The Sweet Life

PUBLISHERS WEEKLY JUN 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, cr mes and mousses. Souffl -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.