PS Desserts - Philippa Sibley New cookbook
by PHILIPPA SIBLEY
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New large hardcover book with dustjacket, 272 pages, published 2011. Features superb colour photography by Mark Roper.
PS Desserts is for both diehard dessert fans and novice cooks alike. Philippa Sibley is a classically trained chef who is sharing her treasured techniques and secret recipes so that anyone can create her desserts in their own kitchen.
This comprehensive guide, complete with over
200 step-by-step shots, covers everything from basic methods, such as making your own puff pastry from scratch, to creating show-stopping desserts.
PS desserts is divided into two main sections: Basics and Recipes. The Basics section covers pates and pastries, cakes and sponges, creams and mousses, fruit, and chocolate work and garnishes. Basics includes all the base recipes and techniques you will need to make the recipes featured in this book.
The Recipes section is divided into two parts: Classics and Signatures. The Classics chapter features all the timeless dessert favourites such as Lemon Tart, Creme Bralee, Bread 'n' Butter Pudding, Fruit Tartlets, Rice Pudding, Tiramisu and Summer Pudding. The Signatures chapter features the unique recipes Philippa has developed over the years. These include Peach Melba for Oprah, Poire Belle-Helene, Snow White and Rose Red, PS 'Snickers', and Mille-feuille with Citrus Fruits and Basil.
Also including a Special Notes section covering equipment and ingredients, this book is an invaluable resource in any dessert lover's kitchen.
PS Desserts is set to become the dessert lover's bible. With a comprehensive, step-by-step section explaining basic techniques such as making puff pastry, chocolate sponge, meringue, creme patisserie, panna cotta and ice creams and sorbets, as well as a chocolate section on ganache and decorations. With full-colour photography detailing each step, the basics section is an invaluable resource. The recipe section follows on from the techniques, with delicious recipes that are sure to become instant favourites, including Classics like Lemon Tart and Tiramisu and Signature dishes such as Raspberry and chocolate delice brownie icecream and pineapple donuts.
PS Desserts is an Australian publication. All measurements are in metric and metric cup and spoon.
About the author
Philippa Sibley has earned a reputation as one of
Australia's finest dessert acid pastry chefs. Hailed as
Melbourne's dessert queen, Philippa's passion for pastry emerged early on. Having secured positions at the renowned
Le Gavroche, Est, Quaglino's and Harvey's in London, Philippa was then appointed Chef de Partie at France's La Cote Saint Jacques restaurant.
After arriving back in Australia in 1996. Philippa opened the acclaimed
est est est restaurant in Melbourne. Luxe followed in 1998, before Philippa moved to Ondine in 2001. All three restaurants collected three hats in the Age Good Food Guide, and est est est and Ondine the coveted Best New Restaurant award.Philippa earnt The Age Good Food Guide Chef of the Year Award in 2004.
She was appointed Head Pastry Chef at Circa, The Prince, in 2005. In 2009, Philippa took the reins at Bistro Guillaume where her creations were described as 'timeless things of beauty'. Philippa then went on to work at Il Fornaio, where she was Executive Chef. She has also appeared on Masterchef Australia and is
currently working on several projects.
In November 2011 she published PS Desserts, which includes recipes for some of her most sought-after dishes such as the famous 'Snickers' dessert, featured on one of Australia's most popular Masterchef episodes ever.
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PS Desserts by Philippa Sibley
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