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I Love Macarons Paperback – 1 Sep 2009

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I Love Macarons + Mad About Macarons! Make Macarons Like the French + Macaroons Non Stick Baking Mat Silicone Mould 27 Cavity
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Product details

  • Paperback: 80 pages
  • Publisher: Chronicle Books (1 Sept. 2009)
  • Language: English
  • ISBN-10: 0811868710
  • ISBN-13: 978-0811868716
  • Product Dimensions: 18.4 x 0.6 x 24.1 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Bestsellers Rank: 320,718 in Books (See Top 100 in Books)

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Product Description

About the Author

Hisako Ogita studied the art of patisserie at the Ecole Culinaire Kunitachi Tsuji Institute of Pattiserie in Japan after graduating from the university. She worked for a French pastry chef, Chandon, in Tokyo for two years and then became an assistant to cuisine researcher Hiroko Ishihara, while enhancing her baking skills at another bakery in Tokyo. After her marriage, she lived in Nagoya for eight years and then moved to her present home in Musashino city, Tokyo. She has written Book of Roll Cakes and Confectionery So Deliciously Made with a Hand Mixer, both published by Shufu-to-Seikatsusha.

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Customer Reviews

4.0 out of 5 stars

Most Helpful Customer Reviews

69 of 71 people found the following review helpful By prawncracker on 11 Jan. 2010
Format: Paperback Verified Purchase
A lovely book. I give it 5 stars for the illustrated step-by-step instructions - very necessary when it comes to making macarons for the first time. The technique is vital and these photographs were indispensable. The troubleshooting tips are excellent, and the photographs tempting and beautiful. Great ideas for fillings and flavourings and a section of recipes with ideas to use up egg yolks.

Where it could have been improved is in the detail and description. For example we are told making macarons with French meringue and Italian meringue give different texture - but not told how they differ. Some of the instructions sound like they have been badly translated. For further macaron-making tips I have consulted internet blogs who have elaborated on some of the more cryptic of the instructions in this book.

That criticism aside, this is a very welcome book with recipes that work in the home - more so as all other books on the subject seem to be in French!

Edit:
After using the recipes in this book several times and after trying some alternatives I have come to edit my review - and it's a little less glowing. I think the recommended temperature might be too high - though it may of course be my oven - but the macarons always seems to be overcooked. The method also seems overcomplex - a fault with most macarons recipes - e.g.: using two trays, turning tray to redistribute heat, covering them if the insides are cooking slower that the outside ... would all these not indicate the temperature is too high? None of it is necessary. Is there some pastry chef's conspiracy to keep things seeming difficult so these remain an expensive item?
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24 of 26 people found the following review helpful By dawkins on 2 Jan. 2010
Format: Paperback
Although it's slim, I Love Macarons is such a treat: from its beautiful visual style to the detailed step-by-step basic recipes and variations, it contains everything you need to learn and then master the art of making macarons. The first section explains how to create traditional or Italian style-meringue macarons, then gives instructions for making butter cream, fruit curd, caramel, ganache and custard fillings. All these basics are then expanded upon with suggested flavourings for both fillings and macarons, added dry or wet, followed by ideas of how to combine the two (how about a green tea macaron with bean-jam filling? yum!). With a trouble-shooting section to help perfect your technique, gift-wrapping suggestions and even recipes to use up all those left-over egg yolks, I Love Macarons is a small but comprehensive and attractive book for anyone who loves making homemade treats. It's also great to see a Japanese recipe book available in English - I hope this one sells really well, so that a few more are translated!
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16 of 18 people found the following review helpful By Florrie on 16 Mar. 2010
Format: Paperback
I have been baking for four years and have tried various macaron recipes, but still find this book very useful and inspiring. It summarises all the basic and most important steps of making macarons---the batter(french meringue and italian meringue), the filling(butter cream, custard cream, ganache,lemon curd...), the combination, and even how to use the leftover egg yolks to make other tasty desserts---in a very clear way with lots of pictures. Particularly it lists small recipes of various flavours, so you can easily make a lot of combinations. For example, you can simply make a large amount of standard butter cream, separate it into 3 or 4 batches, then add different flavours according to the recipes, thus create more combinations in one time. For me it's especially useful when I need to make a colorful macaron mix gift box!

Overall this book is in typical Japanese style: concise, precise and delicate. What a surprise that such a thin book can contain so much useful contents. I strongly recommend it to beginner and intermediate level bakers. But if you are looking for very innovative and avant-garde macaron ideas, this book would be a bit too simple.
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2 of 2 people found the following review helpful By Maximoon on 9 Aug. 2010
Format: Paperback
Absolutely wonderful, get it! It's very clear and helpful, beautifully set out and easy to follow - better than the five or so other books on the subject I have, most notably Sucre (by Laduree)who are after-all somewhat of the gold standard in the realm of macaroons.
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5 of 6 people found the following review helpful By P on 16 Nov. 2010
Format: Paperback
I was bought this book as a gift and although it is very pretty, there is a fatal mistake in the cooking temperature for the recipe for macaroons. At first I thought this was my oven, and bought an oven thermometer and tried numerous batches, but it is just wrong when it says 190 degrees. Try cooking them at about 150-160 degrees and they'll be fine.
I want to think this is a mistake, perhaps in translation, but it is wrong in both farenheit and celsius. And its pretty shoddy that for a book which has one basic recipe, the recipe is so badly wrong. Other than that the recipe is fine, though not excellent, and the flavourings etc are lovely for inspiration. Really buy this as an art book, not a baking book.
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5 of 6 people found the following review helpful By Dr T on 9 April 2010
Format: Paperback Verified Purchase
This book contained the recipes for a lot of different flavoured macarons and different flavoured fillings. There were many tips in the book also which I found useful, although I found that the one involving turning the bowl upside down totally got rid of the air I incorporated, giving me a gloopy mix that just ran out of the piping bag. Since the recipe for macarons use up egg whites only, I found the recipes at the end using egg yolks very thoughtful.
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