Les Petits Macarons - by Kathryn Gordon & Anne E McBride (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>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. The options for customization are endless, and the careful, detailed instruction is like a private baking class.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><i>Les Petits Macarons </i>is your ultimate and easy guide to making delectable, bakery-quality macarons - at home!</b> <p/> Macarons have become a worldwide sensation, whether it be because of their dazzling assortment of colors, their associations with Parisian elegance, or just because they taste <i>amazing!</i> These delectable little delights may seem daunting for any home baker, but authors Kathryn Gordon and Anne E. McBride are here to demystify macarons. <p/> This book is like a private baking class in your very own kitchen, with careful, detailed instruction and recipes guaranteed to bring the flavors of France right to your door. It features dozens of flavor combinations, structured around three basic shell methods-French, Swiss, and Italian-with a never-before-seen Easiest French Macaron Method (and a convenient Troubleshooting Guide) that is sure to make macaron magic possible for anyone using nothing more than a mixer, an oven, and a piping bag. <p/>Shell flavors include: <p/><ul><li>Pistachio <li>Blackberry <li>Coconut <li>Red velvet<br></li></ul>With an array of fillings: <br><ul><li>Crunchy dark chocolate ganache <li>Lemon curd <li>Strawberry guava pate de fruit</li></ul><br> There are even savory flavors like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, or duck confit with port and fig. <i>Les Petits Macarons </i>offers endless possibilities for everyone to enjoy!<p/><br></br><p><b> Review Quotes </b></p></br></br><br>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.--<i><b>Susan G. Purdy, author of Pie in the Sky, Family Baker, and Have Your Cake & Eat it, Too</b></i><br><br>Kathryn and Anne have put together a great collection of Parisian macarons, today's top must-have sweet indulgence.--<i><b>Nick Malgieri, author of Bake! and The Modern Baker</b></i><br><br>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.--<i><b>Anil Rohira, World Pastry Champion</b></i><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Kathryn Gordon</b> is a professional baking instructor and chef with sold-out classes at the Institute of Culinary Education in New York City. She lives in Brooklyn. <p/><b>Anne E. McBride</b> is the co-author of six books and the director of the Experimental Cuisine Collective at New York University. She lives in New Jersey.
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