PDF Download , by Gesine Bullock-Prado
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, by Gesine Bullock-Prado
PDF Download , by Gesine Bullock-Prado
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Product details
File Size: 16237 KB
Print Length: 224 pages
Publisher: Stewart, Tabori & Chang (October 23, 2012)
Publication Date: October 23, 2012
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B008ZR92C2
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Amazon Best Sellers Rank:
#327,334 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I really love Gesine's work, but there are a few things in this book that made me raise an eyebrow.She mentions swapping out one invert sugar for another when in truth just because two substances are invert sugars doesn't mean they have the same make-up and therefore function the same way. It is corn syrup's make-up that aids in preventing crystallization.Her choux recipe is puzzling. Never have I needed nor seen a recipe of that size for choux that could take ten eggs. Six is on the higher end for that amount of flour. I'm not surprised it failed a previous reviewer because I don't see how it could even work.She refers to buttercream made with custard as French/American buttercream, when that is actually German buttercream, or mousseline buttercream. French buttercream is made with a pate a bombe, which is how mousses are often started. American buttercream is made with just butter/shortening and icing sugar or sometimes a syrup.She also mentions that creme brûlée is made with whole eggs when creme brûlée is the richest in the custard family and should be made with all yolks, with a lone whole egg added sometimes for body.So there are a lot of inaccuracies.Also check out her recipe for candied peel. The editing for this book is terrible. She instructs you to bring syrup to a boil, then cook for 20-30 minutes to 200 degrees. If you brought syrup to a boil, it's already over 200 degrees! That's just a terrible bit of recipe-writing. Then you would add the peel and BOIL for 40 minutes. Do you know what you would get? A pot of burnt caramel.It's too bad because the method she uses for candied peel is a favorite for making really tender, not too bitter peel, but other writers do a much better job of instructing.On the positive side, you have Gesine's great flavor combinations, beautiful presentations, and she has a lot of useful tips and a lighthearted approach.I also appreciate the classic recipes where now it can take a long time to find recipes for things like fudge that don't include marshmallows and other cheats.
UPDATE:If you have heard noises from Angry Birds, you might understand what I'm going to write. Yesterday I screamed like a winning bird - the only difference is that instead of killing those snorting pigs, I have decided to kill all other parisian macarons books that I have purchased in the past. I have achieved 100% SUCCESS RATE baking macarons using Gesine's recipe! No messy puddles, no sticky cookies, no collapsing tops, no fatty dots on the cookies, all beautiful ruffled feet, and successful separation of cookies from parchment paper. 100%. one. hundred. percent. I hear the angels sing.When I started perusing this book, I felt I was listening to someone conversing with me teaching me step-by-careful-step cooking. Yes, cooking - there are only a couple items that were baked, the rest of the items in this book are cooked. Not only there are instructions on how to cook sugar correctly for variable stages, but there are also precautionary reminders what to expect when something goes wrong. If you like imagining having a very lovable relative cooking along with you, please get this book. However, if you think you are very independent and cook with hard rock music blaring in the background to drown all sounds, start looking for a different hobby and hunting for a confectionery.
Let me just start by saying that I bake all the time, I'm not new to cooking with sugar. I bought this book after looking over a copy of a friends'. I liked the author's voice, and her humor. The recipes are very clearly written and easy to understand, but are they correct? I've made three things out of this book and not one has turned out as creamy/smooth/delicious/sinful as the author makes them seem. From fat separating, to grainy texture, to so-so taste. Maybe the mistake is on me, but like I said before I've made other caramels and other things with sugar and they turned out great.
This is actually a recipe book for bakery treats. The tough ones, the treats you find in fussy European shops that you wonder how the made them. Yes, there are candy recipes. But the bulk are milk and sugar and away you go.
Are you like me and just love a gorgeous, thick, glossy book, with beautiful thick leaved pages? If you are, then this is a gem for you. Not only is the book edible, but everything inside of it is delectably drool-worthy. The recipes are well laid out, I love the 'thermometer' layout where it goes from soft candy to hard etc, it shows you the tools you need and all the in between. If you want to work with sugar, this woman is the one to do it with. The only reason this book gets 4 stars and not 5 is because there isn't a photo accompanying every recipe. I like to see what the end result should look like, and this book probably only has 30% of the recipes covered with actual photos which is disappointing (mostly because it sounds so delicious you want to eat with your eyes too!). Beautiful book, good instructions, great ideas but just not enough photos.
Great recipes but no detailed linked index at the end, and its missing illustrations. But the recipes are perfectly detailed (in the kindle edition)After receiving the hardcopy and studying it more throughly all I can say is that this is the holy bible of sugar confectionarying ever.The recipes are detailed, the explanations are scientifically sounds but not boring to lose interest. And the technique display is nothing shot of masterful. A really well thought overall book. I was impressed to see some perfectly thought and done difficult recipes (like macarons) this ones are flawless.If you like sugar and you will ever have to work with sugar or you would like to know what this crystals hide within, you better get this book fast.
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