Modern Eclairs: and Other Sweet and Savory Puffs
What can you do with seven ingredients? Make pasta? Soup? How about pate a choux? Wait! Don’t go to Google translate — you’ll get something along the lines of “paste of cabbage.” But if we take things a little less literally, we arrive at something closer to “a pastry that puffs”: cream puffs and eclairs.
Let me tell you, this is the best paste of cabbage you’re ever going to taste. After clearly outlining the optimal ingredients and tools, Jenny McCoy goes on to offer an array of beautiful eclair recipes. Basic techniques are outlined with step-by-step pictures for visual learner like myself. The flavors of the book cover the gauntlet from fruity to chocolate (yay!) to savory.
I love the format of this book. Everything from its slightly unorthodox shape to the playful font and bright colors, plays off of the creativity of the eclairs themselves. I have no complaints about this book. McCoy makes eclairs look easy and promises desserts to impress.
After editing at City Book Review for a few years, I took up the duties of editorial assistant, which include assigning books for review, posting reviews to our various sites, and nagging reviewers for things. In my non-nagging time, I’m a gamer, artist, writer, and notorious black thumb/bane of plants. My answer to every book-related question: read Octavia Butler.
|Publisher||Houghton Mifflin Harcourt|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|