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The fruit themes can get monotonous, but his well spoken lessons are ever important.
I feel like a better pastry chef by reading Ronald Mesnier's books. He emphasizes the quality of ingredients when it counts the most but mentions when it is o.k. to use frozen or preprepared items in a dish. He prepares dishes in slightly unconventional ways that happen to often be healthier than traditional preparations. He LOVES his fruit, and you just might get tired of reading all of the fruit themed desert recipes and however imporant his information is, it can seem annoying if you have read his other pastry book, which is also full of fruit. I would have liked to hear him talk more on the subject of other things, but everything did get adequate enough time spent that I do not feel like it was a waste of time getting this book. I would recommend it. the best book This is simply the best book on baking I have ever used! I bake a lot. At least one thing every day and I have never owned a book where every recipe I have tried has turned out beautifully until now. If your someone who likes to bake out of a box this book is not for you, but if you've wanted to try something different from your everday items this book is wonderful. Mesnier breaks everything down and teaches you the simplest way to do everything. If there's an easier way to do something, he's found it. It's not like other dessert books, where you've never even heard of half of the ingredients, or they're all super expensive items with long drawn out instructions. I'm now making things that I never in a million years thought I would be able to make. This is the book I turn to for any technique. In fact, I've taken ideas from other books and then put them together using the techniques in this book. Quite simply this is the best book ever!!!! I love it and I recommend it to everyone. Great book for learning how to make deserts. Good recipes too! I like the book. The best part is that Chef Mesnier has a brief introduction to each recipe. He gives instructions or advise which I found most helpful. I have thousands, yes thousands, of recipes but few come with thoughtful comments about them. Chef Mesnier makes even difficult techniques seem possible for the average person. In short, if you like to learn about making deserts get the book. If you are a professional chef who knows everything about cooking, this book is probably not for you. Classic Patisserie In Dessert University, Roland Mesnier, the White House Pastry Chef from the Carter Administration to the current Bush Administration, skillfully merges renowned expertise with effective teaching. Like the venerable, tenured professor of an esteemed academy of higher learning, Chef Mesnier has spent many years in many kitchens developing his extensive knowledge and creative interpretation of patisserie. His career parallels the evolution of a scholastic researcher continually refining his understanding while seeking new realms of discovery. Chef Mesnier's personal love of learning is conveyed to others in his first opus. Dessert University is a varied collection of clear and reliable recipes. Most often they are prefaced by lively and personal commentary. By so doing, the reader senses the presence of the engaging teacher and master chef, ever ready to support and to nudge forward to new culinary challenges. Some recipes are accompanied by helpful sketches or stunning color photographs. A quick glimpse into Chef Mesnier's classroom reveals a range of tantalizing options. There are basic dessert recipes for novice pastry students, such as Oatmeal Cookies or All-American Apple Pie. Chef Mesnier simultaneously offers multiple recipes for those students inclined to enlarge their pastry repertoire. A few, tempting samples are: gossamer Apple Butter Crepes with Marsala-Laced Vanilla Sauce, an ethereal Warm Strawberry soufflé, a delicate Quick Chocolate Mousse with Ginger, or a chapter on the intricacies of pulled and blown sugar artwork. If research, complemented by a passion for teaching, epitomizes the highest values of scholarship, Dessert University has achieved the gold standard of excellence. Chef Mesnier does this without any Ivory Tower overtones that detract from his dual passions of learning and teaching. He warmly shares his pastry expertise within a clear and devoted mentorship style. Dessert University is certain to become a classic reference for any student of patisserie. Pastries are great, instructions even greater Pastries & dessert making isn't my greatest skill. So I bought this book hoping to find at least a handful of easy to make desserts. I was surprised to find most recipes quite easy to follow. I still have a long way to go making them look good, but at least my pastries taste good for a change. | |
