- Paperback: 176 pages
- Publisher: Viking Australia (5 April 2004)
- Language English
- ISBN-10: 0670041483
- ISBN-13: 978-0670041480
- Product Dimensions: 29 x 23.4 x 1.4 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 1,303,053 in Books (See Top 100 in Books)
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Product Description
Product Description
In this cookbook, Christine Manfield puts forward her philosophy that dessert is not a flippant or excessive extra to a meal, but a vital element to the structure and balance of the dinner.
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
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2 reviews
8 of 8 people found the following review helpful
One book I love to read, and has proved enormously inspirational
13 Jan 2007
Format:Paperback
Now I know this might sound counter-intuitive, but this is one delightful cookbook which will make cooking with children enjoyable! This is a restaurant cookbook of unparalleled gorgeousness and Manfield is someone who understands the importance of the dessert on the menu. As she says, if you haven't got room for dessert then you haven't ordered your meal properly. It is not that you have to have dessert with each meal, it is that a dessert can round off a truly magnificent dinner.
I will add to that, is if you want to teach children the absolute joy of cooking, and help them to understand the importance of process and building up a lovely structured meal, these desserts will appeal. The one of the cover is particularly wonderful is Mocha Tart with with espresso ice cream cones. My children adore this recipe and love helping to make it. Believe it or not is a great afternoon activity and the outcome - while never looking quite as architectural as the one on the cover here, is still a wonder to behold. The special fun my kids have is rolling up the paper to make the cones for the ice-cream.
While I have always loved desserts, Manfield's delicious concoctions have been really inspiring, We really enjoy trying different things out depending on the seasons, and her ability to look at ingredients in a slightly different way. So instead of usual meringues, she makes towers out of them (wonderful fun again to work with kids here). I realise that people aren't necessarily going to be looking at these as some kind of pre-school or child education thing, but Manfields instructions are incredibly good and the processes are so wonderful that it is good for new and advanced cooks, but also good as a training ground to get children enjoying food
As a fan of cardonam it is lovely seeing so many recipes using it, and with peaches too, we are just coming into summer here in the southern hemisphere as I write, and peaches are starting to fall off the trees.
Christine Manfield is a great writer, here recipes are inspired - there is a good section on basic recipes, along wtih how to store them and how long they will keep) some good tips and great results. These are not recipes which take a few minutes to rustle up, but you know how long before the event you need to do things to be at their best. And as I said, it is just lovely to introduce practical 'slow' cooking in a sense to children. To teach a long process of preparation with enjoyment in an age of immediate gratification.
Loved this book - great pictures too!
I will add to that, is if you want to teach children the absolute joy of cooking, and help them to understand the importance of process and building up a lovely structured meal, these desserts will appeal. The one of the cover is particularly wonderful is Mocha Tart with with espresso ice cream cones. My children adore this recipe and love helping to make it. Believe it or not is a great afternoon activity and the outcome - while never looking quite as architectural as the one on the cover here, is still a wonder to behold. The special fun my kids have is rolling up the paper to make the cones for the ice-cream.
While I have always loved desserts, Manfield's delicious concoctions have been really inspiring, We really enjoy trying different things out depending on the seasons, and her ability to look at ingredients in a slightly different way. So instead of usual meringues, she makes towers out of them (wonderful fun again to work with kids here). I realise that people aren't necessarily going to be looking at these as some kind of pre-school or child education thing, but Manfields instructions are incredibly good and the processes are so wonderful that it is good for new and advanced cooks, but also good as a training ground to get children enjoying food
As a fan of cardonam it is lovely seeing so many recipes using it, and with peaches too, we are just coming into summer here in the southern hemisphere as I write, and peaches are starting to fall off the trees.
Christine Manfield is a great writer, here recipes are inspired - there is a good section on basic recipes, along wtih how to store them and how long they will keep) some good tips and great results. These are not recipes which take a few minutes to rustle up, but you know how long before the event you need to do things to be at their best. And as I said, it is just lovely to introduce practical 'slow' cooking in a sense to children. To teach a long process of preparation with enjoyment in an age of immediate gratification.
Loved this book - great pictures too!
0 of 4 people found the following review helpful
Paramount Desserts
28 April 2010
Format:Hardcover|Amazon Verified Purchase
I was attracted to the advertising of the book which said that the author's philosophy was that desserts should be an integral part of the meal. No where did it say that the book was written for Australian cooks and used the metric system. I do not have the time or energy to translate from the metric system to our system and am very disappointed. The recipes look good, but many of the fruits are not available where I live. In short, I am very disappointed with this book and would like to return it.
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