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Les Petits Macarons: Colorful French Confections to Make at Homeby Kathryn Gordon
Synopses & Reviews
Macarons, the stuff of bakers’ candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor combinations, recipes are structured with three basic shell methods—French, Swiss, and Italian—plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag.
Including more than 60 elegantly photographed recipes, Pierre Hermandeacute; Macaron is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Hermandeacute; has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermandeacute;andrsquo;s masterful inventions. His entirely original and inspired flavor combinationsandmdash;such as cucumber and tangerine, wasabi cream and straw- berry, and hazelnut and asparagusandmdash;make it clear why Hermandeacute;andrsquo;s macarons are famous the world over. The genius pandacirc;tissierandrsquo;s best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within.
Hardcover includes a removable step-by-step guide to techniques used throughout the book.
Macarons, French sandwich cookies made with almond flour, egg, and sugar and filled with any number of cream- or fruit-based delights, are already the next cupcake. Sold at high-end French bakeries and dessert-based street carts around the world, they’re a baker’s holy grail, requiring a practiced hand and an infallible recipe. For the first time, macarons are demystified by master culinary instructors for the home cook, in more than 125 melt-in-your-mouth combinations and flavors. From pistachio, rose, and cappuccino shells to savory cookies, jam fillings, and ganaches, this is the perfect eye-candy cookbook with which to conquer the world’s most sought-after cookie.
About the Author
Kathryn Gordon is a chef-instructor at the Institute of Culinary Education (ICE) in New York, where she has taught for the past 11 years. She was a contestant on Food Network Challenge: Sugar Adventures and has been featured in the Washington Post and the New York Daily News. She lives in New Jersey.
Anne E. McBride is editor of ICE’s tri-annual publication The Main Course. Her books include Chocolate Epiphant and Bite Size, and she has written and edited for magazines such as Fine Cooking, Gastronomica, and Saveur. She lives in New York City.
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