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    Books: Cooking by Cuisine -> Cooking French

    Simple French Desserts

    by:
    O'Connor, Jill




    Publisher:
    Chronicle Books
    Published: April 1, 2000
    ISBN: 0811819035
    Format:Paperback
    Pages:143


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    Book Description
    Amazon.com
    Forget about counting calories--the title has both "French" and "desserts" in it, for Pete's sake! You won't find any low-fat silliness in Jill O'Connor's latest masterpiece, and you won't care a bit. From extravagant honey madeleines, profiteroles, and almond macaroons to classics like chocolate mousse, meringues, and warm apple crepes, the recipes in this book will produce fantastic results for the novice and expert alike. The detailed, easy-to-follow instructions take you effortlessly through each step of even the most complicated recipes, and O'Connor's technique tips, such as "Fearless Folding" and "Mastering Meringue," offer the extra guidance so many of us need. Entertaining lessons, such as "How the Madeleine Got Its Hump," and first-hand descriptions of an American dessert hound in Paris give Simple French Desserts added charm. Photographs are sparse, but the ones shown are guaranteed to send your imagination soaring. As O'Connor herself puts it, "Let the bacchanal begin!" --Melissa Asher

    Product Description:
    With Simple French Desserts, making French pastry is as easy as apple pie-but deceptively more impressive!- Pastry chef and author Jill O'Connor starts with the easiest recipes and gradually builds skills as she moves on to more challenging treats. Throughout, she demystifies the art of French baking, guiding cooks with step-by-step techniques, and clear and complete explanationsHere are over 50 recipes for delectable treats like Crme Caramel, Lemon-Almond Madeleines, Chocolate Eclairs, and a Strawberry Macaroon Tart, plus the only two chocolate mousse recipes you'll ever need. With awhimscally elegant design and collection of mouth-watering full-color photographs, Simple French Desserts is the perfect introduction to the art of the patisserie-sans signing up at the Cordon Bleu.


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