Average Reviews:
(More customer reviews)I was given this book by my mom. This book is gorgeous. Some of the most intriguing food photos I've ever seen...However, when you leaf through the recipes coming from numerous notable, impressive pastry chefs you quickly realize that this is out of most home cook's league. Many of the desserts have an INCREDIBLY long list of ingredients. And, many of the ingredients are very obscure. Furthermore, the techniques (can you say - blown sugar!) are more difficult and time consuming than most regular at-home cooks can handle. However, there are a few anticipated gems - portions of recipes like an interesting sorbet flavor - which show some promise and are on my list of things to try (however probably wouldn't cause me to buy the book just for that). If you're a wannabe NYC pastry chef, OR someone who wants a great coffee table book, this book is for you. However if you want a dessert book that gives you impressive results with relative ease, this one isn't your best bet.
Click Here to see more reviews about: The Colors of Dessert
A photographer named Battman walks into a kitchen with a hat containing six colors… sounds like the beginning of a joke. This ain't no joke. Battman presented a challenge to the world's finest chefs: To create a dessert from one of six colors. Using color as an inspiration, the desserts within this book bring pastry art to a new level and the recipes within brings them into your home.The all-star lineup of chefs include celeberty chef Cat Cora, Emeril Lagasse, chocolate maker Jacques Torres of Jacques Torres Chocolate, Nancy Olson of Gramercy Tavern, Joël Robuchon of L'Atelier, Pichet Ong of P*ong, Sam Mason of Tailor, Patrick Lemble of The Four Seasons, Jessica Isaacs of Nobu and Johnny Iuzzini of Jean-Georges.
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