1. MERINGUE (Gibbs Smith, 2012; distr. Raincoast, 224 pages, ISBN 978-
1-4236-2581-0, $24.99 US hard covers) is by Linda K. Jackson (a food
and beverage marketing executive) and Jennifer Evans Gardner (cookbook
author and lifestyle writer). Together they came up with a single
ingredient cookbook for the masses: you cannot have too much meringue
and sugar for dessert! There's an extensive section on the history and
development of meringues, a primer on how to do it (ingredients, tools
techniques), followed by a selection of preps dealing with cookies,
pavlovas, bars, tarts, pies, cakes, tortes, vacherins, dacquoises,
meringue frostings, and more. There are three stages of meringue
(foamy, soft peaks, stiff peaks) and three types (French, Italian, and
Swiss). Preparations have their ingredients listed in avoirdupois
measurements, but there is a table of metric equivalents.
Audience and level of use: those looking for a meringue fix – what to
do with all those egg whites after you've made crème brulee and crème
caramel!
Some interesting or unusual recipes/facts: death by milk chocolate;
snowballs; s'moringues; meringue pizza; ile flottante with salted
caramel and toasted hazelnuts; vanilla swiss meringue buttercream;
raspberry white chocolate vacherin; southern black bottom pie; golden
apricot bars.
The downside to this book: no mention of nun's farts (pet de nonne, pet
des soeur), but there is a chapter on "little clouds".
The upside to this book: great single ingredient cookbook.
Quality/Price Rating: 90.
1-4236-2581-0, $24.99 US hard covers) is by Linda K. Jackson (a food
and beverage marketing executive) and Jennifer Evans Gardner (cookbook
author and lifestyle writer). Together they came up with a single
ingredient cookbook for the masses: you cannot have too much meringue
and sugar for dessert! There's an extensive section on the history and
development of meringues, a primer on how to do it (ingredients, tools
techniques), followed by a selection of preps dealing with cookies,
pavlovas, bars, tarts, pies, cakes, tortes, vacherins, dacquoises,
meringue frostings, and more. There are three stages of meringue
(foamy, soft peaks, stiff peaks) and three types (French, Italian, and
Swiss). Preparations have their ingredients listed in avoirdupois
measurements, but there is a table of metric equivalents.
Audience and level of use: those looking for a meringue fix – what to
do with all those egg whites after you've made crème brulee and crème
caramel!
Some interesting or unusual recipes/facts: death by milk chocolate;
snowballs; s'moringues; meringue pizza; ile flottante with salted
caramel and toasted hazelnuts; vanilla swiss meringue buttercream;
raspberry white chocolate vacherin; southern black bottom pie; golden
apricot bars.
The downside to this book: no mention of nun's farts (pet de nonne, pet
des soeur), but there is a chapter on "little clouds".
The upside to this book: great single ingredient cookbook.
Quality/Price Rating: 90.
Chimo! www.deantudor.com
No comments:
Post a Comment