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. Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava pâte de fruit, crunchy dark chocolate ganache, and lemon curd. Or go savory with shells like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, and duck confit with port and fig. The options for customization are endless, and the careful, detailed instruction is like a private baking class in your very own kitchen! All recipes have been tested by students and teachers alike and are guaranteed to bring the flavors of France right to your door.
Susan G. Purdy, author of Pie in the Sky, Family Baker, and Have Your Cake & Eat it, Too
“I thought I had to go to Paris to find these luscious confections, but now I have them in my own kitchen. Thank you Kathryn and Anne for sharing the technique and demystifying the method! With these detailed recipes and clear explanations, we can all create dazzling French macarons in every imaginable flavor. A must for serious bakers.” Nick Malgieri, author of Bake! and The Modern Baker
“Kathryn and Anne have put together a great collection of Parisian macarons, today’s top must-have sweet indulgence.”
Anil Rohira, World Pastry Champion
"This is a wonderful book on a on a mouth watering delicacy - macrons. I am amazed, impressed and educated with your contribution, research, diversity and skills. I enjoyed the simplicity and the depth of information in the book. Well done Kathryn."
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.
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.and#160;and#160;
100 cute, fun, and easy recipes for the newest dessert darlingandmdash;andeacute;clairsandmdash;plus cream puffs, profiteroles, gougandegrave;res, and more, from pastry chef and author of Desserts for Every Season Jenny McCoy
About the Author
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.