Scottish transplant shares the joy of Parisian patisseries with a glossy guide to the macaron.
Not to be confused with the mini-coconut haystack some may refer to as a “macaroon,” the gerbet, or Parisian macaron, is the star of Colonna's debut cookbook. Macarons are known for their smooth “rounds” (airy meringue tops and bottoms), their ruffled trim, known as the “foot,” and their light filling, “macaronnage.” The author provides detailed and precise steps for readers looking to tackle everything from traditional flavors, like Chocolate-Hazelnut, to more unusual and exhilarating combinations like Pistachio-White Chocolate-Wasabi or Prune-Armagnac-Orange. Those looking to step even further outside the box should head to the "Mad Macs," where they'll find instructions for Bloody Mary and Tikka Marsala macarons. Readers will need an electronic digital scale, because measurements for macaron making are ultra-meticulous, and Colonna's instructions are in metric. Suggested wine and tea pairings for each recipe are also a nice touch, as are the author's suggestions for how to use all those pesky egg yolks you’ve discarded when creating your egg-white–only macaron masterpieces.
Pub Date: May 1, 2011
ISBN: 978-1-84934-041-0
Page Count: 128
Publisher: Interlink
Review Posted Online: April 18, 2011
Kirkus Reviews Issue: May 1, 2011
This is not the Nutcracker sweet, as passed on by Tchaikovsky and Marius Petipa. No, this is the original Hoffmann tale of 1816, in which the froth of Christmas revelry occasionally parts to let the dark underside of childhood fantasies and fears peek through. The boundaries between dream and reality fade, just as Godfather Drosselmeier, the Nutcracker's creator, is seen as alternately sinister and jolly. And Italian artist Roberto Innocenti gives an errily realistic air to Marie's dreams, in richly detailed illustrations touched by a mysterious light. A beautiful version of this classic tale, which will captivate adults and children alike. (Nutcracker; $35.00; Oct. 28, 1996; 136 pp.; 0-15-100227-4)
Pub Date: Oct. 28, 1996
ISBN: 0-15-100227-4
Page Count: 136
Publisher: Harcourt
Review Posted Online: May 19, 2010
Kirkus Reviews Issue: Aug. 15, 1996
BOOK REVIEW
BOOK REVIEW
An extravaganza in Bemelmans' inimitable vein, but written almost dead pan, with sly, amusing, sometimes biting undertones, breaking through. For Bemelmans was "the man who came to cocktails". And his hostess was Lady Mendl (Elsie de Wolfe), arbiter of American decorating taste over a generation. Lady Mendl was an incredible person,- self-made in proper American tradition on the one hand, for she had been haunted by the poverty of her childhood, and the years of struggle up from its ugliness,- until she became synonymous with the exotic, exquisite, worshipper at beauty's whrine. Bemelmans draws a portrait in extremes, through apt descriptions, through hilarious anecdote, through surprisingly sympathetic and understanding bits of appreciation. The scene shifts from Hollywood to the home she loved the best in Versailles. One meets in passing a vast roster of famous figures of the international and artistic set. And always one feels Bemelmans, slightly offstage, observing, recording, commenting, illustrated.
Pub Date: Feb. 23, 1955
ISBN: 0670717797
Page Count: -
Publisher: Viking
Review Posted Online: Oct. 25, 2011
Kirkus Reviews Issue: Feb. 1, 1955
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