This title offers easy to follow, beautifully illustrated recipes for making delicious sweet and savoury macarons. This is a delightful cookbook for the masses, catering to the newest baking craze: the macaron, a meringue-based sweet with two colourful almond-flour cookies sandwiching a creamy, fruit-based, or chocolaty filling. No need to spend lots of money on melt-on-your-tongue traditional French cookies! Each recipe is designed with home cooks in mind: three meringue variations - plus, one groundbreaking Easiest French-Style shell recipe - guarantee bakery-quality confections made in your own kitchen. Flavours range from pistachio to dark chocolate to savory shells like parsley. The book includes full-colour photos throughout.
Les Petits Macarons
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Susan G. Purdy, author of "Pie in the Sky", "Family Baker", and "Have Your Cake & Eat it, Too
""I thought I had to go to Paris to find these luscious confections, but now I have them in my own kitchen. Thank you Kathryn and Anne for sharing the technique and demystifying the method! With these detailed recipes and clear explanations, we can all create dazzling French macarons in every imaginable flavor. A must for serious bakers." Nick Malgieri, author of "Bake!" and "The Modern Baker"
"Kathryn and Anne have put together a great collection of Parisian macarons, today's top must-have sweet indulgence."
Anil Rohira, World Pastry Champion
"This is a wonderful book on a on a mouth watering delicacy - macrons. I am amazed, impressed and educated with your contribution, research, diversity and skills. I enjoyed the simplicity and the depth of information in the book. Well done Kathryn."
Ãœber den Autor
Kathryn Gordon is a chef-instructor at the Institute of Culinary Education (ICE) in New York, where she has taught for the past 11 years. She was a contestant on Food Network Challenge: Sugar Adventures and has been featured in the Washington Post. She lives in New Jersey. Anne E. McBride is editor of ICE's tri-annual publication The Main Course. She has written and edited for US magazines such as Fine Cooking, Gastronomica, and Saveur. She lives in New Jersey.
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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57 Rezensionen
46 von 50 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen
GREAT book!
30. September 2011
Von CAC
- Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
I just received this book in the mail, after pre-ordering it prior to publication, and I am thrilled. I couldn't wait to try the recipes.
I love macarons,and I have purchased several books on the subject, but this one is by far the best. Although it has several amazing recipes (such as the key lime with marshmallow fluff -- YUM!), it also offer endless variations on shells and fillings. Fillings include ice milks for frozen treats, jams and pate de fruit, ganache, and buttercream. Shells include variations in nuts, flavors, and colors -- even savory recipes such as a maple bacon bourbon filling. You are limited only by your own imagination in flavor combinations. And BONUS -- you get really wonderful recipes that are excellent all on their own for jams, ice milks, and buttercream.
The troubleshooting chapter at the end of the book, complete with thumbnail visuals, is especially helpful. I spotted several of my own mistakes in this chapter, and I now have the guidance to correct them.
If you have unsuccessfully tried to make macarons in the past, or if you are an experienced macaron maker, this book would be great for either the novice or the expert (and everyone in between). The directions are very detailed, the recipes are professionally written in language that is easy to follow, and the book is beautifully designed. I also love the fact that measurements are listed by both quantity and weight. The recipes range from simple combinations to complex presentations.
I'm so glad I purchased it.
I love macarons,and I have purchased several books on the subject, but this one is by far the best. Although it has several amazing recipes (such as the key lime with marshmallow fluff -- YUM!), it also offer endless variations on shells and fillings. Fillings include ice milks for frozen treats, jams and pate de fruit, ganache, and buttercream. Shells include variations in nuts, flavors, and colors -- even savory recipes such as a maple bacon bourbon filling. You are limited only by your own imagination in flavor combinations. And BONUS -- you get really wonderful recipes that are excellent all on their own for jams, ice milks, and buttercream.
The troubleshooting chapter at the end of the book, complete with thumbnail visuals, is especially helpful. I spotted several of my own mistakes in this chapter, and I now have the guidance to correct them.
If you have unsuccessfully tried to make macarons in the past, or if you are an experienced macaron maker, this book would be great for either the novice or the expert (and everyone in between). The directions are very detailed, the recipes are professionally written in language that is easy to follow, and the book is beautifully designed. I also love the fact that measurements are listed by both quantity and weight. The recipes range from simple combinations to complex presentations.
I'm so glad I purchased it.
27 von 29 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen
Great pictures, bad recipes
28. Januar 2012
Von Penelope
- Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I am a hobbyist baker; I've made plenty of macarons in the past. I sell them on the side and I've always had great success when making these delightful cookies. So, when I saw this book at a local store and saw that there were variations on the recipes that I have tried, as well as an "easy" way to make macarons, I caved and bought this. As one of the other reviews mentioned, the "easy" recipe was anything but successful. It instructed to not age the eggs, and not to set them before putting them in the oven. My "easy" macarons turned into one big blog that barely rose and really didn't taste all that great. I was shocked!
I thought I had messed up on my own, but no, after 2 more tries, it really wasn't me. It was the recipe. And the other recipes? Why mess with cooking the meringue when hundreds of other bakers have successfully instructed otherwise. Honestly, this book instructs the baking of macarons in a long, complicated, and/or completely unsuccessful way.
But on the other hand, the pictures are nice and the fillings suggestions are quite inventive.
Sorry, Gordon & McBride, I just wasn't happy with this.
~~An unhappy baker
I thought I had messed up on my own, but no, after 2 more tries, it really wasn't me. It was the recipe. And the other recipes? Why mess with cooking the meringue when hundreds of other bakers have successfully instructed otherwise. Honestly, this book instructs the baking of macarons in a long, complicated, and/or completely unsuccessful way.
But on the other hand, the pictures are nice and the fillings suggestions are quite inventive.
Sorry, Gordon & McBride, I just wasn't happy with this.
~~An unhappy baker
11 von 13 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen
What a beautiful book!
9. Oktober 2011
Von Joles44
- Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
This book is very well written and easy to follow. I love the pictures and the classy look of the book. I can actually make macarons now! I love the trouble shooting section - every cookbook needs that.
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