Quite interesting book, explains the basics from Almond Meal to Egg Whites and provides a interesting viewpoint. One thing he omits but you must understand and take advantage of is the use of a copper bowl to whisk the egg whites. Also has basics for several recipes based in meringue: Italian, French, and macaron evolution from Amareti to Macarons de Nancy.
The only thing I would object is that it doesnt explain in detail macaronage for french meringue: ribbon stage, form an fluid 8, tip must dissapear within 10 seconds of dropping the batter.
And for Italian Meringue slow ribbon, tip must dissapear within 15 seconds.
But this are things I prefer to view in a video, still great book and great take on such a classic dessert.
- Paperback: 112 pages
- Publisher: Murdoch Books (1 December 2010)
- Language: English
- ISBN-10: 1742661289
- ISBN-13: 978-1742661285
- Product Dimensions: 14.6 x 0.6 x 21 cm
- Boxed-product Weight: 259 g
- Average Customer Review: Be the first to review this item
Amazon Bestsellers Rank:
395,247 in Books (See Top 100 in Books)
- #354 in Cookie Baking (Books)