Simply Sensational Desserts: 140 Classics for the Home Baker from New York's Famous Patisserie and Bistro : Book Review

"Simply Sensational Desserts" by François Payard is a delightful and mouthwatering collection of dessert recipes that will satisfy any sweet tooth. Payard, a renowned pastry chef, shares his expertise and passion for desserts, providing a comprehensive guide to creating stunning and delectable treats.

The book is beautifully organized, with chapters dedicated to different types of desserts, such as cakes, tarts, cookies, bars, and frozen desserts. This allows the reader to easily navigate through the book based on their preferences. From classic favorites to innovative creations, Payard offers a wide variety of recipes to suit every taste.

One of the standout features of this book is the stunning photography that accompanies each recipe. The images are not only visually appealing but also provide inspiration and guidance in terms of presentation and techniques. They capture the essence of each dessert and make you want to dive right in and start baking.

What makes "Simply Sensational Desserts" truly special is Payard's emphasis on using high-quality ingredients. He believes that the key to creating outstanding desserts lies in using fresh fruits, premium chocolate, and the finest pastry techniques. Payard's advice and guidance on sourcing the best ingredients and incorporating them into his recipes elevate the taste and presentation of each dessert.

Whether you're a novice baker or an experienced chef, Payard's detailed instructions make it easy to recreate his stunning desserts. His clear and concise explanations ensure that even those with limited baking experience can successfully make these treats.

What are readers saying?

The book "Simply Sensational Desserts" by François Payard has elicited a range of reactions from readers. While some have praised the book for its visually pleasing photography and delectable dessert recipes, others have found fault with the instructions and complexity of the recipes.

Many reviewers were captivated by the stunning visuals in the book, finding the photography both inspiring and mouthwatering. They believed that the images added an extra layer of appeal to the recipes, making them eager to try them out. Additionally, numerous readers commended the book for its diverse selection of desserts, encompassing cakes, tarts, and cookies, which catered to varied tastes and occasions.

Conversely, some reviewers expressed disappointment with the lack of detailed instructions provided in the book. They found the recipes to be somewhat vague and wished for more guidance, especially for those who are less experienced in baking. Some suggested that additional information on techniques and troubleshooting would have been beneficial to ensure successful replication of the desserts.

Another criticism frequently mentioned by readers was the complexity of the recipes. While certain individuals relished the challenge of tackling intricate and time-consuming desserts, others felt that the book was not suited for everyday home baking. They considered the recipes to be more suitable for professional chefs or experienced bakers with access to a wide range of ingredients and specialized equipment.

Despite these criticisms, many reviewers still found enjoyment in the book and achieved success with certain recipes. They appreciated Payard's extensive knowledge and expertise in pastry, viewing the book as an opportunity to learn from a renowned pastry chef. Additionally, there were several positive remarks about the book's layout and organization, with readers finding it easy to navigate and locate specific recipes of interest.

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