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34 of 34 people found the following review helpful:
4.0 out of 5 stars
Great introduction to chocolates and *sweet* petits fours., 30 Jun 2004
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you on a culinary trip around the world; all in easy to follow, well-explained recipes.This installment, the Book of Chocolates and Petits Fours, presents recipe suggestions for all different types of these tiny dessert cookies and truffles, from chocolates and truffles to confections, cookies, wafers, tarts, cream puffs and meringues. (NOTE: While the term "petits fours" is now also used more and more frequently in connection with the small salty snacks often served at parties, traditionally petits fours were sweets served at the end of a meal, or with tea or coffee. Only these are described in this book.) Classics such as assorted truffles, fudges and pralines, almond orange bread, almond tarts, butter fingers, chocolate coated fruit, coconut macaroons, eclairs, Florentines, fruit cakes, marzipan, rum balls, strawberries dipped in brown and white chocolate, and Viennese almond crescents appear next to unique treats such as Christmas truffles, honey nut fruit balls and lattice jam cookies. You won't find any salty party snacks here - but from almond and prune truffles to walnut coffee creams and white truffles, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of finishing a meal on a sweet note, or serving little treats with your afternoon coffee or tea. Also recommended: this series' installments on ice creams and sorbets, cookies, preserves, and afternoon tea.
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