Dessert FourPlay
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Product Description
Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose.
Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal.
With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.
Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.
Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal.
With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.
Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover
After spending a business trip in Paris I developed a desire to learn patisserie and this was just another book to develop ideas and techniques. The book is split into two main sections; the first shows the finished products and brings together four different deserts on a plate. The second section provides the details on how to create the individual elements or building blocks to create the former. The book is of American origin and for me some of the ingredients needed research to understand the UK equivalents - a minor problem. The recipes themselves are not simple and require significant time to prepare. The book is a pleasure to read and value for money even as something to flick through but the recipes need some serious commitment and time to achieve ....
3 of 3 people found the following review helpful
Format:Hardcover
I love this book. I have made quite a few things from it and find it a great source of inspiration. The fourplays provide great individual desserts, some I have then adapted to make work on a larger scale. The recipes can look a little intimidating at first, but the break down easily and there are notes in the sidelines giving tips on how to achieve the same results without the 'professional' ingredients. Some of the ingredients or methods referred to were above my knowledge but a quick internet search resolved any queries I did have so I would not say this book is too much for the home kitchen at all. Try the white chocolate souffle and you'll have your money's worth anyway!
3 of 3 people found the following review helpful
Format:Hardcover
This book is simply great! Great pictures and instructions and if you follow them the end result is Great. Some of the ingrediant are hard to come by even for a professional kitchen. I did find my self searching the net for english names of ingrediants as this is a American book. I would really recomend this book but it is not for the faint hearted as it is a science.
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Most Recent Customer Reviews
What appears to be a "lookbook" is, actually a cookbook!
Johnny Iuzzini is the Executive Pastry Chef of the three-starred Michelin Restaurant Jean Georges in New York. Read more
Published 4 months ago by Danny Marbella
love it
love this book - looked a little intimidating at first but the author provides options for producing some recipes more simply. Read more
Published 6 months ago by jw
really nice book
very nice book, a lot of recipes clearly written, the concept is very new and i can see more places heading in this direction. it's a very good book and would suggest it to anyone.
Published on 3 Feb 2010 by Alex Von Weissenfluh
not too sweet for my taste
Great pictures, for a picture book that is.... recipes not so easy to follow as i don't have a 4star kitchen. Read more
Published on 14 Jan 2010 by eu007007
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