple to make. Chic desserts, such as the Triple Crème-individual ramekins layered with espresso crème brûlée, rich chocolate cream, and pure unsweetened whipped cream-or a cup of French-style hot chocolate, or a gâteau de résistance, such as Plaisir Sucré, will be the triumphant end to any meal or the centerpiece for any celebration. Through these more than seventy-five recipes, you will have the many pleasures of tasting chocolate in all its states-hot and cold, creamy and crunchy, smooth and custardy, thick and chewy, bittersweet and sweet, dark, milk, and white. Whether you are an expert in the dessert kitchen or a beginner with a desire for the delicious, this collection will introduce you to the myriad delights of Pierre Hermé's desserts, his unusual juxtapositions of ingredients, his conjurer's touch with textures, and his always perfect pitch when it comes to sweetness, tartness, and chocolatey-ness. Finally, there are the indispensable Base Recipes and a Dictionary of Terms, Techniques, Equipment, and Ingredients. Together they form a complete course in chocolate dessert artistry. Each recipe has been written with the American kitchen in mind, so that everyone with a passion for the richness of chocolate desserts can now enjoy Pierre Hermé's sublime creations at home....
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Hands on baking with recipes and techniques that teach you how to make great breads, pies, cobblers, cookies, cakes, and pasties, both sweet and savory. A world-class course in baking for new and practiced bakers alike. Baking with Julia is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Basic techniques come alive and are easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs. Baking with Julia presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers: Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid. With nearly 200 recipes, and half as many pages of full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than 50 pages of illustrated reference sections define terms and techniques, and explain the hows and whys of batters and doughs. If you've never made flaky pie crust, your first no-fail experience is at hand. From chocolate to cheesecake, from miniature gems to multitiered masterpieces-this cookbook is a total immersion experience in the wonder of home baking....
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Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, “You write recipes just the way I do.” Her recipe writing has won widespread praise for its literate curiosity and “patient but exuberant style.” (One hard-boiled critic called it “a joy forever.”) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch.
Even the most homey of the recipes are very special. Dorie’s favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a “wow” occasion. Pierre Hermé’s extraordinary lemon tart.
The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren’t more than enough, Dorie has appended a fascinating minibook, A Dessertmaker’s Glossary, with more than 100 entries, from why using one’s fingers is often best, to how to buy the finest butter, to how the bundt pan got its name. ...
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