Synopses & Reviews
Long before award-winning chef Michel Richard made his first cote de boeuf
or prepared his first foie gras terrine, he was a pastry chef. In Los Angeles, pastry lovers lined up outside his bakeshop on Wilshire Boulevard, waiting to enjoy the breads and treats they'd heard were the best in town, maybe even better than anything in Paris. Now, in this outstanding collection, the superstar chef returns to his first love, the food that made him famous desserts.
Here are mouthwatering, foolproof recipes for American favorites such as pecan pie and pound cake; Richard's personal inventions, such as Floating Islands with Melted Chocolate Morsels and the "coffee cloud"; reinvented French classics, such as profiteroles and the Christmas log; fruit favorites, including tarts and Pavlovas; and, of course, plenty of cookies.
Going beyond traditional cookbooks, Sweet Magic shares Richard's insights into the thinking and craft behind every aspect of dessert, with brief essays that explore, explain, and entice highlighted by the chef's own playful illustrations.
Creating exquisite dishes with only a few simple ingredients butter, eggs, sugar, flour, chocolate demands the instincts of an artist and the soul of a magician. Sweet Magic will unlock the inner dessert wizard in every home chef, guiding both newcomers and old hands past common missteps, to seduce the most flavor and texture from every ingredient.
"Richard's dessert collection complete with cheerful, perfect-to-make-on-a-Sunday-afternoon recipes such as strawberry cream puffs, cherry clafouti and Linzer tarts forgoes food photography in lieu of two-color illustrations with a vintage feel, and presents 50 easy-to-follow selections sans highly stylized sidebars and show-stopping chapter openers. The French-born and -trained pastry chef, and Washington, D.C., restaurateur, steers readers toward 'pleasure' as opposed to 'perfection' when cooking and baking and succeeds in providing 'accessible' and 'uncomplicated' dessert instructions. Instead of tips, numbered steps, bulleted lists and charts, the author showcases his gift for storytelling and love of pastry and all things sweet in text-heavy pages complete with dialogue. American classics including cherry pie, apple pie, and chocolate chip cookies, have their place alongside French favorites such as crepes, meringues, and eclairs in this delightful and timeless title that feels like a small but worthy indulgence. (Dec.)" Publishers Weekly (Copyright PWyxz LLC)
From the James Beard Award-winning chef, pastry genius, and author of Happy in the Kitchen comes a gorgeous, illustrated dessert primer of 50 classic recipes that will transform the home cook into a confident and competent pastry chef.
The James Beard Award-winning author of Happy in the Kitchen presents a lavishly illustrated guide to 50 classic pastry recipes from pecan pie to pound cake, explaining how to avoid common mistakes while revealing how to enhance the flavors of simple ingredients. 15,000 first printing.