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Decadent Desserts Hardcover – Oct 2003

5.0 out of 5 stars 3 customer reviews

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Harry Potter and the Cursed Child
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Product Details

  • Hardcover: 191 pages
  • Publisher: Company's Coming Publishing; 1st edition (October 2003)
  • Language: English
  • ISBN-10: 1896891608
  • ISBN-13: 978-1896891606
  • Product Dimensions: 28.2 x 22.4 x 1.8 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 5.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #376,590 in Books (See Top 100 in Books)
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Product Description


Jean Paré is Canada’s own Martha Stewart (minus, thank goodness, the financial shenanigans), a sort-of catering inspired, one-chef empire with its self-owned Company’s Coming publishing factory that churns off endless tomes of her recipes and claims sales of over twenty million books worldwide.
Paré’s latest, Decadent Desserts, joins its syrupy call to her six other books on desserts, as well as to the countless sugary treats to be found in the dessert sections of the rest of her cookbooks. Hers is a one-woman oeuvre to satisfy all the cravings of this nation’s overly indulged sweet-tooth. Our TimBit Nation can, thanks to her, now kick back with white-chocolate fortified Orange Layered Cake, or a shimmering Coconut Soufflé Mousse, or even (are you sitting down?) a spectacular Hazelnut Meringue Torte, which is unabashedly worth every single one of its 669 calories (per serving), because life’s too short to spend worrying about arteries.
The range of categories cover the gamut of dinner’s final and best-loved course. Cakes, custards, crêpes, pies, meringues, mousses/soufflés are all present, as are frozen goodies (gelatos, sorbets, ice creams) and also warm desserts, including an easy-to-perfect account of Molten Chocolate Cake (525 calories per serving), that gorgeous, airy confection with a bleeding heart that oozes runny chocolate when pierced, and which has always amazed us at a restaurant while seeming too complex to attempt at home.
The book is loaded with brightly printed lush-enough-to-lick photographs, full-colour and often full-page. Even more useful are the ten-page introduction and the sixteen-page epilogue, both fully illustrated with colour photographs, and jammed with essential dessert making information that covers necessary equipment, and detailed procedures. All you’ll ever need to know for the recreation of an exacting, Martha Stewart/Jean Paré style, professional luxury dessert.
My one quibble with the work is Paré’s decision to mimic the Gourmet Magazine space-saving method of recipe writing, wherein ingredients are not repeated in the steps, calling instead for “the first three” or “the next six”, and forcing a constant referral to the list of ingredients, as well as a cruel demand on one’s mathematical abilities. It is difficult enough to wade in the murky waters of relentless egg-white beating and chocolate melting, to begrudge us a few extra words in the recipe-steps of an otherwise opulent book.
Byron Ayanoglu (Books in Canada)
-- Books in Canada

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Top Customer Reviews

Format: Hardcover
The parcel arrive quickly, couldn't be happier with condition, corners weren't even bent from shipping, it was packaged very well!
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Format: Hardcover Verified Purchase
Love the book..excellent transaction and service. Thankyou
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Format: Hardcover
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Most Helpful Customer Reviews on (beta) HASH(0xa067b8a0) out of 5 stars 2 reviews
By RNWOMAN - Published on
Format: Hardcover Verified Purchase
This cookbook has an astounding receipe on every page. I got one for my daughter in law and thought I would just copy a few pages, well, I would have copied the entire book, so, I bought another one. It was $4.00! Anyone who loves to look and dream about cooking fabulous things,even if it may not ever really happen , should spend the 4 bucks just for the fun of looking. It is a great buy!
HASH(0xa0107150) out of 5 stars Great book, with very sweet recipes April 9 2015
By R. Widick - Published on
Format: Hardcover Verified Purchase
Great book, with very sweet recipes. For a few the sweetness can be too much, so might have to adjust the sugar content.

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