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Books : "Good Food": Dangerous Desserts

  


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"Good Food": Dangerous Desserts
by: Orlando Murrin
Binding: Hardcover
EAN: 9780563384434
ISBN: 0563384433
Label: BBC Books
Manufacturer: BBC Books
Number Of Pages: 176
Publication Date: September 24, 1998
Publisher: BBC Books
Studio: BBC Books
Sales Rank: 602182

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Editorial Review:

Amazon.co.uk Review:
No matter how healthy your normal diet, you wouldn't be human if you didn't give in to the occasional sweet craving. And if you can't be tempted after reading Dangerous Deserts then you are certainly not human.

Stunning photography of the recipes--which were collected from the BBC's Good Food Magazine--make the food come alive so you can almost smell the smoke from the crème brûlée and the flaming Cointreau of the crêpes Suzettes.

Range is one of the book's strong points, with Yorkshire Curd Tart commanding just as much respect as Pavlova. More modern recipes are included--Coconut Cream with Malibu Fruits, Cappucino Cups, for example--but the real strength of the book is in the masterclasses which talk you through the classics. Gary Rhodes shows you how to make the most of your brûlées; Michel Roux reveals the way to perfect souffléses every time, and other unnamed chefs talk you through everything from steamed puddings to pastry to ice cream. With many recipes that could be attempted by the beginner, but many more that even the most experienced chef will want to try, this is a book for anyone with a sweet tooth or a dinner party on the horizon. --Lucie Naylor
Customer Reviews
Average Rating: out of 5 stars

Rating: 4 out of 5 stars - An excitingly vast complilation of wonderful desserts.
If you enjoy reading the BBC Good Food magazine then I would strongly recommend Dangerous Desserts. I believe the 'Dangerous' is derived from titles such as Desserts to Die For, although not able to compare the two, this book is well worth buying. The range of desserts is vast, including everything from the basics of roulade rolling to a magnificent strung-caramel Christmas Tree Meringue. Each section is dutifully ended with a small summery of simple and I mean SIMPLE ideas that create very much the same effect as the more complex recipes that feature previously. This compilation of recipes provides interest and indeed informative cooking for any level of desert chef, so do not be shy it is definitely worth a look.

 



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