Simply Sensational Desserts

Simply Sensational Desserts

140 Classic for the Home Baker From New York's Famous Patisserie and Bistro

Book - 1999
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Random House, Inc.
He was named Pastry Chef of the Year by both the James Beard Foundation and Bon Appétit. Payard Pâtisserie and Bistro in New York has been hailed as a "culinary Shangri-la" by New York magazine. His dazzling cookies, cakes, and tarts, with their intricate detail and explosion of flavor, are coveted coast-to-coast. And now, François Payard shares his breathtaking desserts with home cooks.

Yes, his innovative recipes are remarkably simple. Here's what America's leading chefs are saying about François Payard and this stunning collection of spectacular desserts:

"François Payard is the best pastry chef that France ever exported to tantalize the American palate. From the useful chapters on technique, equipment, and basics, down to the many innovative and contemporary creations with clearly written recipes, this book is a must for the passionate baker. Simply Sensational Desserts will make François's mouth-watering desserts the hit of your next dinner party."
--Daniel Boulud, chef/owner of Daniel and Café Boulud

"It was a great day for New York when François Payard brought his whisks and wizardry to town. Now, all of America can rejoice in his creations. With this wide-ranging collection, François shares his extraordinary talent and surprises us with his knack for simplifying even the most sophisticated sweets. There isn't a single recipe for one of his astonishing desserts that can't be made--perfectly--by anyone with an oven, a mixer, and a sweet tooth. Simply Sensational Desserts is simply swell.
--Dorie Greenspan, author of Baking with Julia and Desserts by Pierre Hermé

"I have always been inspired by the brilliance and passion of François Payard. His depth of knowledge is what we all aspire to. Through his accessible and easy-to-use Simply Sensational Desserts, François can now inspire everyone--pastry chefs and home cooks alike. What a treat!"
--Claudia Fleming, pastry chef, Gramercy Tavern

With fifty full-color photographs and 140 simple, spectacular recipes, information on ingredients and equipment, innovative techniques and decorating ideas, and an entire chapter on basic pastry recipes, this long-awaited collection guarantees simply sensational desserts every time.

Baker & Taylor
A collection of 140 incredible dessert recipes offers simple, step-by-step instructions and recipes that do not require exotic ingredients, as well as delicious versions of all types of desserts, including chocolate cakes, dessert oups, ice cream, tarts, and more.

Publisher: New York : Broadway Books, 1999
Edition: First edition
ISBN: 9780767903585
0767903587
Branch Call Number: 641.86 PAYAR
Characteristics: 236 pages : illustrations (some color) ; 27 cm
Additional Contributors: Boyle, Tish
Moriarty, Tim
Notes: Includes index

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