By reworking classic desserts into contemporary originals, this book inspires the pastry chef to adapt all or part of a recipe to his/her own creative style. The author strongly encourages chefs to use seasonal, organic, fresh foods, especially fruits and nuts. Full-color photos and drawings throughout.
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By reworking classic desserts into contemporary originals, this book inspires the pastry chef to adapt all or part of a recipe to his/her own creative style. The author strongly encourages chefs to use seasonal, organic, fresh foods, especially fruits and nuts. Full-color photos and drawings throughout.
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Add this copy of New Classic Desserts to cart. $3.74, very good condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Brownstown, MI, UNITED STATES, published 1994 by Van Nostrand Reinhold Company.
Add this copy of New Classic Desserts to cart. $3.74, good condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Brownstown, MI, UNITED STATES, published 1994 by Van Nostrand Reinhold Company.
Add this copy of New Classic Desserts to cart. $3.74, very good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 1994 by Van Nostrand Reinhold Company.
Add this copy of New Classic Desserts to cart. $3.74, good condition, Sold by ThriftBooks-Reno rated 4.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 1994 by Van Nostrand Reinhold Company.
Add this copy of New Classic Desserts to cart. $3.74, good condition, Sold by ThriftBooks-Dallas rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1994 by Van Nostrand Reinhold Company.
Add this copy of New Classic Desserts to cart. $3.74, fair condition, Sold by ThriftBooks-Reno rated 4.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 1994 by Van Nostrand Reinhold Company.
Add this copy of New Classic Desserts (Hospitality, Travel & Tourism) to cart. $3.76, good condition, Sold by Once Upon A Time Books rated 3.0 out of 5 stars, ships from Tontitown, AR, UNITED STATES, published 1994 by Van Nostrand Reinhold.
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Seller's Description:
Good in good dust jacket. This is a used book in good condition and may show some signs of use or wear. This is a used book in good condition and may show some signs of use or wear.
Add this copy of New Classic Desserts to cart. $4.08, good condition, Sold by ThriftBooks-Reno rated 4.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 1994 by John Wiley & Sons.
Add this copy of New Classic Desserts to cart. $4.08, good condition, Sold by ThriftBooks-Dallas rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1994 by John Wiley & Sons.
Add this copy of New Classic Desserts (Hospitality, Travel & Tourism) to cart. $5.00, very good condition, Sold by HPB-Diamond rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1994 by Van Nostrand Reinhold.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
I bought this book when it was released, in the late 1990's - it was quite a popular book then, and I still use it for reference and ideas occasionally.
It's not a great book - the layout is very ?boy? with boring and dated presentation, and the pictures aren't very pretty. Worse still, the recipes are average, without a lot of flavor- some don't even work. But it does have many good ideas about ingredients, and their usefulness (such as 6 interesting things you can do with mandarins), as well as providing some nice twists on classic desserts. My favorite (and for me, the most useful) aspect of ?New Classic Desserts? is that it compiles spring, summer, fall and winter desserts, so I can refer to it to prepare my menus for the upcoming season, with special attention to fruits and other ingredients that will become available.
This seasonal approach is what makes this book inspirational for me, as opposed to useful; as I said, the recipes often aren't very good! Still - many of the ideas are great - you just need to be an experienced pastry chef to be able to modify them so they produce quality desserts. For this reason I recommend ?New Classic Desserts? for bakers with a solid understanding of pastry, as a source of inspiration rather than usefulness in the kitchen.
