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New Classic Desserts

New Classic Desserts Cover

 

Synopses & Reviews

Publisher Comments:

New Classic Desserts Andrew MacLauchlan Andrew MacLauchlan, Corporate Executive Pastry Chef for Mark Miller's Coyote Cafe in Santa Fe and Las Vegas, and Red Sage in Washington D.C., (formerly the Executive Pastry Chef at Charlie Trotter's) reinvents the art of classical dessert making in New Classic Desserts. Chef MacLauchlan believes that desserts not only complement a meal but are critical to ensuring the ultimate satisfaction of one's dinner guests. Whether the meal is a romantic dinner for two, a gathering of good friends, or a strictly business affair, New Classic Desserts will capture attention. These desserts are vibrant in flavor, individually crafted, and consist of several harmonious components displaying pleasant contrasts in temperature and texture. Each dessert may retain some reference to classical French and European pastries, such as an ice cream or custard with a warm fruit compote, or the idea of a napoleon whose cream and puff pastry layers have been replaced with oven-dried pineapple slices, juicy mango, luscious starfruit, and coconut-infused custard. Maintaining timeless flavor combinations enjoyed throughout the ages, these new classic desserts illustrate that using less butter, cream, and sugar challenges chefs to create desserts that are irresistible indulgences for health-conscious diners. The desserts evolve from classical pastry techniques, but focus on flavor and the artistry of composition. The recipes incorporate the working principles of restaurant kitchen line cooking, techniques of the french patissier, and general bakery procedure. The use of flavorful organic fruits and nuts when available and observation of fruits' natural growing seasons contributes to the quality, flavor, and appeal of these visionary recipes. Organized seasonally with an emphasis on modern ingredients and techniques that will lead pastry chefs into the 21st century, New Classic Desserts introduces mouthwatering desserts such as:

* Lemon Tart with Blackberries and Peppered Blackberry Coulis

* Cr?me Br?l?e Napoleon with Green Tea Sauce and Peach Coulis

* Warm Date Pithiviers with Cardamom Ice Cream

* Mascarpone and Brown-Buttered Apple Cheesecake with Rum Raisin Sorbet

* Caramelized Apple and Ch?vre in Phyllo with Red Wine-Black Pepper Sorbet

Unlike other pastry cookbooks, New Classic Desserts breaks the rules of traditional dessert making with Chef MacLauchlan's premise that desserts should be food that complement savory courses rather than just being sweet and pretty. The desserts in New Classic Desserts create harmonious endings to the dining experience: light and not overly sweet, allowing diners to linger over fresh sensations instead of feeling over-indulged. Stunning, bold, and resourceful, New Classic Desserts will inspire many new cooking adventures in both professional and epicurean kitchens. The vibrant photography of the desserts, and their graceful simplicity of flavor combinations, place New Classic Desserts in an artistic realm which will stir the imagination and spur the creativity of chefs everywhere.

Synopsis:

"What a collection of recipes! Andrew MacLauchlan's cookbook will inspire any serious dessert maker. After reading it. I couldn't stop thinking about the flavor combinations, the colors, the textures, the presentation..." -Nancy Silverton Peel, Campanile, Los Angeles "A fantastic book filled with simple, modern desserts with playful presentations, bright tones and bold flavors. The emphasis on seasonal fruits and natural ingredients creates desserts that are truly satisfying yet not overwhelming." -Mark Miller, Coyote Cafe, Santa Fe and Las Vegas: Red Sage, Washington D.C. "The fresh focus on seasonality, organic fruits and beightened flavors makes Andrew MacLauchlan's New Classic Desserts truly inspiring." -Emeril Lagasse, Emeril's, New Orleans "In writing New Classic Desserts, Andrew MacLauchlan has created a book that provides inspiration and instruction. His recipes strike the perfect balance of classic and unusual flavors in appealing formations. If you follow Andrew's lead, you will certainly be able to prepare these striking and delicious desserts!" -Jacques Torres, Le Cirque, New York "There is always a need to revise the classics and New Classic Desserts is the perfect addition to your bookshelf." - Daniel Boulud, Daniel, New York

Synopsis:

These desserts evolve from classical pastry techniques, but focus on flavor and the artistry of composition. Included is coverage of how to buy, store, and prepare flavorful organic fruits and nuts most effectively. Clear, step-by-step instructions and how-to illustrations demonstrate all aspects of sophisticated techniques such as making caramel sugar cages, assembling timbales, and caramelizing creme brul?e.

Table of Contents

Ingredients and Equipment.

Foundation Recipes.

Ice Creams and Sorbets.

Desserts of Spring and Summer.

Desserts of Fall and Winter.

Petit Fours and Chocolates.

Temperature Conversions.

Index.

Product Details

ISBN:
9780471286059
Author:
MacLauchlan, Andrew
Publisher:
Wiley
Subject:
Desserts
Subject:
Cookery (natural foods)
Subject:
Courses & Dishes - Desserts
Subject:
Cooking
Series:
Hospitality, Travel & Tourism
Publication Date:
19941115
Binding:
Hardback
Language:
English
Illustrations:
Y
Pages:
256
Dimensions:
10.29x8.33x.91 in. 2.60 lbs.

Related Subjects

Cooking and Food » Desserts and Candy » General

New Classic Desserts
0 stars - 0 reviews
$ In Stock
Product details 256 pages Van Nostrand Reinhold Company - English 9780471286059 Reviews:
"Synopsis" by , "What a collection of recipes! Andrew MacLauchlan's cookbook will inspire any serious dessert maker. After reading it. I couldn't stop thinking about the flavor combinations, the colors, the textures, the presentation..." -Nancy Silverton Peel, Campanile, Los Angeles "A fantastic book filled with simple, modern desserts with playful presentations, bright tones and bold flavors. The emphasis on seasonal fruits and natural ingredients creates desserts that are truly satisfying yet not overwhelming." -Mark Miller, Coyote Cafe, Santa Fe and Las Vegas: Red Sage, Washington D.C. "The fresh focus on seasonality, organic fruits and beightened flavors makes Andrew MacLauchlan's New Classic Desserts truly inspiring." -Emeril Lagasse, Emeril's, New Orleans "In writing New Classic Desserts, Andrew MacLauchlan has created a book that provides inspiration and instruction. His recipes strike the perfect balance of classic and unusual flavors in appealing formations. If you follow Andrew's lead, you will certainly be able to prepare these striking and delicious desserts!" -Jacques Torres, Le Cirque, New York "There is always a need to revise the classics and New Classic Desserts is the perfect addition to your bookshelf." - Daniel Boulud, Daniel, New York
"Synopsis" by , These desserts evolve from classical pastry techniques, but focus on flavor and the artistry of composition. Included is coverage of how to buy, store, and prepare flavorful organic fruits and nuts most effectively. Clear, step-by-step instructions and how-to illustrations demonstrate all aspects of sophisticated techniques such as making caramel sugar cages, assembling timbales, and caramelizing creme brul?e.
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