Desserts

I wanted this desserts book by Nancy Silverton ever since she made a guest appearance on my local PBS station on the show Simply Ming. These dessert recipes are fairly complicated, but a great tool for anyone who wishes to master intermediate to advanced pastry techniques. I bought this book just in time for Thanksgiving baking. All of these desserts have a high end presentation. After all, Nancy is a James Beard best pastry chef award winner. I intend to buy Nancy's bread baking books too. I bought this wonderful cookbook!

When I worked in pastry, my boss told me to buy Nancy Silverton's books because she was the best pastry chef in America. She was then and remains today an inspiration to me. I have most of her books, and this is my favorite by far. It is the most general, covering cakes, pastry, candy and frozen desserts. Unlike some books by celebrity chefs that are filled with glossy photos but have incomplete or booby trapped recipes (Pierre Herme's is a pet peeve), Silverton's recipes are always beautifully written and tested. How generous of her to share her methods with us.The recipes are fairly complex but well described enough that a careful home cook can complete them. The layout of the book is a bit drab and all black and white. It would be great if it were reprinted.The chapter on ice cream/sherbets is especially useful. Her buttercream method is baroque but produces amazing results. The caramel tart is one of the best things I have ever eaten, as is the banana chocolate cake and the sticky bun. Oh, and the cassis truffles! Yum!

Pictures would help to describe the dessert but none present. Complex desserts, for me not worth doing unless you plan on spending time with multiple steps.

excellent book arrived when promised

Old school, no pictures just diagrams and detailed explanations. Haven’t dove in yet but I’m excited.

Saw her collaborating on an early video segment with Julia Child. Nancy was young but knowledgable and she held her own with Julia. That sold me on Nancy's expertise in the dessert world.

Nancy Silverton is the master, Thank you for all you have done for American patisserie. The book came in a few days and was in the quality advertised

Interesting recipes, instructions are well described. Like the section at the back for finishing touches.

..not because it is a bad book - far from it - but because I am not sure my current cooking skills are really up to cooking the recipes Nancy Silverton presents. This is my problem - not hers!If you are an accomplished cook and interested in desserts then this is a book you really should own. The recipes appear excellent and they are very clearly explained in terms of techniques, ingredients and timing. But they are not simple (I have not been through the entire book so this is a generalization) but I think I need to start with something a little more straightforward.It is extremely well written and very carefully crafted - if you have the experience then I would have thought it was an invaluable addition to a cook's library.Just as a PS - this is an American publication so we are in a world of pounds and ounces! Takes me back a bit!