Product Description

He was named Pastry Chef of the Year by both the James Beard Foundation and Bon Appétit. Payard Pâtisserie and Bistro in New York has been hailed as a "culinary Shangri-la" by New York magazine. His dazzling cookies, cakes, and tarts, with their intricate detail and explosion of flavor, are coveted coast-to-coast. And now, François Payard shares his breathtaking desserts with home cooks.

Yes, his innovative recipes are remarkably simple. Here's what America's leading chefs are saying about François Payard and this stunning collection of spectacular desserts:

"François Payard is the best pastry chef that France ever exported to tantalize the American palate. From the useful chapters on technique, equipment, and basics, down to the many innovative and contemporary creations with clearly written recipes, this book is a must for the passionate baker. Simply Sensational Desserts will make François's mouth-watering desserts the hit of your next dinner party."
--Daniel Boulud, chef/owner of Daniel and Café Boulud

"It was a great day for New York when François Payard brought his whisks and wizardry to town. Now, all of America can rejoice in his creations. With this wide-ranging collection, François shares his extraordinary talent and surprises us with his knack for simplifying even the most sophisticated sweets. There isn't a single recipe for one of his astonishing desserts that can't be made--perfectly--by anyone with an oven, a mixer, and a sweet tooth. Simply Sensational Desserts is simply swell.
--Dorie Greenspan, author of Baking with Julia and Desserts by Pierre Hermé

"I have always been inspired by the brilliance and passion of François Payard. His depth of knowledge is what we all aspire to. Through his accessible and easy-to-use Simply Sensational Desserts, François can now inspire everyone--pastry chefs and home cooks alike. What a treat!"
--Claudia Fleming, pastry chef, Gramercy Tavern

With fifty full-color photographs and 140 simple, spectacular recipes, information on ingredients and equipment, innovative techniques and decorating ideas, and an entire chapter on basic pastry recipes, this long-awaited collection guarantees simply sensational desserts every time.

Product Details

• Amazon Sales Rank: #520909 in Books
• Published on: 1999-09-07
• Released on: 1999-09-07
• Original language: English
• Dimensions: 10.32" h x .76" w x 8.08" l, 2.29 pounds
• Binding: Hardcover
• 256 pages

From Amazon.com
Payard Pâtisserie and Bistro has won the devotion of Manhattan's pickiest sweet tooths, who hardly know which of its treats to devour first: the extra-tart Lemon Tart, the Chocolate Mikado Cake, or the Frozen Coconut Soufflé, among other delights.

Besieged with requests for the recipes, the store's award-winning owner and pastry chef, Françoise Payard, has responded wisely with a book geared to the home baker. Simply Sensational Desserts presents over 140 Payard classics transformed (where necessary) to make their preparation absolutely accessible. Everyday and advanced bakers alike will delight in Payard's easy yet uncompromised formulas, not to mention the results they yield.

Beginning with chapters devoted to ingredients, fundamental techniques, and pastry basics like sweet tart dough and genoise--the building blocks of Payard's repertoire and never more simply conceived--the book also presents dessert soups, cookies and petits fours, chocolate cakes (don't miss the Chocolate Pudding Cake), tarts, soufflés, candies, ice creams, and granités. Special chapters devoted to weekend cakes like pain d'epices--portable treats designed for casual munching--and holiday cakes, cookies, and bites conclude the feast. And a feast it is: besides recipes for the four-star goodies mentioned above, Payard includes Rhubarb Lemongrass Soup, Pistachio-Almond Biscotti, Pecan Reine de Saba, Rustic Peach Tart, Chestnut Yule Log, and Soft Chocolate Caramels. Payard also offers his special take on Belgian waffles, tuiles (his pistachio-almond version is stellar), macaroons, pound and fruit cakes, charlottes, and that most perfect dessert (and dessert accompaniment), vanilla ice cream, among others. Color photos profile Payard's homey yet sophisticated desserts--all designed, as Payard tellingly notes, to be made. --Arthur Boehm

From Publishers Weekly
There is no doubt that Fran?ois Payard can conjure up complex French desserts: he does it every day at his eponymous p?tisserie and bistro in New York City. Here, however, he takes on a different challenge, and succeeds brilliantly, creating less complicated recipes that home cooks can easily follow. Some of the most interesting offerings are fruit soups such as Spiced Cherry Soup, Rhubarb-Lemongrass Soup and Fricassee of Strawberries with Balsamic Vinegar. Payard is equally inventive with tarts, coming up with a rich Hazelnut Tart with Chocolate Chantilly Cream; a traditional Mediterranean Swiss Chard Tart culled from the south of France; and a Rice Tart based on a packaged custard dessert Payard loved as a child. Even souffl?s seem less daunting with Payard's careful instructions. A Warm Harlequin Souffl? is a praline-and-vanilla checkerboard. Many dessert cookbooks make readers drool; this one will actually help them bake. It suffers from none of the endless ingredient lists so endemic to cookbooks by chefs, and Payard's instructions and supporting materials on equipment and ingredients are superb. (Sept.)
Copyright 1999 Reed Business Information, Inc.

From Library Journal
At first glance, this beautifully illustrated collection of French desserts from pastry chef Payard appears to be suited for only the most accomplished cooks. However, Payard's minimalist approach (most recipes involve only five or six steps) allows even a beginning cook to master most of these recipes. The book is organized by topic (dessert soup, cookies and petits fours, etc.) and includes several nice introductory chapters on techniques and ingredients. There is also a list of resources for the more exotic ingredients. Highly recommended for public libraries.ADebra Mitts, Barrington Area Lib., IL
Copyright 1999 Reed Business Information, Inc.