Dessert Circus
Extraordinary Desserts You Can Make at Home
by Jacques Torres; Kris Kruid; Christina Wright
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A master pastry chef shares his secrets for exotic desserts, such as a nougatine basket filled with fruit sorbets, a molded chocolate stove with a cake inside, chocolate soup, and a life-size blown-sugar apple.
Editions of Dessert Circus
 |
ISBN |
Binding/Format Hardcover |
Publisher Harpercollins |
Date 1998 |
Price $1.00 |
 Good |
Publisher Notes
Jacques Torres explains it all in clear, plain language, like a teacher at your side. He doesn't just tell you what to do, he tells you why you are doing it that way. Dessert Circus is a primer in the basics of dessert chemistry. You will learn about ingredients and how they react when mixed, kneaded, chilled, or heated and be taught the red flags of warning - the signs that something is not going right - and what you might be able to do to save the situation. Each recipe is rated for its level of difficulty and is accompanied by a color photograph of the finished dessert and step-by-step photographs where appropriate.
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