In this visually stunning new book from legendary pastry chef François Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as anIn this visually stunning new book from legendary pastry chef François Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world’s finest pastry kitchens. Combining Payard’s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts....
|Number of Pages||:||368 Pages|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
Payard Desserts Reviews
I had a chance to review a draft copy of this book. The focus is on plated desserts, in other words, the whole shebang - what you would get if you went to a fine restaurant. Tish Boyle co-wrote the book and it is the better for it; she is an experienced cookbook writer, and while I have and like Payard's other books, I think this book reads better. Metric weights are included, as they should be in a book like this. The book states that it is for advanced bakers, and it reads that way - there are no detailed instructions like you would find in a Baking 101 book, but I do think that someone with a lot of basic baking under their belt, accompanied by a desire to improve their skills, could make a lot of the desserts in the book.
This is a lovely solid book with a good feel. The photography is also very good, so that it is almost as much coffee table book as cookbook.Many of the recipes are very fussy, with four or six components going into the dessert. This is generally more time or work that I’d put into an average dessert. Some of the recipes require equipment that most home cooks is are not likely to have ready on hand. The recipes also seem to assume a certain level of knowledge, so I’d say in general that this is not a book for a baker with little experience. The other Paynard cookbook on the market looks better suited for home cooks, and I’m interested in checking out that one.That said, I have flagged some components of Payard Desserts recipes to use. For example, the rhubarb pastry cream that is one component of a rather elaborate dessert in this book will probably find its way into my own tart shell or pastry and simpler dessert scheme.