He was named Pastry Chef of the Year by both the James Beard Foundation and Bon Appétit. Payard Pâtisserie and Bistro in New York has been hailed as a "culinary Shangri-la" by New York magazine. His dazzling cookies, cakes, and tarts, with their intricate detail and explosion of flavor, are coveted coast-to-coast. And now, François Payard shares his breathtaking desserts with home cooks.
Yes, his innovative recipes are remarkably simple. Here's what America's leading chefs are saying about François Payard and this stunning collection of spectacular desserts:
"François Payard is the best pastry chef that France ever exported to tantalize the American palate. From the useful chapters on technique, equipment, and basics, down to the many innovative and contemporary creations with clearly written recipes, this book is a must for the passionate baker. Simply Sensational Desserts will make François's mouth-watering desserts the hit of your next dinner party."
--Daniel Boulud, chef/owner of Daniel and Café Boulud
"It was a great day for New York when François Payard brought his whisks and wizardry to town. Now, all of America can rejoice in his creations. With this wide-ranging collection, François shares his extraordinary talent and surprises us with his knack for simplifying even the most sophisticated sweets. There isn't a single recipe for one of his astonishing desserts that can't be made--perfectly--by anyone with an oven, a mixer, and a sweet tooth. Simply Sensational Desserts is simply swell.
--Dorie Greenspan, author of Baking with Julia and Desserts by Pierre Hermé
"I have always been inspired by the brilliance and passion of François Payard. His depth of knowledge is what we all aspire to. Through his accessible and easy-to-use Simply Sensational Desserts, François can now inspire everyone--pastry chefs and home cooks alike. What a treat!"
--Claudia Fleming, pastry chef, Gramercy Tavern
With fifty full-color photographs and 140 simple, spectacular recipes, information on ingredients and equipment, innovative techniques and decorating ideas, and an entire chapter on basic pastry recipes, this long-awaited collection guarantees simply sensational desserts every time.
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Payard Pâtisserie and Bistro has won the devotion of Manhattan's pickiest sweet tooths, who hardly know which of its treats to devour first: the extra-tart Lemon Tart, the Chocolate Mikado Cake, or the Frozen Coconut Soufflé, among other delights.
Besieged with requests for the recipes, the store's award-winning owner and pastry chef, Françoise Payard, has responded wisely with a book geared to the home baker. Simply Sensational Desserts presents over 140 Payard classics transformed (where necessary) to make their preparation absolutely accessible. Everyday and advanced bakers alike will delight in Payard's easy yet uncompromised formulas, not to mention the results they yield.
Beginning with chapters devoted to ingredients, fundamental techniques, and pastry basics like sweet tart dough and genoise--the building blocks of Payard's repertoire and never more simply conceived--the book also presents dessert soups, cookies and petits fours, chocolate cakes (don't miss the Chocolate Pudding Cake), tarts, soufflés, candies, ice creams, and granités. Special chapters devoted to weekend cakes like pain d'epices--portable treats designed for casual munching--and holiday cakes, cookies, and bites conclude the feast. And a feast it is: besides recipes for the four-star goodies mentioned above, Payard includes Rhubarb Lemongrass Soup, Pistachio-Almond Biscotti, Pecan Reine de Saba, Rustic Peach Tart, Chestnut Yule Log, and Soft Chocolate Caramels. Payard also offers his special take on Belgian waffles, tuiles (his pistachio-almond version is stellar), macaroons, pound and fruit cakes, charlottes, and that most perfect dessert (and dessert accompaniment), vanilla ice cream, among others. Color photos profile Payard's homey yet sophisticated desserts--all designed, as Payard tellingly notes, to be made. --Arthur BoehmFrom the Back Cover:
"Until now the only way to enjoy the incredible creations of François was to visit Payard, the best pastry shop in America. Finally, he is sharing his passion and secrets with us through this fabulous book."
--Eric Ripert, executive chef and co-owner of Le Bernardin
"François Payard is a pastry chef's pastry chef. I marvel at his energy, creativity, and love for his craft. Now he's demystified the alchemy of the pastry kitchen, captured the jewelry box quality of his desserts, and put them on paper for you to create at home. . . . I may stay home more now to bake."
--Gale Gand, chef/owner of Brasserie T
"The recipes in this book are like the elements of François Payard's personality--dynamic, effusive, demonstrative, playful, witty, and, most of all, accessible. This collection is an ode to pleasure."
--Charlie Trotter, chef/owner of Charlie Trotter's
"François Payard has created every pastry chef's dream--a glowing jewel of a pastry shop with a delectable bistro attached. It's like having the dessert served first! The pastries and desserts are innovative and stunning and now he has taken this glory one step further to treat us to his techniques and trucs so that we can produce his Simply Sensational Desserts. Kudos to the chef!"
--Ann Amernick, pastry chef/owner of Amernick
"At the forefront of the pastry revolution in America, François Payard continues to create exquisitely elegant confections. In Simply Sensational Desserts, François delights us with an array of mouth-pleasing and approachable desserts."
--Marcel Desaulniers, chef/owner of The Trellis, Williamsburg, Virginia, and author of Death By Chocolate
" François Payard is undoubtably one of the most talented pastry chefs I've met. His extraordinary bakery is always my first stop (the first of many!) while in New York. With Simply Sensational Desserts, he generously shares his delectable recipes and expertise so everyone can create his impressive desserts at home. C'est magnifique!"
--David Lebovitz, author of Room for Dessert
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Descripción Broadway Books. Hardcover. Estado de conservación: New. 0767903587. Nº de ref. de la librería 6ANDREWPV56
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