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The sweet life : desserts from Chanterelle / Kate Zuckerman ; photographs by Tina Rupp.
Detalles de publicación: New York : Bulfinch Press, 2006.Edición: First EditionDescripción: 223 pages : illustrations (chiefly col.) ; 27 cmTipo de contenido:- text
- unmediated
- volume
- 0821257447 (hardcover)
- 9780821257449
- 641.8/6 22
- TX773 .Z83 2006
Contenidos:
Resumen: Say the word "Chanterelle" to a food-loving New Yorker and the first thing she thinks of is the beloved restaurant that put SoHo on the culinary map in 1979 and is now approaching its 25th anniversary in its new location in Tribeca. Kate Zuckerman, Chanterelle's pastry chef, has met and exceeded the high expectations of the restaurants' founders, David and Karen Waltuck, by creating exquisite desserts that draw upon her vast culinary experiences - both as a 4-star pastry chef in Boston, San Francisco and New York - and through her culinary travels to countries such as India. The Sweet Life offers not only detailed, delicious, recipes for every kind of dessert from tarts and cakes to custards, souffles and frozen desserts but also detailed descriptions of methods, chemical changes that occur and a fascinating history and description of key ingredients. Zuckerman possesses the ability to create gourmet desserts that home cooks can actually craft in their own kitchens. Her warm, accessible tone will appeal to both beginner and advanced pastry cooks - so whether you're making maple ginger ice cream or a double chocolate espresso cookie, readers will know they are in good, capable hands.
Introduction -- 1. Tarts -- 2. Cakes -- 3. Cookies -- 4. Custards, pudding, cremes, and mousses -- 5. Souffles -- 6. Ice creams, sorbets, and frozen desserts -- 7. Roasted fruits and fruits soups -- 8. Chocolates and candies -- 9. Edible garnishes and snacks -- 10. Sauces and creamy accompaniments -- Acknowledgments -- Sources of unusual ingredients -- Index.
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Colección General mb | TX773 .Z83 2006 (Navegar estantería(Abre debajo)) | Disponible | 50000003271367 |
Total de reservas: 0
Descripciones mejoradas de Syndetics:
Created by the award-winning pastry chef at New York City's renowned Chanterelle restaurant, this dessert cookbook offers delightful recipes for a plethora of sweet treats--from tarts and cakes to custards, souffls, and frozen desserts. 50 full-color photos. 15 line drawings.
Errata slip inserted.
Includes index.
Introduction -- 1. Tarts -- 2. Cakes -- 3. Cookies -- 4. Custards, pudding, cremes, and mousses -- 5. Souffles -- 6. Ice creams, sorbets, and frozen desserts -- 7. Roasted fruits and fruits soups -- 8. Chocolates and candies -- 9. Edible garnishes and snacks -- 10. Sauces and creamy accompaniments -- Acknowledgments -- Sources of unusual ingredients -- Index.
Say the word "Chanterelle" to a food-loving New Yorker and the first thing she thinks of is the beloved restaurant that put SoHo on the culinary map in 1979 and is now approaching its 25th anniversary in its new location in Tribeca. Kate Zuckerman, Chanterelle's pastry chef, has met and exceeded the high expectations of the restaurants' founders, David and Karen Waltuck, by creating exquisite desserts that draw upon her vast culinary experiences - both as a 4-star pastry chef in Boston, San Francisco and New York - and through her culinary travels to countries such as India. The Sweet Life offers not only detailed, delicious, recipes for every kind of dessert from tarts and cakes to custards, souffles and frozen desserts but also detailed descriptions of methods, chemical changes that occur and a fascinating history and description of key ingredients. Zuckerman possesses the ability to create gourmet desserts that home cooks can actually craft in their own kitchens. Her warm, accessible tone will appeal to both beginner and advanced pastry cooks - so whether you're making maple ginger ice cream or a double chocolate espresso cookie, readers will know they are in good, capable hands.
Tabla de contenidos provista por Syndetics
- Introduction(p. 6)
- A Note About Ingredients, Tools, Terms, and Procedures(p. 10)
- 1 Tarts(p. 13)
- Hazelnut Tart Shell(p. 14)
- Sweet Tart Shell(p. 15)
- Flaky Tart Shell(p. 16)
- Meyer Lemon Curd Tart(p. 18)
- Passion-Fruit Curd Tart(p. 21)
- Apple and Quince Tart(p. 23)
- Fresh Huckleberry and Fig Tart(p. 24)
- Fresh Apricot and Almond Tart(p. 26)
- Chocolate Caramel Tart(p. 29)
- 2 Cakes(p. 34)
- Vanilla, Brown Butter, and Almond Tea Cake(p. 37)
- Hazelnut Cake(p. 39)
- Miniature Chocolate, Almond, and Lime Brown Butter Tea Cakes(p. 41)
- Goat Cheesecake Enrobed in Hazelnut Brittle(p. 42)
- Date Cake with Toffee Sauce(p. 45)
- Chocolate Bete Noire(p. 47)
- Spiced Apple and Sour Cream Cake(p. 48)
- Whipped Brown Butter and Vanilla Birthday Cake(p. 49)
- Chocolate Layer Cake with Milk Chocolate Frosting(p. 52)
- 3 Cookies(p. 55)
- Crispy, Chewy Chocolate Chip Cookies(p. 57)
- Double Chocolate and Cherry Cookies(p. 58)
- Gingersnaps(p. 59)
- Walnut Cream Cheese Sandwich Cookies(p. 60)
- Chocolate Almond Cracks(p. 63)
- Pignoli Amaretti Cookies(p. 64)
- Crispy Bittersweet Chocolate Wafers(p. 65)
- Hazelnut Shortbread(p. 66)
- Oatmeal Cookies with Golden Raisins and Milk Chocolate Chips(p. 68)
- Coconut, Almond, and Brown Butter Macaroons(p. 70)
- Hazelnut, Cinnamon, Cardamom, and Raspberry Sandwich Cookies(p. 71)
- Walnut, Currant, and Cinnamon Rugelach(p. 73)
- Crispy Malted Bitter Chocolate Meringues(p. 74)
- Maple-Pecan Meringue Cookies(p. 76)
- Hazelnut and Orange Macaroons(p. 78)
- 4 Custards, Puddings, Cremes, and Mousses(p. 81)
- Baked Custard Guidelines(p. 82)
- Creme Caramels(p. 84)
- Vanilla/Classic Creme Caramel(p. 86)
- Espresso Creme Caramel(p. 87)
- Maple Creme Caramel(p. 88)
- Prune Armagnac Creme Brulee(p. 89)
- Banana Cream with Crunchy Toffee(p. 91)
- Chocolate Caramel Pot de Creme(p. 93)
- Creamy Coconut Cardamom Rice Pudding(p. 94)
- Chestnut and Amaretti Cookie Pudding(p. 97)
- Vanilla Panna Cotta(p. 99)
- Brioche Pudding with Truffle Honey(p. 101)
- Honey and Yogurt Panna Cotta(p. 102)
- Maple-Star Anise Mousse(p. 104)
- Cinnamon Caramel Mousse(p. 106)
- Bittersweet Chocolate Mousse(p. 108)
- Sesame Milk Chocolate Mousse(p. 109)
- 5 Souffles(p. 111)
- Souffle Guidelines(p. 112)
- Meyer Lemon Souffle(p. 114)
- Goat Cheese and Purple Basil Souffle(p. 116)
- Chocolate Souffle(p. 119)
- Maple Walnut Souffle(p. 122)
- Brandied Dried Fig and Vanilla Souffle(p. 124)
- Pumpkin Souffle(p. 126)
- 6 Ice Creams, Sorbets, and Frozen Desserts(p. 129)
- Ice Cream and Sorbet Guidelines(p. 130)
- Coconut Cream Cheese Ice Cream(p. 135)
- Mandarin Ice Cream(p. 136)
- Banana Malt Ice Cream(p. 137)
- Espresso Ice Cream(p. 138)
- Maple-Ginger Ice Cream(p. 139)
- Port Plum Ice Cream(p. 140)
- Apple Cider and Caramel Ice Cream(p. 141)
- Basil Ice Cream(p. 142)
- Mandarin Orange Sorbet(p. 144)
- Muscat Grape Sorbet(p. 145)
- Pineapple-Rosemary Sorbet(p. 146)
- Dark Chocolate Sorbet(p. 147)
- Strawberry and Tarragon Sorbet(p. 148)
- Green Apple and Muscato Sorbet(p. 149)
- Quince Sorbet(p. 150)
- Guava Sorbet(p. 152)
- Candied Kumquat Mascarpone Parfait(p. 153)
- Cardamom and Honey Pistachio Nougat Glace(p. 154)
- Passion-Fruit Souffle Glace(p. 155)
- Lavender and Honey Creme Fraiche Parfait(p. 156)
- Vanilla Bean and Lemon Verbena Parfait with Summer Raspberries(p. 158)
- 7 Roasted Fruits and Fruit Soups(p. 161)
- Granny Smith Apple, Dried Fig, and Dried Cherry Winter Fruit Compote(p. 162)
- Roasted Medjool Dates Stuffed with Cashews, Currants, and Candied Citrus(p. 165)
- Bartlett Pears Poached in Muscat Wine(p. 166)
- Rhubarb Consomme with Summer Berries(p. 167)
- Strawberry-Rhubarb Crisp(p. 169)
- Fresh Cherry Vanilla Compote(p. 170)
- Fresh Fig and Madeira Compote(p. 170)
- Roasted Glazed Peaches(p. 172)
- Pineapple Fruit Soup with Mango and Passion Fruit(p. 173)
- Spiced Plum Compote with Plum Pit Cream(p. 174)
- Honey-Glazed Roasted Pears(p. 176)
- Roasted Apple Beignets with Cinnamon Sugar(p. 178)
- Lemon Verbena Poached Nectarines(p. 181)
- Stuffed Roasted Fall Apples(p. 182)
- 8 Chocolates and Candies(p. 185)
- White Chocolate and Grapefruit Truffles with Hazelnuts(p. 186)
- White Chocolate, Cardamom, and Pistachio Truffles with Coconut(p. 188)
- Dark Chocolate, Cinnamon, and Espresso Truffles with Walnuts(p. 190)
- Five-Spice Chocolate Truffles(p. 191)
- Almond Honey Caramel Chews(p. 193)
- Milk Chocolate and Almond Toffees(p. 194)
- Milk Chocolate Crunch Candies(p. 195)
- Quince Fruit Jellies(p. 197)
- Candied Kumquats and Candied Meyer Lemon Zest(p. 198)
- Guava and Passion-Fruit Jellies(p. 199)
- Huckleberry Fruit Jellies(p. 200)
- 9 Edible Garnishes and Snacks(p. 203)
- Thin and Delicate Peanut Brittle(p. 204)
- Fruit Chips(p. 206)
- Apple and Pear Chips(p. 207)
- Pineapple Chips(p. 208)
- Strawberry Chips(p. 209)
- 10 Sauces and Creamy Accompaniments(p. 211)
- Blood Orange Caramel Sauce(p. 212)
- Cider Caramel Sauce(p. 212)
- Brandied Creme Fraiche Sauce(p. 213)
- Rum Caramel Sauce(p. 213)
- Milk Chocolate Caramel Sauce(p. 214)
- Toffee Sauce(p. 214)
- Plum Caramel Sauce(p. 215)
- Sauternes Sabayon(p. 217)
- Acknowledgments(p. 218)
- Sources of Unusual Ingredients(p. 219)
- Index(p. 220)