Recommended titles
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- Plated Desserts -
Le Cordon Bleu Dessert Techniques
Morrow Cookbooks, 1999. 224pp.
"The simplest of techniques, typically left out of most cookbooks, are covered in the greatest detail. When you've mastered the basics, Le Cordon Bleu Dessert Techniques will challenge you to make increasingly difficult recipes on your way to preparing dazzling desserts. For example, upon mastering the basics of grating, chopping, melting, tempering and piping chocolate, you'll want to try your hand at creating chocolate ribbons and curls, marblelized chocolate slabs, and lacy chocolate cups for truly spectacular presentation. Once you've reviewed the techniques for baking perfect cake layers, you'll be ready to create a Chocolate Chestnut Roulade or the classic, and decadent Sachertorte."
--book description
A Neoclassic View of Plated Desserts - Grand Finales
by Tish Boyle, Timothy Moriarty
John Wiley & Sons, 2000. 304 pp.
This is the third book in the "Grand Finales" series by Boyle and Moriarty ... This volume presents "neoclassic" desserts, re-creations of such standards as tarte tatin, apple pie, and chocolate mousse. Created by 27 of the best pastry chefs working today, these desserts are truly inspired ... "
--Tom Cooper for Library Journal
A Modernist View of Plated Desserts - Grand Finales
by Tish Boyle, Timothy Moriarty
John Wiley & Sons, 1997. 288 pp.
"A Modernist View of Plated Desserts" examines modernist techniques and style in splendid and copious detail. These 50 desserts seem to spring directly from the imagination of the 25 top pastry chefs who created them. The authors also demonstrate how a dessert can take on a modernist classification by altering its central design. 150 color photos. " -- Ingram
Grand Finales : The Art of the Plated Dessert
by Tish Boyle, Timothy Moriarty
John Wiley & Sons, 1996. 368 pp.
"This unique book does for pastry making what no book has done before--it offers the first examination of the creative process of developing desserts. The authors formally define the eight "schools" of pastry that are present today and detail the design principles and motivations behind each dessert type. 50 recipes. 20 illustrations. " -- Ingram
The Last Course: The Desserts of Gramercy Tavern
by Claudia Fleming
Random House, 2001. 320pp.
"Using fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end result–something brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity."
--book description
Desserts by Pierre Herme
Dorie Greenspan, Pierre Hermé
Little, Brown, 1998. 304pp.
"Pierre Herme is acknowledged to be the greatest pastry chef in France, and at long last he divulges his recipes for more than one hundred divinely delicious and stunning desserts - many surprisingly easy to prepare. There are cakes, cookies, tarts, sweets for special occasions, and traditionally holiday creations. His chapter on dessert fundamentals, such as perfect tart dough, buttercream, and meringue, will prove indispensable for any baker."
--book description
Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights
by Caroline Liddell, Robin Weir
St. Martin's Press; 2nd ed., 1996. 256 pp.
"The authors have spent eight years in passionate pursuit of everything ice cream. After tracing its evolution across every continent, poring through stacks of background literature, and studying its chemistry, and physical properties, they collected, developed, and meticulously perfected dozens of recipes using nine ice-cream makers; then made sure each recipe could also be created in the kitchen without an ice-cream maker. The recipes are original, and represent the best French, Italian, Asian, Middle Eastern, and American interpretations of this classic dessert. Measurements are given in US, metric, and imperial units. Classic recipes for oven-baked wafer cones, sauces, and cookies are also offered." book description
Mes Confitures: The Jams and Jellies of Christine Ferber
by Christine Ferber, et. al.
Michigan State Univ Press, 2002. 287 pp.
"Ferber is a fourth-generation French patissiere whose specialty is her unusual, delicious jams and jellies, which have gained an international following among chefs (Alain Ducasse, who wrote the foreword, serves them at his renowned restaurants) and other gourmands. This book, a best seller in France, presents dozens of recipes, organized by season, for preserves from Black Cherry with Pinot Noir to Greengage and Mirabelle Plum with Mint; a number of them include chocolate, not a standard addition. Few of the recipes include headnotes, although translator's notes identify the more exotic ingredients; instructions are on the brief side. However, any jam maker will find Ferber's book fascinating." Publishers Weekly
