Savory Sweets : From Ingredients to Plated Desserts Review

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The textbook used by the advance culinary pastry class @ Johnson & Wales University. Study in flavor profiles and "notes" in relation to the tongue and tasting synthesis. Extremely useful for professionals and hardcore foodies alike. Flavor pairings are very helpful in developing your own ideas. Solid basic formulas a must have. Once again, this book reads more like a textbook, with photos and illustrated pictures. Highly recommended.

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A new approach to flavor, ingredients, and techniques
"From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion."--Peter Reinhart, author of The Bread Baker's Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads
Traditionally, pastry chefs have worked mainly with a sweet flavor palette, leaving savory tastes and techniques to their culinary colleagues. Today, fusion cuisine promises new blends of the savory and sweet. For pastry chefs, this means a new world of flavor opportunities--as well as the need to integrate them into dynamic dishes and cooking practice.
The pastry chef's key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful.
Savory Sweets is divided into four parts:
Vocabulary starts with a scientific explanation of taste, then establishes concepts of flavor and overall plate profile
Culinary Skills looks at cooking methods other than baking and what they have to offer plated desserts; these techniques include sauce work and manipulation of texture
Ingredients examines an assortment of vegetables, herbs, spices, dairy products, and dry pantry products with regard to flavor and partner flavors for each ingredient; plated dishes showcasing each ingredient are also provided
Plated Desserts applies the information from the previous three sections in the form of eight specific desserts, each with its individual personality, plate and flavor profiles, theme, and integration of pastry and culinary practice; recipes for all of the plates' components are included

Filled with helpful figures and brilliant color photographs, Savory Sweets offers advanced baking students a unique, sophisticated, and practical classroom text, while also providing professional chefs and culinary students with an organized and detailed approach to flavor.

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The Invention of Everything Else Review

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(More customer reviews)This book is primarily about Nikola Tesla, the eccentric scientist and inventor from Smiljan, who invented AC electricity and wireless communication and belatedly received recognition as the inventor of radio. For the most part, it is a fictionalized account of the latter part of his life while living in New York, especially the time he spent at the New Yorker Hotel, and his interactions with his few friends and acquaintances.
It's also about a fictional chambermaid named Louisa, who is inclined towards being insatiably curious about the lives of the guests of the hotel. Louisa becomes obsessed with Tesla, his life and his inventions, and the two are drawn into a platonic friendship after discovering a mutual interest in homing pigeons. Louisa is also a part of another sub-story involving her widowed father, a family friend who claims to have invented a time machine, and a mysterious young man who may have come from the future.
Even though it's a relatively small book, it includes a detailed account of the life of Tesla, his triumphs, his failures, his phobias and inventions, and the many times he snatched defeat from the jaws of success. The writing style is largely conversational, and it doesn't get so bogged down in science that your eyes glaze over, but the overall structure of the story is sometimes hard to follow (and swallow).
The fact and the fiction don't quite fit together in this historical work, but the rich descriptions of the architecture, social structure and ambience of early twentieth century New York make for interesting reading.
Recommended for inventors, science buffs and historiansAmanda Richards, April 10, 2008


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