About this item
Les Petits Macarons is your ultimate and easy guide to making delectable, bakery-quality macarons - at home! Macarons have become a worldwide sensation, whether it be because of their dazzling assortment of colors, their associations with Parisian elegance, or just because they taste amazing! These delectable little delights may seem daunting for any home baker, but authors Kathryn Gordon and Anne E. McBride are here to demystify macarons. This book is like a private baking class in your very own kitchen, with careful, detailed instruction and recipes guaranteed to bring the flavors of France right to your door. It features dozens of flavor combinations, structured around three basic shell methods-French, Swiss, and Italian-with a never-before-seen Easiest French Macaron Method (and a convenient Troubleshooting Guide) that is sure to make macaron magic possible for anyone using nothing more than a mixer, an oven, and a piping bag.Shell flavors include:Pistachio Blackberry Coconut Red velvetWith an array of fillings:Crunchy dark chocolate ganache Lemon curd Strawberry guava pate de fruit There are even savory flavors like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, or duck confit with port and fig. Les Petits Macarons offers endless possibilities for everyone to enjoy!
About the Author
Kathryn Gordon is recognized for her specialization in sugar work, confectionery and chocolate, and has been sharing her unique training and experience with students for many years. Currently a chef-instructor at The Institute of Culinary Education (ICE) in NYC, Kathryn started in the culinary field after finishing business school as a Wall Street consultant, but she turned her knowledge and interest for cooking into a passionate career.
In her path to pastry chef, Kathryn was privileged to train under renowned pastry chefs Jacques Torres and Kurt Walrath. She earned a certification from L'Academie de Cuisine in Maryland and trained at two 4-star NYC restaurants - Le Bernardin and Le Cirque. She refined her culinary skills while working in the kitchens of leading restaurants such as The Rainbow Room and Windows on the World. Kathryn co-hosts the live Carymax World and National Pastry Championships with Food Network's personality Keegan Gerhard. Her two cookbooks, co-written with Anne McBride, were published by Running Press: Les Petits Macarons, Colorful French Confections to Make at Home and Les Petits Sweets, Two-Bite Desserts from the French Patisserie.
As a child, Kathryn traveled throughout the world, and her interest in food has been influenced by cuisines from New Orleans to Australia. She regularly leads a travel-study program in the Loire Valley, France and customizes cooking courses for people interested in food and cooking (www.moulinbregeon) . She resides with her partner Jessie Riley in Brooklyn.
