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Miette: Recipes from San Francisco's Most Charming Pastry Shop (Inglese) Copertina rigida – 15 ago 2011

5.0 su 5 stelle 1 recensione cliente

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Dettagli prodotto

  • Copertina rigida: 223 pagine
  • Editore: Chronicle Books; 01 edizione (15 agosto 2011)
  • Lingua: Inglese
  • ISBN-10: 0811875040
  • ISBN-13: 978-0811875042
  • Peso di spedizione: 1 Kg
  • Media recensioni: 5.0 su 5 stelle  Visualizza tutte le recensioni (1 recensione cliente)
  • Posizione nella classifica Bestseller di Amazon: n. 233.398 in Libri in altre lingue (Visualizza i Top 100 nella categoria Libri in altre lingue)
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Di Sofia il 1 agosto 2013
Formato: Copertina rigida Acquisto verificato
Ottimo libro! Bellissime foto e ricette golosissime con spiegazioni minuzione! :)
Viene voglia di mettersi subito all'opera! Lo consiglio! :)
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Le recensioni clienti più utili su (beta) 3.7 su 5 stelle 208 recensioni
419 di 430 persone hanno trovato utile la seguente recensione
2.0 su 5 stelle Near Great/Failure 6 luglio 2011
Di Ginkgo - Pubblicato su
Formato: Copertina rigida Acquisto verificato
Miette was one of several bakery recommendations from one of the best bakers in Portland, Oregon. After discovering that all of the other bakery recommendations were excellent, and baking the wonderful Miette's Tomboy Cake recipe in Rose's Heavenly Cakes by Rose Levy Beranbaum, I excitedly pre-ordered Miette's cookbook.

Near Great: As other reviewers have written, this is a very pretty cookbook. The author has a wonderful artistic eye that shows on the dust jacket, the end papers, the scalloped edges, the food presentation, and the colors in the book. The photographs are beautiful, which is to be expected from Frankie Frankeny. My only minor complaint is that one needs to turn the page to complete some recipes. But this happens with most cookbooks. For looks and layout, the book deserves almost 5 stars.

Failure: With food, presentation is only one half of the equation. The other half is taste. And without well-written recipes, presentation becomes either impossible or lost in the first bad tasting bite. This is where the book fails due to extremely poor technical editing.

First, the conversion from volume to weight is inconsistent. I usually bake using weight. If a book does not offer weights, I convert it myself. However, this book does give measurements in both volume and weight. When making my first recipe, the Lemon Shortbread Cookies, I noticed that it called for 2 cups or 8 ounces (227g ) of flour. Usually, if using unbleached all-purpose flour, the weight of 2 cups would be 280g. But I went ahead with the recipe using 227g. The cookies tasted wonderful, but they spread and looked terrible. I froze some of the dough and then baked the cookies, but they still spread. Would this have happened if I had used 280g of flour? I then went through the book and found that there were no consistent conversion factors for either the sugar or flour. Either that, or the volume given in some recipes is incorrect. ( Note: I did make two other recipes, Graham Crackers and the Yellow Cupcakes. I assumed the volume was correct and used the following conversions: 1 cup unbleached all-purpose flour = 140 grams, 1 cup white (regular or superfine)sugar = 200 grams, and 1 cup firmly packed light brown sugar = 218 grams. Appearance and taste were fine for both recipes.)

Second, the specifications for ingredients are unclear. After reading the essential ingredients, I assumed that all-purpose flour meant unbleached all-purpose flour. Different flour types weigh different amounts. This will affect the outcome. Adjusting for weight differentials, I had luck with Guisto's Cake and Pastry Flour even though the author says "cake and pastry flours are flavorless and have no character." It could be a matter of tastebuds. And, what does "no character" mean? Meg Ray recommends organic sugar but says it can be replaced with refined sugar but never clarifies if the volume or weight need to be adjusted. I have used both granulated sugar and superfine sugar and both have worked, but was I lucky? Was curious why Meg Ray just did not grind her organic sugar instead of "calibrating" recipes to accommodate the larger crystals.

Third, the directions are poor. When making the Lemon Shortbread Cookies, the directions stated to roll dough to ½-inch thick 6-by 4-inch rectangle and cut into forty-eight 1-inch squares. This is illogical. Also, when made according to the recipe, the dough actually makes a 1-inch thick 6-by 4-inch rectangle. Since I have baked these cookies, an errata page has partially corrected this problem by saying the recipe makes 24 cookies. But then, the directions should read 1- inch thick 6-by-4- inch rectangle. Or maybe, it should be ½ inch thick by 12-by-4- inch rectangle and cut into forty-eight 1-inch cookies! Who knows. Other reviewers have noted other direction discrepancies that have now been noted on the errata page. Are there other direction mistakes?

I bake a lot and use many cookbooks, and this is the first time I have had to deal with so many inconsistencies. Other bakeries have excellent baking books, e.g., Flour, by J. Chang, especially the brioche and oatmeal raisin cookies, and Tartine by E. Prueitt especially the croissant and galette, and neither have this many problems.

My recommendation to the author: Get two non-Miette bakers (and that means non-Miette students, too) to test each recipe. One should test the volume and directions and the other should test the weights and directions. And then get a good subject matter editor for the next edition.

My recommendations to the cookbook buyer: If you want a coffee table cookbook, buy this book. If you want a cookbook for baking, wait for a later edition.


PS: Took out the links to other books, because I discovered, and was disappointed, that some "reviewers" are compensated for purchases made through these links.


Update 26 Jul 2011

The updated errata page contains errors.

The buttercream directions now have a conflict between 238 degrees in Step 3 and 248 degrees in Step 1. And, the caramel recipe does not mention how much of the fleur de sel to use. The number of cookies for lemon shortbread does not make any sense unless the dough is rolled to a 6"x7" rectangle. The number of large chocolate chip cookies is incorrect. One cannot make thirty-six 3-inch cookies by rolling "... the dough into 2-inch balls." At least, the weights for flour and sugar have now been corrected. But, are there any more errors not listed? Yes, there are. The number of chocolate sables should be forty-two, not thirty-six cookies. The weight for oats in the chocolate chip cookie is incorrect. Extremely disappointed.

On a good note, the thumbprint cookies are good with a delicate taste. I served them with and without the jam. Using about 15 grams of dough per cookie, it made a total of thirty-six 1 3/4-inch cookies. But, the chocolate chip cookies (111 cookies of 12g dough) tasted like generic brand store cookies. Cute but not worth eating.

Side note: The Miette website no longer mentions the book.


Update 4 Aug 2011

Amazon has announced that a corrected version will be released in October, and purchasers of the "defective copy" (Amazon's term) will be given a free copy. Until then, the book will sit unused on my back shelf.

To produce a usable book, it is to be hoped that the new edition will not just use the latest, but incomplete, errata page. But rather, the new edition will have fully tested recipes, and will have been thoroughly and heavily edited.

My recommendation now is to wait for reviews of the October corrected book.


Update 7 Dec 2011

Corrected version. Third printing. Disappointing.

After months of waiting for the corrected version, Amazon sent the replacement book in November. Unfortunately, the book failed to be thoroughly and heavily tested and edited. Errors and omissions still remain in ingredient specifications and conversions. Here are just two examples: 1) As noted by R.T.T. in his comment to my review, the macacron recipe called for 1 ½ tsp of cream of tartar but it really should be 1/8 tsp or less for 3 egg whites (b.t.w. a good recipe for macacrons is in Bruce Healy's The French Cookie Book), 2) Chocolate chip cookie recipe calls for 1 2/3 cup = 7 ½ ounces oats. Quaker Oats gives 1 2/3 cups = 133 grams or 4.7 oz.

Aside from the objective errors in recipe testing and editing, there are some more basic problems with the recipes. They are not particularly novel, nor are they great basic recipes. Some are overly complicated for what they are.

The Miette website states that this third printing version is only partially-corrected. A fourth printing with additional corrections is to be soon available.

In summary, this is a pretty book with, at best, standard, perfunctory recipes.

Final Recommendation: Recommend it as a pretty coffee table cookbook and for simple presentation ideas. Strongly recommend NOT buying it for actual baking.
134 di 138 persone hanno trovato utile la seguente recensione
4.0 su 5 stelle Not quite ready for prime time 25 giugno 2011
Di lapis - Pubblicato su
Formato: Copertina rigida Acquisto verificato
I was really looking forward to this book, but it is so riddled with errors that I cannot recommend it until the book is fixed in another printing. A couple of other reviewers pointed out some errors, and I came across another major one today when I made the caramels. After the caramel is poured into an 8 x 8 pan, you are supposed to wait 15 minutes and then "sprinkle" 1/4 CUP of fleur del sal over it. One-quarter cup of salt over a small pan of caramels is patently absurd (and the picture they have of these great caramels is laughing at that measurement) -- they probably mean 1/4 teaspoon, though who knows for sure.

Not sure what is more important in a recipe book than the correct measurements. I feel bad for the author, because the publisher has done a disservice to the book. I'm going to contact them and ask for a replacement for when they fix the errors.

What's good about the book: great-looking recipes, especially the small sizes of the cakes. The variety is also stellar. They include not only a wide range of cakes, but also cookies, candies, and basics like frosting and curd. The pictures are lovely and the overall layout of the book is good. I also appreciate that the author has provided the recipes to many of what seem to be her signature items. That is a generosity many other authors with their own stores do not provide. But there are so many errors, it's difficult to trust any recipe.

I didn't have the heart to give this book fewer than 3 stars because the caramels were great and the author clearly spent time figuring out how to make these recipes in a home kitchen. But the publisher needs to put out an errata because it's not fair to those of us in the kitchen to have to guess our way through careless errors.

The caramels are excellent, by the way, without the quarter-cup of extra salt.

*** Updated: June 30, 2011 ***

I added a star because the publisher put out an errata. There are a surprisingly large number of measurement errors, to be honest (I counted 18). Except for these caramels -- which is, indeed, supposed to say 1/4 teaspoon salt -- nearly all the corrections are to the weights of flour and sugar, not to their measurements.

The errata is available here in the comments of this review -- the author posted a link.

*** Updated: July 5, 2011 ***

Made the brownies with correct flour & sugar weights. Decadently good. I brought them to a 4th of July party and people kept coming back for more.

*** Updated: July 28, 2011 ***

Amazon sent an email today saying they will send me a new, corrected book when it comes out in October. Glad the publisher and Amazon decided to fix this.
7 di 7 persone hanno trovato utile la seguente recensione
3.0 su 5 stelle Good book for reading; baking from it may be problematic 20 dicembre 2013
Di Joanna D. - Pubblicato su
Formato: Formato Kindle Acquisto verificato
There are errors in these recipes, which don't bother me as I don't often follow recipes to the letter. I tend to use recipes as an idea guide--and often will read one and just say "I don't think so..." and make a substitute. So I will say, I love this book and love especially the recipe for salted caramels, as these make great gifts, as do the marshmallows. Frankly, I liked the candy section better than the cake sections.

Baking, however, is precise and takes some knowledge of the relationship of ingredients. If you are not familiar with the proportions of fat to sugar, flour to liquid, volumetric (cups) vs gravimetric (using a scale and a bowl) you'll get frustrated with this book, which is American but rather straddles the European tradition of gravimetric baking. So it's slightly confused, to my way of thinking. The author has a successful confectionery story in San Francisco and it could be her signature recipes, done in bulk for retail sale, were imperfectly translated to single batch recipes. To use the cake recipes and cookies, you'd have to be aware if the conversion was accurate; if not, you can often correct with flour or liquid IF you are used to that. I have no trouble altering bread recipes the same way; measure into my bread machine and then I look. Nope. That's wrong. And I adjust. But I took off stars because really, you should be able to follow a recipe to the letter and have it come out no matter what your skill level.

So, if you are not into baking, disaster could result from errors like 1/4 CUP of salt rather than a 1/4 tsp or whatever it was supposed to be. I was not about to throw a quarter cup (12 tsps!) of salt on a pan of caramel. You want a few crystals of fleur de sel to crunch on as a accent to the sweetness, not a coating like powdered sugar on a donut?!

Second issue: a lot of English gateaus (cakes) use a 7" pan. (You can see a 7" layer cake aka a gateau on the cover.) But this size pan is a bit hard to find in the US. 8" and 10" are standard, but finding 7" tins is difficult; here is one: ProCook Non-Stick Loose Bottom Cake Pan 7" Round A lot of my English books call for that 7" pan (is it because their ovens are quite small--mine was tiny in Germany. Who knows? But they are not as common here.)

Despite these criticisms, I enjoy reading this book and it's useful for ideas to entertain--the simple but elegant iced decorations, the ideas for flavored caramels (with herbal overtones) or marshmallows, which can be extraordinary when home-made. Even the author's ideas for packaging with narrow ribbons is just beautiful to look at.

As a cake "bible" no no no. As a cake and confectionery exploration, yes yes.
3 di 3 persone hanno trovato utile la seguente recensione
4.0 su 5 stelle Excited to try even more of the recipes! 15 agosto 2014
Di GPgirl - Pubblicato su
Formato: Copertina rigida Acquisto verificato
I saw this book in a bookstore but didn't have time to do more than a cursory perusal. The beauty of the book had captivated me and I found myself purchasing on Amazon a week later. This cookbook is inspiring with its visual appeal. I wanted to make every recipe as soon as possible. I read Miette from cover to cover and made notes of equipment and ingredients to find. I really liked the idea of 6 inch cakes but of course no one has a 6 inch cake pan lying around. I invested in the 6 inch cake pans and a contour cake pan and I'm glad I did. The cakes are super cute and with the kids gone are the perfect size for my husband and I to nibble on for a few days.

I've made several of the tart recipes and they are delicious. The chocolate truffle tart is so yummy and I topped it with fresh raspberries which made it even better. I've made the double chocolate cake, coconut cake, tomboy cake, the honey cake, the pumpkin cake, the caramels, sables, and ginger cookies. All of these recipes turned out fantastic. I did adjust some things here and there, but I do this with all recipes so that's nothing new. For example, the tart shell recipe was too dry even after adding all the cream so I just added a bit more so it was the right consistency. I ended up with the flakiest, lightest tart shells ever. Oh and the chocolate ganache is divine. With some of the cake recipes there is more batter than necessary for the cake, so I use that batter and make cupcakes instead of having a second cake.

Although I personally love this cookbook and my husband loves it even more, I gave it four stars because some recipes are a bit complicated. I do love the small cakes, but I feel most consumers will be frustrated at having to buy cake pans in a size not readily available. I also think there are some techniques that are over complicated. For example putting scone dough in a baking pan and cutting it into 1 inch squares, then chilling, then baking after separating the squares into individual pieces. I just made a round and cut into triangles like I always do with scones.
1 di 1 persone hanno trovato utile la seguente recensione
3.0 su 5 stelle Not for everyone... 16 gennaio 2013
Di Erin Woodell - Pubblicato su
Formato: Copertina rigida Acquisto verificato
If you have a lot of time for baking-- and I mean a lot of time-- and a lot of money to spend on baking supplies and ingredients then you will love this book. I had the delusion that I was going to step up my baking game and learn some fancier recipes and techniques. I was very excited about this and fell for the book's charm with it's whimsical fonts, scalloped pages, beautiful color scheme (I'm a sucker like that), and of course all the adorable pictures of teeny delectable cakes and pastries. My first project was the cake on the cover which seemed simple enough. First, I had to spend another $30 or $40 on cake making supplies like 6" cake pans, an icing bag, a spinning plate, a frosting spatula, and a candy thermometer. Then I had to buy all the ingredients which cost me another $20 (fresh raspberries, cake flour, butter out the wazoo, etc.). This cake took days to make. That is not an exaggeration. DAYS. Between making the frosting, baking the cake and cooling it, and then finally assembling the darn thing I felt like I was a slave to it. Not to mention the fact that a piece of 240 degree sugar leaped out of the saucepan and burned my arm so bad that I still have a scar over a year later! Thankfully all the work paid off because it tasted absolutely delicious and was probably one of the best cakes I've ever eaten even though it looks nothing like what is pictured on the cover. I follow the directions to the letter but my cake looked like the cover picture cake's ugly stepsister. Needless to say, I didn't attempt any other recipes after that disaster. Clearly I need to take a baking course before attempting any more of these fancy recipes!