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Sweet Magic: Easy Recipes for Delectable Desserts (Hardcover)

By Michel Richard, Michel Richard (Illustrator), Peter Kaminsky (With)
$27.50
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Description


Long before award-winning chef Michel Richard made his first cÔte de boeuf or prepared his first foie gras terrine, he was a pastry chef. In Los Angeles, pastry lovers lined up outside his bakeshop on Wilshire Boulevard, waiting to enjoy the breads and treats theyd heard were the best in town, maybe even better than anything in Paris. Now, in this outstanding collection, the superstar chef returns to his first love, the food that made him famousdesserts.

Here are mouthwatering, foolproof recipes for American favorites such as pecan pie and pound cake; Richards personal inventions, such as Floating Islands with Melted Chocolate Morsels and the "coffee cloud"; reinvented French classics, such as profiteroles and the Christmas log (bÛche de NoËl); fruit favorites, including tarts and Pavlovas; and, of course, plenty of cookies.

Going beyond traditional cookbooks, Sweet Magic shares Richards insights into the thinking and craft behind every aspect of dessert, with brief essays that explore, explain, and enticehighlighted by the chefs own playful illustrations.

Creating exquisite dishes with only a few simple ingredientsbutter, eggs, sugar, flour, chocolatedemands the instincts of an artist and the soul of a magician. Sweet Magic will unlock the inner dessert wizard in every home chef, guiding both newcomers and old hands past common missteps, to seduce the most flavor and texture from every ingredient.

About the Author


Michel Richard, ne en 1952, est directeur-adjoint de la redaction du Point et editorialiste a Midi Libre. Auteur de plusieurs essais et d'un roman, on lui doit notamment, avec Sophie Coignard, chez Robert Laffont, le Nouveau dictionnaire des girouettes (1993).

Michel Richard, ne en 1952, est directeur-adjoint de la redaction du Point et editorialiste a Midi Libre. Auteur de plusieurs essais et d'un roman, on lui doit notamment, avec Sophie Coignard, chez Robert Laffont, le Nouveau dictionnaire des girouettes (1993).

Francis Mallmann is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. He has three restaurants: one in Mendoza, Argentina's wine country; another in the La Boca neighborhood of Buenos Aires; and the third in the picturesque village of GarzOn, Uruguay. "USA Today" and "The Times" (U.K.) have named his restaurants among the top 10 places to eat in the world.

Praise For…


“…cheerful, perfect-to-make-on-a-Sunday-afternoon recipes” and “American classics including cherry pie, apple pie, and chocolate chip cookies, have their place alongside French favorites such as crepes, meringues, and éclairs in this delightful and timeless title that feels like a small but worthy indulgence.”
-Publishers Weekly

“Personal, humorous and fun.
-Wine Spectator

“…the playful tale of the boy who would (always) be chef, complete with instructions on preparing French classic desserts... along with some personal inventions... Before you’re finished, you will be tempted to believe life IS just a bowl of Cherry ... Clafouti.
-Georgetown Dish

Product Details
ISBN: 9780061928215
ISBN-10: 0061928216
Publisher: Ecco Press
Publication Date: November 2nd, 2010
Pages: 209
Language: English