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Bergin is the executive pastry chef at the Las Vegas branch of Wolfgang Puck's acclaimed Spago restaurant. With coauthor Gethers, a food writer, she presents the favorite Spago desserts, from Austrian Chocolate Cake to Chocolate Hazelnut Truffles. The authors have made a real effort to make even their most complicated recipes accessible to the home cook, with thoughtful explanations of various techniques, clear recipe directions, and substitutions or adaptations when necessary. Puck's cookbooks (most recently, Adventures in the Kitchen, LJ 12/91), like his restaurants, are popular, and this one from his pastry chef is likely to be too.
Copyright 1994 Reed Business Information, Inc.
Disregard the trendy origins of these 144 desserts, because underneath the lemon curds, the brioche, and the strawberry bavarian creams lies a very interesting idea: that desserts can be layered, altered, and modified much like articles of clothing. Under the tutelage of pastry chef Bergin, of the Las Vegas branch of Spago restaurant, a chocolate chiffon cake becomes an Austrian chocolate cake, and a brioche is transformed into a sticky bun, apple bread pudding, or a ricotta fig tart. Both novel and traditional desserts appear with upscale variations; rather dry explanations of equipment, cooking terms, techniques, and ingredients are intended to reassure novice bakers that this is all just a piece of cake. Barbara JacobsSee all Product Description
It is true, some of the desserts in this book are overdone and difficult for the home baker. However, there are several that I enjoyed making that weren't that hard. Read morePublished on Sept. 2 2000 by R. A. Ward
I just ordered this book after using photocopies of several recipes given to me by a friend. For the past several years, I have made the pumpkin pie in this book at Thanksgiving. Read morePublished on Nov. 9 1999