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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About the Author
Young Mo Kim, president of the Korean Bakers Association, has published two best-selling baking books in South Korea. His passion for baking caused him to travel to perfect his art at internationally known culinary schools. His first bakery opened in Seoul, Korea in 1982. Currently, there are four Kim Young Mo Bakeries and a European-style cafe called Salon de Kim Young Mo. He teaches at several colleges in Korea, as well as conducting his own classes for at-home bakers, and is the star of various television baking shows in South Korea. Mr. Kim was selected as one of the judges for the 2004 and 2005 World Pastry Team Championship, and is a current judge of the Seoul International Bakery fair.
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Now, If I wanted, can make those $40 cakes!
It even has guides for what certain terminologies mean.