Perfect Patisserie - by Tim Kinnaird (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>A guide to making the classic patisserie specialties.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p> <b><i>A guide to making the classic patisserie specialties.</i></b> </p><p> Perfect Patisserie is designed to help ambitious home cooks take the next steps in fancy baking. It provides clear instruction on how to make the components of patisseries, shows how to assemble them, and gives over 100 inspired ways to perfect the gorgeous delights found in Parisian shops. </p><p> The book has over 100 ways to perfect patisserie, with fully illustrated tips and advice, and a delicious array of traditional and unique recipes organized into the five classic categories: </p><p> 1. <b>Macarons</b> (sometimes called French macaroons) are the "supermodels" of the cake world and have become wildly popular in recent years. This section covers the anatomy of a macaron, macaron shells, types of meringue (French, Italian, Swiss), storing and serving, plus recipes that include Crème Brûlée Macaron, Jasmine Tea Macaron, and Chocolate Orange Macaron. </p><p> 2. <b>Choux</b> is the basis of dozens of patisserie creations. This section covers techniques for choux pastry (Pâte Choux) and piping skills, with recipes that include Blackcurrant and Liquorice Religieuse, The Perfect Chocolate Éclair, Apple Crumble and Custard Caramel Éclairs. </p><p> 3. <b>Tarts</b> includes techniques for sweet shortcrust pastry (Pâte Sucrée) and recipes that include Tarte au Citron; Mango, Milk Chocolate and Salt Caramel Tart; and Strawberry, Pink Peppercorn, and White Chocolate Tart. </p><p> 4. <b>Gateaux/Entremet</b> are the exquisite assembled pastries that we first think of as patisserie. There are lessons for Génoise Sponge, Mousse, and how to layer and build cakes in frames. Recipes include Green Tea, Lemon and White Chocolate Mousse Delice; Volcano Cake; and Raspberry and Pistachio Mousse Cake. </p><p> 5. <b>Petits Fours and Other Small Cakes</b> is for such little bites as Madeleines (honey and lavender), Canelé, Tuiles and French Butter Cookies. </p><p> Two final sections focus on fillings and icings, and decorating and presentation. The techniques explained include tempering chocolate and working with caramel. There is also information on how to make cake boards, stands and boxes. </p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>This book is for the home baker, with details on how to make the various parts and how to assemble them. It's fully and richly illustrated, with tips and advice for a range of foods dealing with choux paste, tarts, gateaux, entremets, petits fours, fillings and frostings, plus decorating. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no overall table of equivalents. There is also a glossary and a resource list. Try apple crumble and custard caramel eclairs, maple syrup-bacon-blueberry macarons, green tea and white chocolate and lemon delice, or arlette cookies. Have fun!-- (09/01/2013)<br><p/><br></br><p><b> About the Author </b></p></br></br><p> <b>Tim Kinnaird</b> is a pastry chef and owner of Macarons and More, which in 2012 was awarded a Guild of Fine Food Great Taste Award. Tim launched the company after reaching the finals of BBC's MasterChef 2010. He appears regularly on BBC Good Food shows and his recipes are in two MasterChef cookbooks. He sells macarons online at www.macaronsandmore.com. </p>
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