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PS Desserts [Hardcover]

Philippa Sibley

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Book Description

May 2012
With a comprehensive, step-by-step section explaining basic techniques such as making puff pastry, chocolate sponge, meringue, creme p tiss rie, panna cotta and ice creams and sorbets. There's also a chocolate section explaining how to make ganache and decorations. With full-colour photography detailing each step, the basics section is an invaluable resource. The recipe section follows on from the techniques, with delicious Classic and Signature recipes that are sure to become instant favourites.

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About the Author

Philippa Sibley is one of Australia's finest dessert and pastry chefs. Known as the 'Queen of Desserts', she has worked in some of the world's finest restaurants, such as Le Cote Saint Jacques in France. Her desserts have been described as 'timeless things of beauty'.

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Amazon.com: 5.0 out of 5 stars  1 review
5.0 out of 5 stars Beautiful, with detailed instructions so everyone can succeed 10 Dec 2013
By G. Wagner - Published on Amazon.com
Is there really anyone who doesn't like desserts? Everyone loves eating them, but making them seems as if it is becoming a lost art. Philippa Sibley, one of Australia's top pastry chefs, wants to change that. She writes with the novice and home cook in mind, although her creations star in the best restaurants.||The book is written in an easy, conversational style without pretention or snobbery. After a careful list of her essential kitchen tools, which are not exotic, and a few notes about key ingredients, it has two sections: Basics and Recipes. The first section is actually a compilation of both recipes and techniques for the bases of her masterpieces. Philippa covers Pastries, Cakes, Creams, Fruits, and Chocolate; each recipe here has very detailed instructions with clear pictures for each step. For example, in the recipe to make Puff Pastry, which is by far the longest, there are twenty-nine steps, but each is very simple, and there are an accompanying nineteen pictures. It is a beautiful and helpful style. Most recipes are around ten steps long. Side notes give further tips for success, future use, storage or variations. The book is a gem for these techniques alone. The Recipes section turns the basics learned into beautifully crafted, gourmet-quality dessert experiences, that anyone can master and enjoy.
I received a copy from the San Francisco Book Review in exchange for an honest review. The opinions are my own.
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