Download PDF Roland Mesnier's Basic to Beautiful Cakes, by Roland Mesnier Lauren Chattman
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Roland Mesnier's Basic to Beautiful Cakes, by Roland Mesnier Lauren Chattman
Download PDF Roland Mesnier's Basic to Beautiful Cakes, by Roland Mesnier Lauren Chattman
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About the Author
Roland Mesnier is the former Executive Pastry Chef of the White House. He developed the first professional pastry program in the Washington, D.C., area, at L'Académie de Cuisine, in Bethesda, Maryland. He is also the honorary president of the World Cup of Pastry, and every year L'Académie de Cuisine awards a scholarship in his name. He lives in Virginia.Lauren Chattman, a former pastry chef, is the author of Instant Gratification, Cool Kitchen, and Mom's Big Book of Baking, among other cookbooks. She lives in Sag Harbor, New York.
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Product details
Paperback: 304 pages
Publisher: Simon & Schuster (February 23, 2013)
Language: English
ISBN-10: 1476745528
ISBN-13: 978-1476745527
Product Dimensions:
7.4 x 0.9 x 9.2 inches
Shipping Weight: 1.4 ounces (View shipping rates and policies)
Average Customer Review:
3.8 out of 5 stars
18 customer reviews
Amazon Best Sellers Rank:
#1,569,033 in Books (See Top 100 in Books)
So far I've tried the Hazelnut Dacquoise Cake, Coffee Genoise, and the Summertime Strawberry Cake. Mr. Mesnier layers recipe over recipe, which has actually enabled me to be more versatile. The hazelnut meringue cake layers can be made in smaller sizes for the best tasting cookies you've ever eaten, and you can stuff them with the sinfully delicious freezable chocolate mousse (the best I've ever had) and serve as "ice cream" sandwiches. The pastry cream for the Strawberry cake (without Grand Marnier)is perfect for eclair filling. Great instruction on how to make ganache and how to temper chocolate. I do have two suggestions for any who attempt many of the cakes in this book- there is A LOT of folding of ingredients. Do yourself a favor and buy a large folding spatula, and! try freezing your egg whites the day before and defrosting them to room temperature when ready to make your cake. A proper spatula and this nifty freezing trick will keep your batters or meringues from deflating. And I'm pretty sure that you'll want to have use of a stand mixer, bc some of these (cake) recipes will not be easy w/o it. Mr. Mesnier gives you a list of supplies at the beginning of the book, too. Everything I've made from this book has been exceptional.Update: I thought I'd note for the vanilla custard sauce that goes into the hazelnut dacquoise cake- Messnier says that egg must be cooked up to 160 degrees to reach the safe zone, but I have found that in order for this sauce to thicken, it must reach about 180 degrees. Also, for the Summertime Strawberry Cake- do not try and fold the flour mix into the egg mixture while it's in the stand mixer bowl AND the flour should be added slowly (I sift small amounts at a time) and fold. Kind of tricky :)
I am a good cook but I am not a good baker. I learned about baking technique in this book and I appreciated how Mr. Mesnier took the time to explain why he chose which cake for a particular occasion. He also describes a cake and progresses through three versions of a similar recipe from simple to spectacular so you can vary it as your expertise grows. Lovely addition to my baking library. I have not used any recipes in this book but I plan too as he did not list too many recipes with obscure ingredients or complicated recipes. Many of these cakes seem possible for the novice baker. Also, as a White House Buff I appreciated the narrative of Roland Mesnier.
What good is Beautiful Cakes without the pictures? I cannot believe you would leave out what for me is the most important part.
I am a pretty good baker, but had never thought I could tackle more advanced techniques such as genoise with soaking syrups and different kinds of meringues. This book took the fear out of it, and with the tips and superb step-by-step directions, I was quite successful my first tries! One of the best things about this book is the freedom to take the basics and add your own twist, just as Chef Mesnier has demonstrated by starting with the same cake recipes but dressed up or down to fit the occasion. There are also other types of pastry (i.e., brioche "peaches") that are examined in this book as well as just cakes.
The stories were wonderful
Great--
Roland Mesnier wrote a cookbook that is fun to read and has many great recipes as well! It's definitely worth buying, highly recommend!
Just love Roland Mesnier - his work is amazing!
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