From Publishers Weekly
Beranbaum ( The Cake Bible ) journeyed to Lyons, France, to work with the Bernachons, well-known chocolatiers, in order to gain "a glimpse of baker's paradise," translate their La Passion du Chocolat into English and adapt the recipes to American kitchens. She succeeds brilliantly. Potentially life-altering desserts include the elaborate Le President cake (a genoise filled with chocolate ganache and brandied cherries) and the easy-to-make but elegant chocolate parfait. Cakes are stuffed with everything from chestnut buttercream to tea-flavored ganache; recipes for souffles, cookies, meringues and even the humble brownie can be found. Extremely well organized, with much helpful advice on handling delicate pastries, recipes call for proper equipment, high-quality ingredients and careful adherence to preparation. So when Beranbaum says flour should be spooned instead of scooped into a cup, readers should take her direction literally. Decorating tips are also provided, should you want to dust your dessert with gold leaf. Photos not seen by PW.
Copyright 1989 Reed Business Information, Inc.
Copyright 1989 Reed Business Information, Inc.
