The Sweet Life: Desserts from Chanterelle
Author: Kate Zuckerman
Chanterelle is a beloved, award-winning New York City restaurant that has been critically acclaimed since its founding 25 years ago. A great part of a perfect meal is one of the truly spectacular--yet comforting--desserts.
Kate Zuckerman, Chanterelle's pastry chef, creates exquisite treats that draw upon her culinary travels all over the world and her vast experience as a four-star pastry chef in Boston, San Francisco, and New York.
The Sweet Life offers not only detailed, delicious recipes for every kind of dessert from tarts and cakes to custards, soufflés, and frozen desserts, but also in-depth explanations of methods and of chemical changes that occur in baking, along with fascinating histories and descriptions of key ingredients.
Zuckerman possesses the remarkable ability to create gourmet desserts that home cooks can actually craft in their own kitchens. Her warm, accessible tone will appeal to both the beginner and the advanced pastry cook. So whether making the Crispy, Chewy Chocolate Chip Cookies or the Cardamom and Honey Pistachio Nougat Glacé, readers will know they are in good, capable hands.
About the Author: Kate Zuckerman has been pastry chef at four-star restaurants such as Biba (Boston) and Firefly (San Francisco). Her desserts have been featured in the New York Times and Food & Wine. She lives in New York City.
Publishers Weekly
Zuckerman, pastry chef at New York's famed Chanterelle restaurant, combines aesthetics and science in this appetizing look at the hows and whys of baking. Providing detailed instruction throughout, she guides the cook through the process of creating the dessert while explaining the chemical reactions taking place when ingredients interact. Zuckerman details the intricacies of tart making, offering a variety of standard recipes such as hazelnut, sweet and flaky. Her selections of cakes are enticing, with her Goat Cheesecake Enrobed in Hazelnut Brittle bordering on the sublime. Throughout, she elucidates the basics-e.g., why some cookie recipes require additional baking soda and how an acid aids in the foaming of egg whites. Zuckerman also offers a wealth of cookie recipes and a mouth-watering array of custards, puddings, cr mes and mousses. Souffl -making techniques are explained so simply that even the baking novice will feel empowered to make an attempt. Zuckerman also devotes sections to ice creams and frozen desserts, roasted fruits and edible garnishes. Highly recommended for all skill levels, this collection is a must-have for anyone who cooks. 70 photos. (Sept.) Copyright 2006 Reed Business Information.
Library Journal
Zuckerman, pastry chef of Chanterelle, the acclaimed restaurant in New York City's Tribeca, presents a lovely selection of recipes for desserts from Chocolate Caramel Tart (a favorite combination) to Green Apple and Muscat Sorbet. But the book is much more than a collection of recipes: Zuckerman says the chemistry of desserts is one of her sources of inspiration, and in the chapter introductions, she shares her knowledge of the subject. There are also sidebars on ingredients from chocolate to quinces, mini-essays on essential techniques, and serving suggestions and recipe variations. Professionals will want this book as both a reference and a source of ideas, but many of the recipes are not particularly complicated, and the extremely detailed instructions should make them accessible to anyone who loves to bake. Highly recommended. Copyright 2006 Reed Business Information.
Interesting textbook: Fundamentals of Advanced Accounting or Advertising Campaign Strategy
Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All under 300 Calories per Generous Serving
Author: Nick Malgieri
Everybody loves dessert, but nobody loves the calories. Perfect Light Desserts offers recipes for desserts rich enough to satisfy any sweet tooth -- but with sensible calorie counts.
Master baker Nick Malgieri and healthful food expert David Joachim have joined forces to create 125 exceptional desserts without the usual quantities of fats and sugars. The focus is on flavor and texture achieved through balanced ingredient combinations and superior baking techniques. Not a single recipe has more than 300 calories per serving.
The results are nothing short of spectacular, with desserts that range from devil's food cake (complete with fluffy icing) to a lemon custard highlighted with a colorful raspberry sauce. Old-fashioned American favorites such as hermits mingle with sophisticated treats like rum raisin semifreddo and white chocolate raspberry tartlets. Best of all, while these desserts are low-calorie, they are high in flavor. Moist coconut poppy seed coffee cake, juicy blueberry pie, and fudgy brownies don't taste like “diet desserts”; they simply taste great.
All of the recipes here achieve great flavor without resorting to artificial sweeteners or synthetic substitutes. The recipes use moderate amounts of real butter, sugar, flour, and eggs in perfect proportions. Every recipe includes a complete nutritional analysis as well as serving and storage notes. Everybody loves dessert, and now no one has to go without it.
Publishers Weekly
Readers who know Malgieri as the author of such drool-inducing books as Chocolate, Perfect Cakes and Cookies Unlimited may be surprised to find the phrase "all under 300 calories per generous serving" on the cover of his new cookbook. Has the renowned pastry chef gone healthy? Only a little bit-and with nary a sprinkle of Splenda or spoonful of "buttery spread" in sight, Malgieri and Joachim (A Man, a Can, a Grill) offer 125 simple recipes for chocolate desserts; cakes; pies and tarts; puddings, custards and souffl s; fruit desserts; iced and frozen desserts; and cookies that happen to be lower in calories than most. Some recipes are for traditional desserts that are naturally low in calories and fat (Blueberry Pie, Peaches in Red Wine, Biscotti), while others use lighter ingredients, e.g., a combination of whole eggs and egg whites (instead of egg yolks) or low-fat dairy products (Chocolate Cupcakes with Brown Sugar Icing, Ginger Lovers' Pound Cake). The authors only go so far with their "light" approach, though: real butter and even real heavy cream appear in several recipes-the result being a well-rounded recipe collection for delicious and fairly guiltless treats. Photos. (On sale Oct. 17) Copyright 2006 Reed Business Information.
Library Journal
Director of the baking program at New York's Institute of Culinary Education, Malgieri is also the author of more than half a dozen other cookbooks. Here, with food writer Joachim, he presents an array of delectable desserts that are all "under 300 calories per generous serving." He includes fruit and other desserts that are naturally low in fat, along with lighter versions of more indulgent sweets, ranging from Chocolate Buttermilk Tart to Updated Linzertorte to Fresh Strawberry Souffl . The instructions are clearly written, with many helpful tips, and there are line drawings of techniques as well as color photographs throughout. For all baking collections. Copyright 2006 Reed Business Information.
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