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Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef (Anglais) Relié – 30 décembre 2008

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Johnny Iuzzini’s Chocolate Soup
Serves 8 on its own or 16 as part of a FourPlay

When I was growing up, chocolate milk was a treat, and the chocolate milk that ended up in a bowl of Cocoa Puffs when I had those for breakfast was the biggest treat of all. This soup is chocolate milk made cool and grown up, with quality ingredients and a contrast of textures. It reminds me of home.

For the Cocoa Puffs:

   • 8 ounces (250 g) milk chocolate (preferably Valrhona Jivara 40% cacao), chopped
   • 1 cup (7 g) Cocoa Puffs

Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler. Roll the Cocoa Puffs in the chocolate, coating them completely. Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set. Store in a cool place.

For the Chocolate Soup (makes about 4 1/2 cups):

   • 4 cups (960 g) milk
   • 4 teaspoons (7 g) juniper berries, crushed in a mortar or coarsely ground in a spice grinder
   • 9 ounces (150 g) bittersweet chocolate (preferably Valrhona Araguani 72% cacao), finely chopped

Put 1 cup of the milk in a small saucepan with the juniper berries. Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes. Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you’ve chopped the chocolate, the better.

Bring the milk back to a boil, then strain into a measuring cup. Add some of the remaining 3 cups milk, if needed, to make 1 cup. Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.

Pour in the rest of the cold milk, and froth the soup with an immersion blender. Transfer to a pitcher and refrigerate until you’re ready to serve.

For the Devon Foam:

   • 2/3 cup heavy cream
   • 1/2 cup Devon cream (available at gourmet markets and specialty stores)
   • 1/2 cup milk, plus additional if needed

Whisk the heavy cream and Devon cream together in a bowl until thick. Whisk in the milk, then froth with an immersion blender (add additional milk if you need to). Transfer to a pitcher and refrigerate until you’re ready to serve.

To Serve:

Thin the chocolate soup with some cold milk if it’s too thick to sip, and froth it again with an immersion blender.

Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups. Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam. Top with a few more Cocoa Puffs.

Revue de presse

“The first time I tasted Johnny’s creations, the profusion of delicious flavors in familiar and unfamiliar forms was like nothing I'd ever experienced in a dessert course. In this long-awaited book, Johnny shares the thinking, the cutting-edge techniques, and the flexible recipes that make his approach to the end of the meal so fresh and engaging.”
—Harold McGee, author of On Food and Cooking

Dessert FourPlay is as exciting as it is appealing, instructive, and generous. Each dessert is a tour de force of imagination and I’m crazy about the section called Building Blocks, which has dozens of simple recipes for ice cream, cookies, cakes, and sauces to mix-and-match.”
—Dorie Greenspan, author of Baking from My Home to Yours

“Johnny Iuzzini is one of the most talented pastry chefs in America. He is experimental and creative, but his originality and wit are carefully balanced by his classic pastry training. Johnny’s first book, Dessert FourPlay, will be a great inspiration for anyone who has a love of sweets.”
—Daniel Boulud, chef/restaurateur

“From the first day I met him, I knew that Johnny would make a significant contribution to the pastry world. In Dessert FourPlay, you can sample some of his four-star desserts and feel like a rockstar while making them. Johnny's playfulness and desire to push limits in the kitchen are an inspiration to anyone who loves to create.”
—François Payard, chef/owner of Payard Pâtisserie & Bistro and author of Chocolate Epiphany

“Johnny Iuzzini is a serious sugar freak and his enthusiasm comes through on every page. Here’s a guy who can whip up any classic dessert and also show you a cutting-edge technique for making flourless doughnuts. Johnny has always stayed ahead of the curve, and this book proves it.”
—Wylie Dufresne, chef/owner of WD-50

“Y'all, every recipe in this book is deliciously decadent. I just love a man who knows his way around some chocolate!”
—Paula Deen, Food Network host and bestselling cookbook author

“Johnny’s desserts are a mix of tradition, science, humor, and art that are beautifully balanced in his quartets. Be prepared for your senses to explode; expect nothing less.”
—Jean Georges Vongerichten, chef/restaurateur

“Dessert FourPlay is a blockbuster cookbook bursting with mouthwatering recipes, innovative ideas, and breathtaking photos. Many recipes have ‘Make it Simpler’ suggestions that enable the home cook to prepare four-star desserts like a pro. A stunning edition.”
—Carole Walter, author of Great Coffee Cakes, Sticky Buns, Muffins & More

“With this impressive collection of seasonal recipes, Johnny Iuzzini reveals his versatility not only with classic techniques, but also with contemporary ideas. He is truly among the country's premier pastry chefs.”
—Eric Ripert, chef/co-owner of Le Bernardin

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Détails sur le produit

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Commentaires client les plus utiles sur (beta) 4.5 étoiles sur 5 35 commentaires
57 internautes sur 58 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 For home bakers who loves pushing the envelope 8 février 2009
Par Cookbook Gal - Publié sur
Format: Relié
I am an experienced home baker who loves pushing the envelope and trying out new, complicated recipes. In my opinion, that is the type of baker who will enjoy this book the most.

I've made a couple things out of the book, and I've had no problem with the directions. While the recipes often call for ingredients that may not be available in smaller markets, those ingredients, with few exceptions, are not "weird." By that I mean that the overwhelming majority of Iuzzini's recipes do not fall into the realm of molecular gastronomy, thereby requiring foaming dispensers and other chemical agents. A small number of them do, but most do not, which is something that I appreciate because I'm cooking for a small family, and not a restaurant. One of the problems I've had with a few other "chef" books is that you really need to invest a tidy sum of money in chemical agents to make full use of the recipes in those books, and professional pastry books produce HUGE quantities of desserts, requiring you to do a lot of math to scale things down. Iuzzini's book does not suffer from either of those problems.

Each major dessert is comprised of 4 mini dessert portions - you can either make one of them, or using the book as a guide, prepare all 4. The instructions are very clear and include both metric and standard US measurements, although he highly recommends that you invest in a scale. The author gives oven temperatures for both a standard oven and a convection oven. When he calls for chocolate, he notes his preference in detail, for example, he doesn't just say 40% cacao, he will say "preferably Valrhona Jivara 40% cacao." There are some recipes that fall into the realm of "molecular gastronomy," but those are only a small percentage of the book. When you do need some exotic ingredient, Iuzzini gives you the mail order sources for them. He also provides building block recipes (for example, regular and chocolate brioche) to use in his recipes, or you can use them in other desserts, if you choose. When he can, he offers suggestions in the "Make it Simple" sidebars that enable a home cook to simplify the recipe.

The layout and quality of the book are great. Glossy pages, photos for every finished dessert, easy-to-read layout, and a font that won't give you eyestrain. The book is divided by seasons and chocolate, so the main chapters are Summer, Fall, Winter, Spring,and Chocolate, with the Building Blocks chapter at the end.

If you are not an adventurous baker, then recipes like Corn Panna Cotta and Beet Parfait may turn you off, but remember that each one of those recipes is designed to be ONE component in a four part dessert. If you don't care for that, you can always make something like the Malted-Chocolate Rice Pudding, or the Chocolate Filled Passion Souffle Tarts (really good), or Cream Cheese Ice Cream.

This is a book that can take your baking and food presentation to a new level. I really enjoyed it.
37 internautes sur 40 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great Fun 6 janvier 2009
Par Robert S. Mayer - Publié sur
Format: Relié Achat vérifié
This book is a great read with some very compelling ideas and wonderful suggestions. I have made three of the deserts so far and they were all successful. Note I did not say yummy some of the stuff in this book is about experience of flavor over tradition concepts of flavor. Expect new ideas that take some time to adjust to. If you enjoy experimentation and finding new ways to make old desserts this is a great book. Also if you want to start with molecular gastronomy this may be the least intimidating book to test the waters with. Overall this is a pure adventure if taste and texture with a lot of whimsy.
17 internautes sur 18 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Just Another Glossy Cookbook? 29 juillet 2009
Par Jeremy Emmerson - Publié sur
Format: Relié
When I first saw Johnny's cookbook Dessert FourPlay Sweet Quartets from a Four-Star Pastry Chef ($35.00 Clarkson Potter) I figured I had a winner of a book, but not a cookbook - just a "lookbook".

Several weeks later, FourPlay, is still on my kitchen table - not covered in a film of dust as I might have expected, but doused in sugar, caramel and tuile batter. FourPlay turns out to be quite a clever book; it's a book that you can actually use...

Let's start back at the beginning.
Johnny Iuzzini is the Executive pastry Chef of the three-starred Michelin Restaurant Jean Georges in New York. At Jean Georges, Johnny's desserts arrive as four mini tasters served together. These creations may be inspired by a single ingredient or by the season, each a collection of delicious tastes, textures and techniques.

His desserts in FourPlay follow the same methodology as those at Jean Georges, so, when you look at the pictures in the book you might think that you are set for a visual feast and nothing more. But when you look a little deeper, the chef has written a book that puts the creative ball in the reader's court. It's a book of options.

You can choose to recreate one of the many quartets such as the Strawberry FourPlay; Strawberry Soda, Strawberry Ice Cream with Strawberry-Lavender Leather, Strawberry Shortcake with Roasted Strawberries & Strawberry Gelée, Coconut Cream & Crispy Chocolate or follow a simpler route and be inspired by one these components each of which shape up to be a great standalone dish.

I have used several of the recipes in the book over the past few weeks each of which have been accurate, well written and tasty.

Johnny Iuzzini has published a unique cookbook, one that serves up a magnificent concoction of style and substance - what appears to be a "lookbook" is, actually a cookbook!
12 internautes sur 13 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Sexy and Inspiring 1 mai 2009
Par K. Minga - Publié sur
Format: Relié
The title of my review really says it all. Iuzzini showcases his awesome skill in this book, and the excellent photography backs it up. I just wish he had found a different way to make the chocolate spaetzle, because honestly, it looks like fat, black crispy chow mein noodles, and I think that visual should be enough for you.

He has tons of exceptional ideas, and executes them with the skill of a true master. Everything looks and sounds delicious, and each recipe is unique. I only wish I had thought of them myself!

It should be noted, however, that the recipes in this book are not for someone who is looking to cook for the first time. Some of the techniques are advanced, use ingredients that you certainly aren't going to find in your local grocery store, and several recipes have multiple parts gone over elsewhere in the book. Luckily for the layman, he offers several simple replacements for a good number of ingredients in several of the recipes.

If none of that phases you, then get this book. You will not regret it.
25 internautes sur 33 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 What book did YOU people read? 30 août 2012
Par Robert M. Bowers - Publié sur
Format: Relié Achat vérifié
I bought this book because of its stellar reviews. I have plenty of respect for the author, but this book falls far short of meeting my expectations.

The book is organized by seasons (with an extra section for the all-seasons ingredient, chocolate), which I think is a great idea. Problem is, seasonal fruit seems different for Iuzzini than it is for me: Here in Northern California, apricots and cherries are gone by the end of June. They're springtime fruits. But the summertime recipes in this book are chock-full of recipes calling for apricots and cherries. Well, I can certainly adapt my mental calendar to make those recipes at the appropriate time of year, so that's not a huge problem.

Problem #2 is the list of sources that Iuzzini gives: Many of them are only available for wholesale buyers. I'm not going to spend a hundred dollars on powdered beets, so the inclusion of (for example) Terra Spice on that list is worthless to me. Same with about thirty percent of the other listed sources. If this book didn't claim to be written "with the home cook in mind" that wouldn't be such an issue, but with that claim in place, it strikes me as a bit clueless.

Problem #3, the biggest problem I have with the book, is that many of the recipes don't sound very good. I don't think cumin belongs in a dessert, even if it's in a pear sorbet. Basil is borderline, but mustard is probably a bad idea. Agar is used extensively in the recipes and is one of those trendy ingredients (being vegan where gelatin is not), but in real life it almost always has textural issues, even when prepared by professional pastry chefs.

I'm in the habit of making something I call a "drifting toward dessert" course, a course which spans the gap between sweet and savory applications and is served between the main course and dessert. Many of the dishes in this book seem to fit much better into that category than they fit as a dessert. Consider the recipe for honey-roasted tomatoes with blackberries, almond streusel, and two sorbets: The reason we don't see tomato desserts is that tomatoes have high levels of glutamate, which makes them pretty much inescapably savory and not favorable in a dessert application. I've tried out tomato desserts on my family and friends, but the verdict is always, "Too weird." (Before someone mentions it, I'm well aware of Alain Passard's signature tomato dessert. I just don't think it's a very GOOD dessert.) But I made honey-roasted tomatoes with baharat, fresh ricotta, and pistachios as a "drifting toward dessert" course for my anniversary dessert in 2008, and it worked well -- but it wasn't dessert.

Edit: I should note further that I'm a bit baffled by the reviews which say the recipes are difficult. I didn't see a single recipe which an experienced home cook couldn't make fairly easily; Iuzzini even gives a detailed explanation of how to blend sodium alginate and water. The only challenging parts I could imagine would be (1) finding enough people to eat an entire Fourplay group (which range from eight to fifteen servings), and (2) plating the components as prettily as the dishes are plated in the book. (Then again, quite a few of them appear to be plated directly onto a matte-white counter -- imagine doing THAT for twelve people sitting around a table at home!)
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