Lamingtons & Lemon Tart: Best-Ever Cakes, Desserts and Treats From a Modern Sweets Maestro (Hardcover)
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Hailed as Australia's Willy Wonka, Darren Purchese is renowned for his stunning high-end dessert creations. Known as the chef with the tricks, with a scientific approach to food and ingredients, in Lamingtons & Lemon Tart, he turns his eye to the classics, cast with his trademark flair for the home cook who might be ambitious, but also wants to feel that the recipes are within their grasp – and that ingredients can be sourced with ease.
Alongside this line-up of classics, he includes a selection of his favorite modern creations, from Caramelized white chocolate mousse to Explosive raspberry wagon wheels; Lemon meringue pie éclair; Canneles; Passionfruit clouds; and his big-selling Popcorn and honeycomb rubble. And, for the breakfast fans, Darren's winning Granola, his take on American pancakes, and the decadent Brioche French toast with cinnamon ice cream.
Recipes are divided across eight chapters (cakes, choux pastry, desserts, snacks, tarts, breakfast, confectionary and frozen dessert), while Darren also takes readers through the basics of what he considers to be "sweet essentials", including batters, confectionary, caramel, pastry, meringues, jellies, and chocolate garnish. Complete with stunning pared back photography, this package will set itself apart as the next big baker's must-haves.
About the Author
British-born DARREN PURCHESE is one of the most respected pastry chefs working in Australia. Known for his innovative desserts and cutting-edge patisserie using modern techniques, he has built a reputation for stunning feats of sugary deliciousness combining jellies, sponges, mousses, crumbles, and spreads.
"many bakers will be tempted by his new collection of impressive yet accessible sweets. Striking desserts such as Jamaican ginger cake with caramelized white chocolate ice cream, lemon meringue pie eclairs, and ultimate chocolate and hazelnut birthday cake will challenge novices, but they're less technically demanding than those in professional titles."
- Library Journal
"The recipes start off very basic, with simple cakes and sponges, but do quickly ramp up with fancier tarts and composed desserts. Some of these become quite complex. But each step is actually pretty easy to follow. If you love desserts, you will adore this fantastic cookbook."
- Gretchen Wagner, Manhattan Book Review