"Kathryn and Anne have put together a great collection of Parisian macarons, today's top must-have sweet indulgence."Nick Malgieri, author of Bake! and The Modern Baker
"I thought I had to go to Paris to find these luscious confections, but now I have them in my own kitchen. Thank you Kathryn and Anne for sharing the technique and demystifying the method! With these detailed recipes and clear explanations, we can all create dazzling French macarons in every imaginable flavor. A must for serious bakers."Susan G. Purdy, author of Pie in the Sky, Family Baker, and Have Your Cake & Eat it, Too
"This is a wonderful book on a on a mouth watering delicacy - macrons. I am amazed, impressed and educated with your contribution, research, diversity and skills. I enjoyed the simplicity and the depth of information in the book. Well done Kathryn."Anil Rohira, World Pastry Champion
Baking instructor Gordon and McBride (Chocolate Epiphany) present a lengthier and more versatile macaron cookbook than other recently published titles on these popular French treats (see "Making Macarons," LJ 7/11). They include four meringue methods with pictorial instructions, sweet and savory recipes that list metric and U.S. standard measurements, and an exhaustive troubleshooting guide with helpful photos of failed attempts. Intermediate to advanced bakers looking for lively flavor combinations will love the variety here (e.g., Popcorn Pastry Cream, Anise Ice Milk, Foie Gras with Black Currant Gastrique, and Maple-Bacon-Bourbon). Serious macaron enthusiasts should invest in Pierre Hermé's Macarons.