PDF Ebook , by Kathryn Gordon Anne E. McBride
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, by Kathryn Gordon Anne E. McBride
PDF Ebook , by Kathryn Gordon Anne E. McBride
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Product details
File Size: 6332 KB
Print Length: 270 pages
Publisher: Running Press Adult (October 4, 2011)
Publication Date: October 4, 2011
Sold by: Hachette Book Group
Language: English
ASIN: B005QBKXQO
Text-to-Speech:
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Amazon Best Sellers Rank:
#106,670 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I figured if I can make macarons, I can make anything. So I set off to find a book that can guide me in the right course and subsequently landed on this book. Suffice to say, it took me 3 tries to get the picture perfect macarons. Come to think of it, the steps to make macarons isn't all that difficult. It's the amount of time and prep work that goes into making macarons is what costly, and I can see why these little bastards cost $2.25 each at the bakery. The book gives you direction on how to make three different type of meringue: French, Italian and Swiss. I used the Italian method in all the macarons I've made with great success. It provides measurements for ingredients in volume and in mass, which I think is great. In addition, the book has a plethora of recipes that you can pick and choose or even experiment around with! If you're looking to bake macarons and have no idea where to start like myself, start with this book. Understand that it may take several trials for you to hit the "sweet spot" that allow you to start cranking the picture perfect macarons! It took me three times, i.e. not under/over folding batter, playing with the heat adjustment in our oven, etc.
I bought the book because of the other reviews listed but quickly became disappointed. I'm an admitted novice macaron maker, and so I tried Kathryn's easy shell recipe to start off with. The instructions didn't include whipping the egg whites or making meringue and that is where the recipe failed in my opinion. The batch I made wasn't smooth and the shells weren't shaped like they are in the cover picture. I am a long time baker and followed the directions for setup, baking and piping, exactly. After my failed attempt, I went to the pinterest and found another recipe from the Joy of Baking and made those instead - those came out perfect like they were from a bakery. Also, there is too much back and forth between the pages to get a cohesive recipe all in one place. The organization of the book leaves a lot to be desired. Also, most of the specs on quantity assume you make 1 inch shells. That is not the standard size of most macarons - they are at least 2 inches. I think I'm going to return the book and get a different one that's easier to follow and has all the instructions on one or two pages for each recipe.
This book is AMAZING!! Simply AMAZING!! So I had tried 6 times making the macarons, but I had never got it right. I had thought buying this book would have been another mistake, BUT it proved me wrong. I tried making French macarons today, and they came out perfect!!! 98% of them looked like the store-bought ones and the taste was divine! I LOVE this book because the measurements were written in both cup/Tablespoon, and grams, so I didn't have to purchase a scale just for making macarons!! And also the Trouble-shooting section at the end of the book was really detailed and helpful. Overall, this book is totally worth the money!
I went to Paris about a year ago and got a little obsessed with macarons. I’m trying to do more constructive things with my time (napping and Netflix are still large parts of my life lol) so I decided I wanted to learn to make macarons to share with family and friends, and to add to my baking repertoire. I’m about 30 pages in and this book is just lovely. Everything is explained clearly, they give you very well-rounded information and they have a great list of resources and websites to find everything to make all the different macaron flavors. As a teacher I notice when people can really communicate well, and I think this writing does that. The pictures are beautiful and I think the shape of the book is unique, and will stay open while following a recipe. This was an adorable purchase, and I look forward to making my first batch!
I read a LOT of stuff on the internet about macarons and I just couldn't get them right. Using the same recipe, sometimes they would crack and no develop feet, sometimes the feet would be beautiful and the shells hollow... it was getting to the point where I was personally offended by my own inability to get them right. And I was reading all these troubleshooting guides and getting even more mad because I was doing everything right!So as a last ditch effort, I bought this book. And it is AMAZING. First of all the instructions are very clear and include photos. It takes me more folds than she suggests to get to the appropriate stage, and I have a tiny apartment oven, so I can't do the step where they dry out in the oven first because once the first pan is baked up, I have to wait forever for the oven to cool down so I can make the second pan. Instead I let mine dry out on the counter and bake for 13 minutes at 300 deg F.And they are perfect when they're done. I haven't had a single cracked or hollow shell since I started using her recipe, and I'm very excited to try more of the recipes from the book out.
Outstanding. This is the best Macaron cookbook ever written with clear and concise instructions. I have a collection of hundreds of cookbooks. This one is a treasure. Not only is it written by a professional but the recipes are authentic French not recipes rewritten by bloggers. When you buy a book always look for one that has been written by a chef, Not only a chef but a chef from one of the highly respected culinary schools not a trade school. There is a huge difference between a highly skilled culinary school and a trade school program.Not only is Kathyrn professionally trained at a one the country's best school but she travels often to France to learn and to teach. She is a guest instructor at Le Moulin Bregeon in the Loire Valley in France where she teaches a weeks course in pastry.I travel to France often and can say the Macarons in this book equal those of the famed Lauduree, the gold standard, in Paris.Kathryn teaches classes for home cooks at ICE culinary school in New York City. Her classes fill quickly.
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