A collection of scrumptious sweets that maintains the long- standing tradition of delicious Spago cooking. Head pastry chef Bergin and Gethers (who collaborated on Wolfgang Puck's Adventures in the Kitchen, not reviewed), team up here to share some well-kept secrets and provide the recipes for Spago's most popular desserts. They've successfully translated restaurant preparation to home scale, and their close attention to detail makes even intimidatingly sophisticated creations doable; for example, handy sidebars list necessary equipment and options for preparing ahead. Even though layering a cake or whipping up a pÉte sucrÇe is second nature for these professionals, they never take anything for granted and give accurate procedural advice that even a novice can handle. Included are signature desserts like Spago's infamous cheesecake, brown butter tarts, and decadent chocolate truffle cake, as well as recipes to satisfy any sweet tooth, such as a brioche that takes some effort but comes out light and golden and an amazing recipe for crunchy, dense biscotti. Even the directions for the sometimes difficult tarte tatin ensured a perfectly caramelized top every time. The introduction includes a sensible list of equipment, information on cooking terms, and advice on ingredients (e.g., kosher salt melts more easily into batter than iodized salt). The appendix on resources ensures access to high- quality gourmet foods and cookware. A treat that's sure to become a classic. (Author tour)
Pub Date: Dec. 1, 1994
ISBN: 0-679-42248-X
Page Count: 224
Publisher: Random House
Review Posted Online: May 19, 2010
Kirkus Reviews Issue: Nov. 1, 1994
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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