Simple French Desserts Reviews
May 26, 2011 by admin
Filed under french food cookbooks
Simple French Desserts
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 explanations. Here are over 50 recipes for delectable treats like Crème Caramel, Lemon-Almond Madeleines, and Chocolate Eclairs.
List Price: $ 16.95
Price: $ 33.60
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THIS IS GOING TO BE A CLASSIC,
I HAVE ALL FOUR OF JILL O’CONNORS BOOKS AND THIS IS MY FAVORITE. ANYONE INTERESTED IN FRENCH DESERTS SHOULD HAVE THIS IN THEIR COOKBOOK COLLECTION. THE INSTRUCTIONS ARE CLEAR AND NOT AT ALL INTIMIDATING. ALL OF THE ADVICE IS PRACTICAL AND THE BOOK IS SO INTERESTING! SO FAR I HAVE HAD THE CAFE AU LAIT POTS DE CREME AND THE ALMOND MADELEINES, BOTH WERE DELICIOUS. I AM MAKING THE BURNISHED ORANGE TART NEXT. GET THIS BOOK, YOU WILL LOVE IT.
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Every recipe worked beautifully,
My roommate owns this cookbook and I’ve now made every recipe and variation in here save 4 or 5 (getting to those soon). I’ve had excellent results with literally every single recipe. I’ve fed these treats to friends and family with nothing but glowing reviews. I’ve never encountered a cookbook where literally every single recipe is good. I’m not knowledgeable about French baking/desserts, but suffice it to say an actual French person complimented me on my macaroons.
One comment for potential buyers – don’t be fooled by the title of this book. While I had no trouble whatsoever following the recipes, I wouldn’t describe most of them as simple. Perhaps they are simple relative to other French desserts, I’m not sure.
Anyway, I will surely use this book forever as my go to impress-people-dessert-cookbook!
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Delicious, Solid Recipies and Techniques,
This is the dessert cookbook I find myself going to over and over and over again. I have not had a single recipe fail in any way, and I’ve gone through at least half of them in the book. The directions are clear and detailed, and there are discussions of all techniques which cooks may be unfamiliar with. The chocolate souffle is my favorite recipe and has never failed to produce dinner-party-stopping results. Also provides recipes for macaroons, my favorite french cookie, and a variety of custards. I really wish they would reprint this book as I would give out more copies as gifts.
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