Dessert Circus: Extraordinary Desserts You Can Make at Home

By Jacques Torres with Christina Wright and Kris Kruid
Dessert Photography by John Uher
Published by William Morrow, New York
336 Pages
ISBN 0-688-15654-1
$28.00

This is hot off the press. As of January of 1998, Jacques Torres stars in "Dessert Circus With Jacques Torres" on a PBS station near you. Dessert Circus: Extraordinary Desserts That You Can Make At Home, is the companion cookbook to the T.V. series.

Thank goodness a book such as this is now available to the public. I think that trying to create a memorable and beautiful dessert can be one of the most intimidating feats that many people face. "Dessert Circus", not only takes you step by step by step, but it gives the cook alternatives and suggestions. You'll learn how to temper chocolate, how to make Praline and Pistachio paste, or where to find it, and what kind of rum chef Torres prefers to use in his recipes.

As elaborate as some of the desserts are, the reader is made to feel comfortable. This is a book to have fun with. Chef Jacques brings a new level of refinement to the actual language of cooking/creating. Just like in the television series, you will be able to feel the enthusiasm that Jacques Torres has put between the pages of this book.

This is a cookbook where you might just look at the gorgeous photographs at first. But as you read the text, you realize you are now on a journey shared by one of the most creative pastry chefs in the world. What Monet is to painting Jacques Torres is to the world of pastry.

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