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New Classic Desserts (Hospitality, Travel & Tourism) Hardcover


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Product Details

  • Hardcover
  • Publisher: Van Nostrand Reinhold
  • Language: English
  • ISBN-10: 0442017359
  • ISBN-13: 978-0442017354
  • Product Dimensions: 25.7 x 20.3 x 2 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)


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First Sentence
The ingredients for these recipes can be considered the building blocks of the finished desserts. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Format: Hardcover
I bought this book when it was released, in the late 1990's - it was quite a popular book then, and I still use it for reference and ideas occasionally.

It's not a great book - the layout is very 'boy' with boring and dated presentation, and the pictures aren't very pretty. Worse still, the recipes are average, without a lot of flavor- some don't even work. But it does have many good ideas about ingredients, and their usefulness (such as 6 interesting things you can do with mandarins), as well as providing some nice twists on classic desserts. My favorite (and for me, the most useful) aspect of "New Classic Desserts" is that it compiles spring, summer, fall and winter desserts, so I can refer to it to prepare my menus for the upcoming season, with special attention to fruits and other ingredients that will become available.

This seasonal approach is what makes this book inspirational for me, as opposed to useful; as I said, the recipes often aren't very good! Still - many of the ideas are great - you just need to be an experienced pastry chef to be able to modify them so they produce quality desserts. For this reason I recommend "New Classic Desserts" for bakers with a solid understanding of pastry, as a source of inspiration rather than usefulness in the kitchen.
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By A Customer on Oct. 20 1998
Format: Hardcover
If you are to own only one cookbook about fabulous desserts this is the one. MacLauchlan is simply one of the best without getting to over the top. There are excellent basic recipes for all sorts of things, so it is easy to start within his book and take off. It's the modern condensed version to the also excellent Professional Pastry Chef.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 1 review
7 of 10 people found the following review helpful
Simply the greatest Oct. 20 1998
By A Customer - Published on Amazon.com
Format: Hardcover
If you are to own only one cookbook about fabulous desserts this is the one. MacLauchlan is simply one of the best without getting to over the top. There are excellent basic recipes for all sorts of things, so it is easy to start within his book and take off. It's the modern condensed version to the also excellent Professional Pastry Chef.

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