The Sweet Life

Starred review from June 5, 2006
Zuckerman, pastry chef at New York's famed Chanterelle restaurant, combines aesthetics and science in this appetizing look at the hows and whys of baking. Providing detailed instruction throughout, she guides the cook through the process of creating the dessert while explaining the chemical reactions taking place when ingredients interact. Zuckerman details the intricacies of tart making, offering a variety of standard recipes such as hazelnut, sweet and flaky. Her selections of cakes are enticing, with her Goat Cheesecake Enrobed in Hazelnut Brittle bordering on the sublime. Throughout, she elucidates the basics—e.g., why some cookie recipes require additional baking soda and how an acid aids in the foaming of egg whites. Zuckerman also offers a wealth of cookie recipes and a mouth-watering array of custards, puddings, crèmes and mousses. Soufflé-making techniques are explained so simply that even the baking novice will feel empowered to make an attempt. Zuckerman also devotes sections to ice creams and frozen desserts, roasted fruits and edible garnishes. Highly recommended for all skill levels, this collection is a must-have for anyone who cooks. 70 photos.

Starred review from October 15, 2006
Zuckerman, pastry chef of Chanterelle, the acclaimed restaurant in New York City's Tribeca, presents a lovely selection of recipes for desserts from Chocolate Caramel Tart (a favorite combination) to Green Apple and Muscat Sorbet. But the book is much more than a collection of recipes: Zuckerman says the chemistry of desserts is one of her sources of inspiration, and in the chapter introductions, she shares her knowledge of the subject. There are also sidebars on ingredients from chocolate to quinces, mini-essays on essential techniques, and serving suggestions and recipe variations. Professionals will want this book as both a reference and a source of ideas, but many of the recipes are not particularly complicated, and the extremely detailed instructions should make them accessible to anyone who loves to bake. Highly recommended.

Copyright 2006 Library Journal, LLC Used with permission.