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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.86 BOY | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
Recipes for desserts and other sweets of all kinds in nine all-star flavors, including vanilla and chocolate, fruits for all seasons, coffee, caramel, and more
Pastry chefs have a secret weapon--an insiders' list of customers' most popular flavors. Vanilla, berry and cherry, apple, citrus, cheese, nuts, caramel, coffee, and chocolate: These are the surefire hits that appear on menus across the country time and again. Author Tish Boyle has translated this list of go-to ingredients into a stunning collection of more than 150 recipes for baked goods and other desserts, with a chapter dedicated to each singular flavor. Recipes range from easy cookies and brownies to gorgeous layer cakes to spoonable parfaits to playful takes on donuts, cream puffs, candies, and ice cream. Boyle is a favorite among pastry chefs and bakers in the know for her reliable and pitch-perfect recipes, which are given here in both volume and weight measurements. Combined with luscious photography and a timeless, classic design, this is a must-have for bakers and dessert-lovers of all stripes.
Author Notes
TISH BOYLE is co-editor of Dessert Professional magazine and an experienced food writer, author, and pastry chef. Her previous books include The Cake Book , The Good Cookie , Diner Desserts , and Chocolate Passion.
Reviews (2)
Publisher's Weekly Review
Boyle (The Good Cookie), coeditor of Dessert Professional magazine, turns her keen eye and discerning palate to the hottest flavors in the dessert world. These flavors, namely vanilla, chocolate, caramel, coffee, apple, berries and cherries, sweet cheese, and citrus, are the focal point of this enticing and exceptional collection. Boyle knows how to utilize and enhance flavors in vastly appealing and beautiful ways: vanilla soufflés, blueberry cornmeal scones, apple fritters with brown sugar-rum sauce, and lime meringue bars. Her crème fraîche cheesecake with fresh peaches is an absolute masterpiece, and her chocolate-caramel-almond tart with fleur de sel is simply drool-worthy. Coffee almond biscotti and lemon-cream cheese pound cake are less fussy but just as tempting. Boyle's repertoire of stellar recipes seems endless, including coconut-lime mousse cake; ganache-filled peanut butter cookies; orange cupcakes with mascarpone frosting; and vanilla tres leches cake. With a few exceptions, her recipes don't require expensive or hard-to-find ingredients or use unusual equipment. Boyle also includes a list of what she considers to be essential baking equipment as well as an extremely useful section on ingredients, where she advises on everything from flours and thickeners to fats and chocolate. Superb in every detail, this stellar collection is a must-have for home bakers and professionals alike. (Sept.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
Dessert expert Boyle (The Cake Book) understands that some flavors (vanilla, caramel) never go out of style, while others (prunes) are a hard sell. Drawing on her experiences as a pastry chef and coeditor of Dessert Professional magazine, Boyle has grouped sweet recipes into popular categories (e.g., nuts, sweet cheese, berries and cherries) that regularly appear on America's best dessert menus. Chocoholics can skip straight to baked goods such as chocolate almond coconut bars and double chocolate eclairs, while citrus lovers can choose from 17 varied options, including frozen lime meringue cheesecake pie and lemon-blueberry parfaits with gingersnaps. VERDICT Reliable and technically informative, Boyle's latest functions like nine single-subject titles in one. Highly recommended for readers who enjoy classic dessert collections such as Sherry Yard's The Secrets of Baking and Flo Braker's The Simple Art of Perfect Baking. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.