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Spago Desserts Hardcover – Nov 8 1994


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Product Details

  • Hardcover: 273 pages
  • Publisher: Random House; 1st edition (Nov. 8 1994)
  • Language: English
  • ISBN-10: 067942248X
  • ISBN-13: 978-0679422488
  • Product Dimensions: 3.2 x 19.7 x 24.8 cm
  • Shipping Weight: 907 g
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #2,119,638 in Books (See Top 100 in Books)

Product Description

From Library Journal

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.

From Booklist

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 Jacobs

Customer Reviews

4.2 out of 5 stars
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Most helpful customer reviews

Format: Hardcover
Spago is an over-the-top Las Vegas restaurant (owned by Wolfgang Puck), so naturally all the desserts in this book are deliciously outrageous as well.

I have made quite a few recipes from this book, and don't have even a minor criticism - they all work, and they all taste great. Some of the recipes I use a lot - for example, I often use the lemon buttermilk recipe for my cupcakes, it is absolutely delicious and my cupcakes always generate smiles and compliments. Another highlight is their Rich Chocolate Frosting - they aren't kidding - it is rich rich rich!! But so good!!

The descriptions can be a bit dry at times, and there aren't very many pictures; but those are minor quibbles. You get classic recipes with interesting variations and twists, most of which are rich and buttery and wonderfully tasty. This is an easy book for me to recommend - I still use it regularly.
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By A Customer on Nov. 10 2001
Format: Hardcover
The recipes in this cookbook include the standard techniques and repertoire that a good pastry chef (including a good home pastry chef) should have. Very few of these recipes are not greatly rewarding. Though some may require the devotion of a few hours, or even more, the recipes are almost always fairly easy. The chef-writers allow much flexibility in mixing parts of recipes (the outside and the inside, crust and fillings) and include the fundamentals for the basic dessert types, including cake, cheesecake, ice cream, cookies (including biscotti), pies, tarts, muffins, and fruit-based desserts. The recipes are clear, easy to follow, and require rudimentary cooking skills to produce quite amazing results. This book is appropriate for homey, feel-good deserts as well as rather bombastic ones, and each is as delicious as the next.
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Format: Hardcover
I just bought this book for my collection, after having tried some of Mary's desserts, a while ago (a long while ago). I earn my living, like Mary Bergin, making desserts and taking some of the blame for accumulated pound around the waist line.
The recipes in this book may not be easy for the home cook/baker, but it should not stop anybody from trying. Your friend and family will elevate you to saithood just for a piece of Mary's Pumpikin Pie or Pecan Pie. And love you even a bit more for the Austrian Chocolate Cake. It may not be Austrian (I am Austrian) but then who cares after having tried it.
I will write again after having tried some more of the recipes, and include my customers comments. See ya Mary.....
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