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Product Description
Product Description
Macarons seduce the senses with their delicate crunch and velvet filling. Now, French chef José Maréchal discloses all the tips and techniques you need to make these little treats. First master the nine classic flavours, then create your own signature macaron. Key points: Secrets of Macarons, the definitive guide to macarons from French chef José Maréchal, will equip the reader with extensive information on every stage of the process, from the ingredients and equipment required to an array of dazzling finishing touches; in addition to nine classic macaron flavours, the book also includes a chapter on speciality macarons for the experienced baker; this affordable source of baking and decorating tips would make the perfect gift, and is sure to inspire creativity and an endless number of macaron combinations.
About the Author
José Maréchal has a passion for cooking and the traditional art of pâtisserie. At the age of 32, after a career working in many prestigious establishments, he is chef and partner at Café Noir, in Paris' 20th Arrondissement.
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Most Helpful Customer Reviews
22 of 22 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
This is a beautifully produced little volume, which is only about a centimetre thick and little bigger than a paperback novel, yet manages to cram in everything there is to know about making macarons. The embossed silver title and the artistic cover photograph indicate that you are in for a treat before you even open the book. Inside, the photographs, which appear on every page, are stunning. The book is split into two equal halves; the first half deals with ingredients and techniques, while the second part describes classic macaron recipes. The book's thoroughness is apparent right from the very first section on "the almond", three pages of pertinent facts plus detailed answers to questions such as "Can I use whole almonds and grind them myself?" (Yes). Every aspect of technique is described and illustrated in detail, including both french and italian meringue recipes. The section on making different ganache bases (with dark, milk, or white chocolate, or fruit coulis) alone is worth the price of the book to me.
The second half gives detailed recipes for nine classic macaron flavours such as raspberry, pistachio, and chocolate, as well as some interesting variations. All are illustrated with photographs to make your mouth water. The basic (italian) macaron method is repeated word by word for each recipe. This can seem a bit unnecessary, but it does save you from having to flip back to the techniques section to check the tricky details. One criticism is that the text is printed in a tiny font. In fact there is so much information on each page that I suspect the original book was larger and has been shrunk down for this Murdoch edition. That's right, Murdoch Books Pty Limited produced this. It is a reflection on how interconnected our world has become that this book was written in French, translated into English, printed in China and published in Australia to be sold by Amazon in the UK.
All in all, a sophisticated addition to any cookbook libray and a must for macaron lovers. Last week in Paris the price of macarons was 64 euros per kilo, so you will recoup the modest cost of this book with your very first plateful of dainty homemade treats.
The second half gives detailed recipes for nine classic macaron flavours such as raspberry, pistachio, and chocolate, as well as some interesting variations. All are illustrated with photographs to make your mouth water. The basic (italian) macaron method is repeated word by word for each recipe. This can seem a bit unnecessary, but it does save you from having to flip back to the techniques section to check the tricky details. One criticism is that the text is printed in a tiny font. In fact there is so much information on each page that I suspect the original book was larger and has been shrunk down for this Murdoch edition. That's right, Murdoch Books Pty Limited produced this. It is a reflection on how interconnected our world has become that this book was written in French, translated into English, printed in China and published in Australia to be sold by Amazon in the UK.
All in all, a sophisticated addition to any cookbook libray and a must for macaron lovers. Last week in Paris the price of macarons was 64 euros per kilo, so you will recoup the modest cost of this book with your very first plateful of dainty homemade treats.
4 of 4 people found the following review helpful
Format:Hardcover
This is a nice little volume with good all round information about the ingredients and methods for making macarons. It has well laid out pages and attractive photos. But, as the previous reviewer mentioned, apart from 6 'speciality' recipes at the back the other 9 recipes are identical in ingredients (apart from food colouring), method and assembly. The only real difference in these 9 rercipes, apart from colour, comes in the filling.
That said, I am still happy I bought this book, but it could have saved on a few pages and repetition.
That said, I am still happy I bought this book, but it could have saved on a few pages and repetition.
3 of 3 people found the following review helpful
Format:Hardcover
Love this book - small and gorgeous. Beautiful, elegant, understated photography. As others have commented, the basic recipe is repeated rather more often than needed, but that doesn't bother me (it's mainly the italian, sugar syrup recipe (which I've yet to try), with less information on the french dry recipe). It has a good section on the ingredients (nutritional value and how they work in the recipes). Some nice ideas for decorating and some interesting alternatives (walnuts, hazelnuts etc) at the back.
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Most Recent Customer Reviews
Fantastically Informative
I have made macarons several times now with varying degrees of success. I had previously been put off the Pierre Hermes method because it sounded too complex. Read more
Published 1 month ago by Sam
Brilliant macaron baking tips
I was most impressed with this book. I have bought so many macaron baking books and this one outdoes most of them! Read more
Published 12 months ago by Z. Majid
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