A Collection of Fine Baking: The Recipes of Young Mo Kim Paperback – Jul 1 2005
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From Publishers Weekly
Fancy bakeries in the Far East often fill their display cases with delicacies as intricate as Faberge eggs. These treats are meant to be visual delights as much as gustatory ones; complicated constructions of meringue, gelatin and cream, they look better than they taste. Kim, the current president of the Korean Bakers Association, wants to make these ornate goodies accessible to the home cook, but what home cook would be interested in a chocolate layer cake that requires 20 steps? Replete with a "genoise chart," and recipes for five types of pastry cream, this cookbook is not for the amateur. Strawberry Pear Pudding demands more than an hour of concentrated effort; Double Chocolate Mousse Cake requires more than two. While the technique behind many of these recipes is French, the guiding spirit of the book is Asian: bizarre cartoon characters decorate the pages, and the prose has the stiff, slightly forced syntax of English in translation. However, for a cook with a sweet tooth, a fully-stocked kitchen and a lot of endurance, these well-photographed recipes might delight, or at the very least intrigue.
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Most Helpful Customer Reviews on Amazon.com (beta)
Young Mo Kim began his adventures in baking when he was 17 years old. His passion brought him to pastry arts school. Before he was 30 years old, he opened his first bakery in Seoul, Korea. Currently, he has four bakeries and one cafe. Not only does he teach baking at culinary schools as well as to home bakers, he is also a celebrity chef on television. He is currently the president of the Korean Bakers Association. This is his third baking book, and the first one in English.
Not only are there fantastic photos of the finished product for each recipe, but also photos of each stage of creation, totally over 1000 photos! I find this extremely helpful when trying a completely new recipe.
Young Mo Kim's experience at teaching home bakers is quite evident. He explains the method to each recipe so well, anyone can try these recipes.
Chapters included in this book are: Simple Delights (cookies, pound cake and more); A World of Bread (croissants, scones, bagels and more); Fantastic Desserts (tarts, souffles and more); Cakes for Special Occasions (genoises, sponges, cheesecakes and more); Valentine's Day (chocolate); Holiday Treats (yule logs, fruit cake and more); ingredients; and equipment.
One of my favorite recipes is: Pumpkin Cake. It is very different from what we usually see. The cake is a layer cake with the cake part made of a pumpkin genoise. Instead of a cream cheese frosting, the cake is filled with a pumpkin mousse. It is topped with chantilly cream. The entire outside of the cake is covered in genoise powder and then utilizing a jack o lantern stencil and cocoa powder, there is a jack o lantern on the top of the cake!
Another tidbit about this book is that there are Dream Character characters that offer tips and ideas throughout the book. It's like getting a tiny bit of anime on each page!
For the home baker that is wanting an easy-to-read book that offers new ideas to baking your repertoire. This is a wonderful book!
UPDATE: Winner of a Gourmand World Cookbook Award for 2006 Best Desserts Book in the World on May 21st, 2006.
I found it to be thoughtfully organized and written for amateur bakers just like me.
This book has a fantastic collection of recipes with easy and clear cut directions with detailed color photos which
were very helpful.
This is one baking book that I know I will keep coming back to use over and over again!