- Hardcover: 320 pages
- Publisher: William Morrow; 1 edition (17 Jun 1999)
- Language English
- ISBN-10: 0688166075
- ISBN-13: 978-0688166076
- Product Dimensions: 24.1 x 21.2 x 2.2 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 1,152,739 in Books (See Top 100 in Books)
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More About the Author
Product Description
Review
"As in his first book, "Dessert Circus, " Jacques Torres's second offering, "Dessert Circus at Home, " lures home cooks into making his most elegant creations. Even if your pastry skills are so-so, Torres makes it easy to follow the recipes by leading you through them step by step. Many recipes are very simple to follow, especially those for brownies, cheesecake, and banana cream pie. The goodies you make using Torres's recipes are likely to be the best you will ever eat! Torres is such a gifted teacher that even beginners may confidently try advanced recipes, such as brioche. (Although it might help if you catch any of the television programs that "Dessert Circus at Home "accompanies.) This book includes the same essential information about equipment, ingredients, and techniques found in "Dessert Circus, " but adds recipes for pizza dough and 99 other new choices. A kid at heart, Torres makes lollipops, ice-cream cones, and a birthday cake shaped like a giant sunflower. He offers Moccachino Cake filled with a decadent ganache of melted chocolate and whipped cream for more sophisticated taste buds. And taking fun to the limit, Torres marries playfulness and solid technique to make Fruit Leather Ravioli and a chocolate mousse moose, complete with antlers. Check out the color photos to decide which amuses you more." -- Dana Jacobi, amazon.com
Product Description
Celebrated pastry chef Jacques Torres has finally answered the sweet dream of his readers: a dessert cookbook specially designed for the home cook! A follow-up of his first book, "Dessert Circus," this new cookbook offers mouthwatering desserts that can easily be made in the home kitchen. He has taken his incredible scientific knowledge of ingredients and baking and used that to develop foolproof recipes for Mochachino Cake, Apple Crisp, Babka, and Upside-Down Lemon Cake and playful desserts like Chocolate Mousse and Porcupine. He also lets children get in on the fun with recipes for homemade Lollipops, Marshmallows, Chocolate Balloons, and Graham Crackers.
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover
This beautifully-illustrated and imaginative cookbook spans an unusually broad range of culinary treats, with recipes for candy (homemade lollipops, marshmallows, chocolate truffles, caramel-dipped fruit, fruit leather), breads (pizza dough, brioche, scones, Danish), appetizers, fruit-based desserts, elaborate cakes, and intriguing reinterpretations of classic American desserts (apple pie, strawberry shortcake, banana cream pie, rice pudding, cheesecake). The authors clearly put a lot of thought into how to write a good cookbook, and the result is impressive-- recipes that wonderfully illustrate how to master both the art and the science of fine cooking. The cookbook begins with a detailed discussion of necessary cooking equipment, followed by an alphabetical listing of the ingredients used in the book's recipes; each ingredient is defined and, when appropriate, the author gives specific suggestions on what to look for when shopping. The idea behind all of this detail is clearly to ensure "success" the first time you try to make any of Torres' desserts at home.
Dessert Circus at Home is written with a unique and charming style that obviously reflects the personality of the chef/author. Torres' wit and sense of whimsy come through on every page, making the book just plain fun to read, even if you never cook anything from its pages. Each recipe is remarkably detailed in its instructions. Torres has an obvious passion for his work, and his recipes are written in an almost conversational tone, giving you the sense that he is there standing next to you, teaching, while you are cooking. Potential pitfalls or problems are specifically identified at various points in different recipes, along with suggestions on how to avoid any difficulties (this is particularly comforting with challenging recipes like the one for Puff Pastry).
I've looked at many of the recently-published cookbooks that showcase "fancy" desserts from famous chefs, and I can tell you that although these pretty books might be nice to have on your coffee table, you probably wouldn't want them in your kitchen. Lots of these cookbooks have recipes that appear to serve mostly as filler between the photographs of beautiful desserts. Many of the recipes from this kind of book seem like one would need a degree from a culinary school to pull them off, and it is clear that the authors who wrote them were more interested in selling cookbooks than in creating recipes feasible for the home cook. Dessert Circus at Home stands out in sharp contrast to this type of cookbook: Torres may be the executive pastry chef at a four-star New York City restaurant, but he knows how to bring his recipes down to the level of the serious home cook. Although this is clearly not a cookbook for beginners, the dedicated home cook will have a lot of fun making Torres' fanciful desserts!
Format:Hardcover
Dear Jacques, I am writing to tell you how much I enjoy your book. The desserts are absolutely delicious. My favorite recipe so far is the banana soup. Maybe I am a little confused, but wasn't your first chocolate covered banana from a little shop on Balboa Island in Newport Beach?
1 of 2 people found the following review helpful
Format:Hardcover
I loved The dessert Circus by the same author which is what prompted me to buy his second book. I was disappointed.
Many of the featured recipes are available in both books. I can understand the need for basic recipes to be repeated, but there is no need to repeat other recipes.
The major disappointment was in finding such recipes as chocolate chips cookies, brownies and apple crisp. I expected more from a French pastry chef.
The major disappointment was in finding such recipes as chocolate chips cookies, brownies or apple crisp. I expected more from a French pastry chef.
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