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Payard Desserts (Englisch) Gebundene Ausgabe – 29. Oktober 2013


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If you’re serious about making desserts, Payard’s book is indispensable. In vivid and engaging detail, it tells you all you need to know about setting up a well-equipped pastry kitchen and what it takes to run it: the tools you’ll need and how to use them; the ingredients you’ll want and where to find them. Though Payard’s plated des¬serts have evolved over the years, his work remains grounded in classical training. To absorb his teachings is to learn from a master of the craft.”
--THOMAS KELLER, chef, The French Laundry
 
“François Payard was at the forefront of every exciting change and trend in pastry over the past quarter century, and now, with this gorgeous book, we can be there, too, seeing the evolution of plated desserts, understanding how the elements of great desserts come together, and, best of all, because of François’ and Tish Boyle’s clear directions, making them ourselves. There is something delicious to discover on every page.”
--DORIE GREENSPAN, author of Around My French Table and owner of Beurre & Sel cookies
 
“I first met François Payard many years ago, yet I continue to be dazzled by his creativity and his style, which always highlights the essence of taste. François has made a statement throughout his career of creating simple but delicate desserts that reveal the richness of textures and flavors. I am eager to follow his deserved success and his further achievements for many years to come.”
--PIERRE HERMÉ, pastry chef
 
François is truly a French pastry master whose influence has reached so many American kitchens. Although he is a third-generation chef and expert in the classics, he doesn’t shy away from embracing new techniques and global, even unusual fla¬vors. The result is a truly original style with stunning presentations.”
--DANIEL BOULUD, chef and owner, Restaurant DANIEL
 
“Payard Desserts is really a ‘best of’ collection from the great talent and creativity of François Payard. This beautiful book includes many wonderful techniques that help demystify the stunning desserts created in the last twenty-five years by one of the most talented pastry chefs of our time.”
--ERIC RIPERT, chef and co-owner, Le Bernardin


If you’re serious about making desserts, Payard’s book is indispensable. In vivid and engaging detail, it tells you all you need to know about setting up a well-equipped pastry kitchen and what it takes to run it: the tools you’ll need and how to use them; the ingredients you’ll want and where to find them. Though Payard’s plated des¬serts have evolved over the years, his work remains grounded in classical training. To absorb his teachings is to learn from a master of the craft.”
--THOMAS KELLER, chef, The French Laundry
 
“François Payard was at the forefront of every exciting change and trend in pastry over the past quarter century, and now, with this gorgeous book, we can be there, too, seeing the evolution of plated desserts, understanding how the elements of great desserts come together, and, best of all, because of François’ and Tish Boyle’s clear directions, making them ourselves. There is something delicious to discover on every page.”
--DORIE GREENSPAN, author of Around My French Table and owner of Beurre & Sel cookies
 
“I first met François Payard many years ago, yet I continue to be dazzled by his creativity and his style, which always highlights the essence of taste. François has made a statement throughout his career of creating simple but delicate desserts that reveal the richness of textures and flavors. I am eager to follow his deserved success and his further achievements for many years to come.”
--PIERRE HERMÉ, pastry chef
 
François is truly a French pastry master whose influence has reached so many American kitchens. Although he is a third-generation chef and expert in the classics, he doesn’t shy away from embracing new techniques and global, even unusual fla¬vors. The result is a truly original style with stunning presentations.”
--DANIEL BOULUD, chef and owner, Restaurant DANIEL
 
“Payard Desserts is really a ‘best of’ collection from the great talent and creativity of François Payard. This beautiful book includes many wonderful techniques that help demystify the stunning desserts created in the last twenty-five years by one of the most talented pastry chefs of our time.”
--ERIC RIPERT, chef and co-owner, Le Bernardin
 
"Payard Desserts is a visually appealing book with easy-to-follow techniques that help 'decode' classic French desserts...Overall, Payard Desserts is an impressive collection of desserts from a trendsetting master pastry chef whose work will inspire generations to come."
--NORMAN D. MILLER, American Cake Decorating

In diesem Buch (Mehr dazu)
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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12 von 12 Kunden fanden die folgende Rezension hilfreich
Gorgeous Ideabook for Professionals 4. September 2013
Von Grandma - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
"To capture great flavor, you must use ingredients as they come into season" writes Dan Payard in his Introduction to Payard Desserts. Like all masters of a particular craft, Payard has definite ideas about what he likes and he isn't afraid to express them. In fact, he had me in stitches as I read over and over - "I use ingredient X. It is the best."

Payard gives recipes and instructions for 89 of his gorgeous, multi-component plated desserts of the sort one finds only in the best restaurants, each with three to five individual components. Gorgeous photos illustrate each dessert. He also gives recipes for 25 basics that are used multiple times in various desserts - various types of dough, simple syrup, tempered chocolate and the like.

Finished dessert recipes serve 6-10, depending on the particular dessert, and they sound scrumptious. In fact, I'm glad that the advanced review copy I received was in black and white. I might very well have gained an entire dress size just drooling over the pictures.

Professional pastry chefs will find Payard Desserts an invaluable resource. While Payard is not into molecular gastronomy, he does provide instructions for various techniques like producing a chocolate "velvet" coating on the surface of a particular dessert. He also provides a good discussion of various ingredients, including the conversion of recipes using powdered gelatin to sheet gelatin and vice versa that I particularly appreciated.

As a home cook, however, I do not have the time, never mind the space, to spend on a mere half-dozen desserts of this sort of complex dessert more than once or twice a year even though I do have the skills and all of the required equipment except the airbrush. While I may use recipes for various individual components from the book, I cannot in all honesty see myself ever spending any serious amount of time mastering these glorious confections.

Grandma's $0.02 - Highly recommended for pastry chefs. Home cooks will find themselves disappointed.
22 von 26 Kunden fanden die folgende Rezension hilfreich
Title should read "Professional" Payard Desserts 31. August 2013
Von Kimmy11 - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
I used to be a former Pastry Chef so I of course grabbed the PAYARD Desserts book when I was given the opportunity to get an Advanced Copy. I must admit I was sorely disappointed when I realized this meant it was "a black-and-white proof". I would think a big reason people will buy this book will be for the stunning color pictures. Having said that, I decided to get over my initial disappointment (it IS an advanced copy after all) and focus on the recipes themselves. I, personally, find the cookbook to be very exciting as I love plated desserts with all of their various components. Specifically, I was in French dessert heaven with his Chocolate Beignets with Orange Blossom Creme Anglaise recipe. I gave it 4-stars as I think it's targeted audience will really enjoy making world-class MODERN French desserts at home. Think along the lines of Beet (!) Creme Brulee and Rice Pudding with Szechuan Peppercorn. This is not meant to be a "beginner's" cookbook and has some hard to find ingredients like chestnut creme. I think most people will find it too cumbersome to make the recipes at home as on average, each recipe features 3-5 different components. Finally, I liked the way it was organized by TYPE of desserts: Frozen, Fruit, Pastries, Custards (and Mousses), Tarts, and Cold Desserts.
8 von 8 Kunden fanden die folgende Rezension hilfreich
For the Aspiring Dessert Master 1. September 2013
Von A. Silverstone - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
This is the type if cookbook for home chefs who already have dipped into Modernist Cuisine: The Art and Science of Cooking, anything by or about Ferran Adria, Grant Achatz, Thomas Keller, well, you get my drift. This is not a cookbook for the faint of heart, short of time, or anyone looking for something easy to whip together. Francois Payard is a brilliant pastry chef, and his desserts are works of art. Now, you too, can create amazing structures built of 3 to 5 separate parts that blend together for an unforgettable finish to your meal. Each component is not terribly difficult, but the dish will be incomplete without all parts. So you are not just making a dessert, but a commitment.

Often, Payards desserts use innovative pairings and ingredients (Szechuan Pepper Ice Cream anyone). For example, the Shot of Buttermilk Panna Cotta with Tarragon-Scented Mango is composed of Crystallized Tarragon Leaves, Orange Chips, Buttermilk Panna Cotta (of course) and Sauteed Mango with Tarragon. Layered in a shot glass, and garnished with the orange chips, and tarragon leaves, this is a relatively easy one. But the Pumpkin Creme Brûlée with Vanilla Chantilly, Crispy Meringue and Chestnut Puree, which requires silicone dome molds and a potato ricer, is for the pastry artist as well as the pastry chef.

If you are still not daunted, then you will love this book. The pictures allow will produces gallons of drool. At the beginning of each recipe, Payard and Tish Boyle (his co-author), list the components and any specialized equipment you need. The instructions for each component are clear and well written. This cookbook covers a wide range, and you can see this from the section titles: Frozen Desserts; Fruit Desserts; Pastries, Meringues, & Other Baked Desserts; Custards, Mousses, & Other Creamy Desserts; Tarts; Cold Dessert Soups, Crepes, Souffles & Other Desserts (this chapter seems like the catch all for whatever doesn't fit in any of the other chapters); and The Cheese Course: Savory Desserts. The final chapter is on Basic Recipes for frequently used components.

If you have the time, the drive and the curiosity, this cookbook will spur your imagination, and elevate your desserts to a whole new level.
4 von 4 Kunden fanden die folgende Rezension hilfreich
A feast for the eyes (and imagination!) 24. September 2013
Von Bundtlust - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
François Payard is a third-generation pastry chef (his grandfather owned an acclaimed shop on the Riviera, Au Nid des Friandises) with a string of eponymous bistros as well as a chocolate bar. His gorgeous plated desserts capture the essence of seasonal ingredients in complementary pairings. His philosophy is in using only as many ingredients as are necessary and no more; a great dessert should reflect "the subtle interplay of flavor, texture and temperature, along with a streamlined presentation that conceals its complexity."

This gorgeous volume is clearly aimed at professional chefs (the serving yield is frequently 6-8 servings, and many of the desserts can't be held after assembling) as well as very ambitious home bakers (I would put myself in the latter category). Many of the recipes have multiple components that will need to be prepared / assembled in advance, and like any professional pastry book, a large number of special supplies are required (acetate sheets, chocolate sprayer, whipped cream canister with N20 chargers for creating molecular gastronomy foams, etc.). Similarly, many recipes call for specialty ingredients such as licorice powder, passion fruit puree, pistachio paste, hyssop, silver grade gelatin, etc.

The desserts, divided into frozen desserts, fruit desserts, pastries, custards, tarts, and crepes, soufflés and other desserts, are a combination of classical French pastry (vacherin, charlotte, napoleon, apple tatin, tuiles) married to Asian and tropical flavors (star anise, tempura, lemongrass, pineapple). Fresh, seasonal fruit is truly the star, as many recipes call for poached pears, quinces, roasted summer apricots, poached winter fruits, etc. (it would have been helpful to also have a quick index of recipes by season, as there is such an emphasis on seasonal produce for maximum effect). The basic recipes for various base sauces, creams, tuiles, garnishes etc. are straightforward; I liked his take on the chocolate tart dough, which uses a combination of all-purpose and almond flour to add a touch of flaky crispness. Some of the techniques could have benefitted from additional photos, such as the patterned tuile loops on page 27; I had a hard time picturing the steps and had to refer back to the plated photo before I finally "got" it (I had to rely on my standby The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition and The Advanced Professional Pastry Chef a couple of times for a refresher on technique and plated desserts).

Overall, there are plenty of beautiful, delicious pairings to inspire budding pastry chefs; I particularly enjoyed the chocolate shell filled with coconut sorbet and star anise sabayon and the many creative interpretations of cheesecakes and cheese tarts paired with marmalades and roasted fruits, as well as Payard's ideas for the cheese course, including black olive macarons with Gorgonzola ice cream, apple tatin with aged white cheddar cheese, and feta cheesecake with red wine-poached dates. Even if you never make a single dessert, it is a feast for the eyes (and imagination), and the base recipes such as the caramel balsamic sauce, basil oil, and spiced fig pulp, will surely find their way into my kitchen in one form or another!
9 von 11 Kunden fanden die folgende Rezension hilfreich
My mother's pudding, my chldren's braised rhubarb napoleon 3. Februar 2014
Von Kevin Killian - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Our kids were always sort of pudgy, and for years we wondered if it was because we did not know how to fit them proper desserts.

My father was an absent-minded scientist and would eat iron filings if you put them on his plate. My mom was a busy professional, and her idea of dessert was making chocolate or tapioca pudding, from the same mix Bill Cosby advertised on TV. She also liked to bake molasses cookies, and sometimes she walked to the corner store and bought the old fashioned boxes of ice-cream, in which chocolate, vanilla and strawberry ice cream was molded together in stripes. As kids we could never figure out how they did that, or why, for you had to cut away every molecule of strawberry before the chocolate ice cream wasn’t gonna taste all “stwawbewwy,” we complained in that annoying Long Island lisps we sported as kids. influenced by the late Pee Wee Herman Playhouse show I’m sure., and Johnny Depp in Beetljuice.

Naturally as the years passed we took cues from the way our parents cooked, and also by the food revolution that has taken over here in San Francisco, but when I took up “Payard Desserts” on publication day—Halloween 2013—I felt like a lucky son of a gun. The message is largely about, don’t even try to make a dish in the wrong season, instead go for the ingredients not only if they happen to be available, but do like Payard. and buy them only at their peak, and base your dishes on that one factor. Well, what’s at its peak on Halloween? Candy corn, of course, and Vines, Reese’s peanut butter cups, and other trick or treat nonsense, but also pumpkin, squash, apples, beets, kale, broccoli, scallions, lemons and oranges, passion fruit, persimmon, cranberries, so I decided to concemtrate on Payard’s November recipes, starting with Citrus Terrine, in gelatin, with its secret surprose of a whole white peppercorn crushed with the bottom of a pan. My wife suggested, to save the pan use instead a small metallic kettledrum that my grandfather Doyle left me and which I use as a paperwright in the study. The sugar and the star anise build up an intoxicating aroma somewhat tempered by the jolt of the single white peppercorn, now in pieces due to the brass kettledrum’s dense, explosive shrapnel action effect.

In San Francisco there aren’t many trees whose leaves fall, red and brown, onto the ground, and the other traditional signs of November are likewsie AWOL, but we make do just fine at the Ferry Buiklding Farmer’s Market where we asked what leaves were edible and extant—at their peak, “At their peak,” I asserted, speaking in firm tones to the Romanian poultry farmer from Gilroy, whose simple stall was festooned with peak strands of garlic cloves, gray doves lustrous as coral, deciduous branches of young white pine, and baby pumpkins tied together in a net of crisp Romanian sugar. The orange tuiles, one of Payard’s singular attractions, ruled at the PTA potluck we attended with our teens. This forms part of a complex Feta Cheesecake wihich Payard pairs with wine-soaked dates and white pepper ice cream. He has a sort of thing about white pepper, white peppercorns, the way Julia Child had a thing for butter, and some of the younger children in the PTA potluck made ghsatly faces when they got to the ice cream portion of the dessert.

I look forward to February when chocolate is said to be at its peak, so I can make some of Fayard’s chocolate- based desserts, such as his cubes not of Kobe beef but of chocolate mousse, painted with chocolate down the sides into which the first entry of a fork tine will pierce to release s gushing blaze of salted caramel. Has Fayard realized how hard it is to escape in today’s market from sea-salted caramel? I think I will try the fleur de sel right now, without waiting for the other elements to kick in. My mother, who loved to make chocolate pudding the Bill Cosby way, is possibly rolling in her grave, and I’m not sure how much my own kids are going to enjoy working their way with me through Fayard Desserts, but I plan to roll with it all year round. Plus, you can freeze the four-hour baked apple napoleon (what Payard calls his version of American “comfort food”) and it will stay fresh and lively for as many as ten weeks, we discovered, during the recent drought here in California that slightly cut down on apple production. And each of the kids has lost on the average of two pounds per foot.
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