Simply Sensational Desserts

140 Classics for the Home Baker from New York's Famous Patisserie and Bistro

By Francois Payard
(Clarkson Potter, Hardcover, 9780767903585, 256pp.)

Publication Date: September 7, 1999

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Description

He was named Pastry Chef of the Year by both the James Beard Foundation and Bon Appétit. Payard Pâtisserie and Bistro in New York has been hailed as a "culinary Shangri-la" by New York magazine. His dazzling cookies, cakes, and tarts, with their intricate detail and explosion of flavor, are coveted coast-to-coast. And now, François Payard shares his breathtaking desserts with home cooks.

Yes, his innovative recipes are remarkably simple. Here's what America's leading chefs are saying about François Payard and this stunning collection of spectacular desserts:

"François Payard is the best pastry chef that France ever exported to tantalize the American palate. From the useful chapters on technique, equipment, and basics, down to the many innovative and contemporary creations with clearly written recipes, this book is a must for the passionate baker. Simply Sensational Desserts will make François's mouth-watering desserts the hit of your next dinner party."
--Daniel Boulud, chef/owner of Daniel and Café Boulud

"It was a great day for New York when François Payard brought his whisks and wizardry to town. Now, all of America can rejoice in his creations. With this wide-ranging collection, François shares his extraordinary talent and surprises us with his knack for simplifying even the most sophisticated sweets. There isn't a single recipe for one of his astonishing desserts that can't be made--perfectly--by anyone with an oven, a mixer, and a sweet tooth. Simply Sensational Desserts is simply swell.
--Dorie Greenspan, author of Baking with Julia and Desserts by Pierre Hermé

"I have always been inspired by the brilliance and passion of François Payard. His depth of knowledge is what we all aspire to. Through his accessible and easy-to-use Simply Sensational Desserts, François can now inspire everyone--pastry chefs and home cooks alike. What a treat!"
--Claudia Fleming, pastry chef, Gramercy Tavern

With fifty full-color photographs and 140 simple, spectacular recipes, information on ingredients and equipment, innovative techniques and decorating ideas, and an entire chapter on basic pastry recipes, this long-awaited collection guarantees simply sensational desserts every time.




About the Author

François Payard is the chef and owner of Payard Pâtisserie and Bistro in New York City. He is the recipient of numerous national awards, including the 1995 James Beard Award for Pastry Chef of the Year. He was also named Pastry Chef of the Year by Bon Appétit in 1998. A native of Nice and a third-generation pâtissier, he and his wife, Alexandra, live in New York City.




Praise For Simply Sensational Desserts

"Until now the only way to enjoy the incredible creations of François was to visit Payard, the best pastry shop in America. Finally, he is sharing his passion and secrets with us through this fabulous book."
--Eric Ripert, executive chef and co-owner of Le Bernardin

"François Payard is a pastry chef's pastry chef. I marvel at his energy, creativity, and love for his craft. Now he's demystified the alchemy of the pastry kitchen, captured the jewelry box quality of his desserts, and put them on paper for you to create at home. . . . I may stay home more now to bake."
--Gale Gand, chef/owner of Brasserie T

"The recipes in this book are like the elements of François Payard's personality--dynamic, effusive, demonstrative, playful, witty, and, most of all, accessible. This collection is an ode to pleasure."
--Charlie Trotter, chef/owner of Charlie Trotter's

"François Payard has created every pastry chef's dream--a glowing jewel of a pastry shop with a delectable bistro attached. It's like having the dessert served first! The pastries and desserts are innovative and stunning and now he has taken this glory one step further to treat us to his techniques and trucs so that we can produce his Simply Sensational Desserts. Kudos to the chef!"
--Ann Amernick, pastry chef/owner of Amernick

"At the forefront of the pastry revolution in America, François Payard continues to create exquisitely elegant confections. In Simply Sensational Desserts, François delights us with an array of mouth-pleasing and approachable desserts."
--Marcel Desaulniers, chef/owner of The Trellis,  Williamsburg, Virginia, and author of Death By Chocolate

" François Payard is undoubtably one of the most talented pastry chefs I've met. His extraordinary bakery is always my first stop (the first of many!) while in New York. With Simply Sensational Desserts, he generously shares his delectable recipes and expertise so everyone can create his impressive desserts at home. C'est magnifique!"
--David Lebovitz, author of Room for Dessert

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