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ISBN 1579590314 / 9781579590314 / 1-57959-031-4Find This Book
According to the coroner's report, the apparent cause of death was one helping too many of Orange Cheesecake Brulée with Orange Sauce. Dangerous Desserts, indeed. Does that make Orlando Murrin an accomplice as well as the editor of this seductive selection of soufflés, mousses, and meringues? And not just soufflés, but trifles, too. And puddings (this is a British production, after all) unlike any Jack Aubrey or Chuck Dickens ever encountered: Orange Marmalade Steamed Pudding; Chocolate and Hazelnut Steamed Pudding; Ginger, Lemon, and Honey Steamed Pudding. You'll find frozen desserts, tarts, pies, pastries, crepes, pancakes and waffles, custards, creams, iced creams, and frozen-fruit wonders. Editor Orlando Murrin shows no restraint and takes no prisoners.
The coffee-table-book-sized photos, in living, oozing color, display potential end results to greatest advantage. Editorial is kept to an absolute minimum; there's no need to preach. The feast is for the eyes and it is stunningly obvious, a seeing-is-believing experience. Each section includes at least one Master Class--making a soufflé, for example, step by step. Followed by variations on the theme. Or making cr&egarave;me brulée. Or making crepes. It's a teaching book, if you will, not just one chef showing off. Dangerous Desserts is a delightful book to encourage any cook's own extravagant experimentation. --Schuyler Ingle [via]