Acquista per altri

Chiunque conosca la testata giornalistica di cucina "bon appétit" avrà indiscutibilmente fatto la conoscenza di Claire Saffitz e della sua serie di video "Gourmet Makes", nella quale Claire realizza "da zero" e migliora gli snack americani - e talvolta italiani - più popolari. L'autrice rientra facilmente nella categoria di una persona precisa, emotiva e incoraggiante, tratti che sono facilmente riconoscibili nel libro stesso e nella sua prefazione: prima del ricettario ogni strumento, ingrediente e preparazione "base" trova accanto a sé una sua descrizione e in ogni ricetta vengono indicati pedissequamente i tempi, gli ingredienti e le preparazioni; l'autrice incoraggia il novizio a non impazzire davanti ad una ricetta non riuscita, ma di continuare a provare. Il libro, ovviamente, non deve essere considerato come un manuale di alta pasticceria, ma un periodo di formazione cartaceo che segue i vostri ritmi e non pretende grandi sacrifici o sforzi.
Vorrei anche sottolineare che questo libro non è nemmeno un ricettario, ma bensì una guida che insegna con la pratica: infatti, ha l'obbiettivo di convertire chi si ritiene una persona specializzata solo nella cucina "classica" anche alla pasticceria, senza escludere i neofiti. «There are no "just cook" out there, only bakers who haven't yet been converted». Non aspettatevi nulla di incredibilmente complesso, tra le pagine sono presenti ricette e dolci che ispirano un'atmosfera calda e casalinga, nulla di gourmet che serva ad affascinare i vostri ospiti, ma che permetta ai vostri famigliari di concedersi un piacevole momento di dolcezza alla fine del pasto.
Nonostante l'acquisto sia scaturito da un vivo sentimento di simpatia nei confronti dell'autrice, mi sono trovato davanti agli occhi un manuale che punta all'evoluzione del lettore, il quale viene metodicamente portato a seguire le ricette più semplici che in futuro gli saranno necessarie per quelle più complesse, e che poi lo porterà a sperimentare individualmente.
Nel caso in cui l'inglese non sia un ostacolo, vi consiglio vivamente l'acquisto di questo manuale e ricettario al cui interno presenta anche un "matrix" (matrice) che categorizza la difficoltà delle ricette e il tempo necessario per completarle.
Ogni ricetta, oltre al titolo, indica la stagione consigliata per preparare il vostro dolce, il tempo totale di preparazione e la sua difficoltà; l'attrezzatura necessaria - o indispensabile - e gli ingredienti; infine, dopo la descrizione dettagliata di ogni passaggio, sono presenti dei brevi consigli in cui viene indicato dove e come il "pasticcere" può fare qualche variazione.

12 persone l'hanno trovato utile

Cliente Amazon

THE cookbook of the year

Recensito in Italia il 4 dicembre 2020

Amazing

2 persone l'hanno trovato utile

xi

love it

Recensito in Italia il 5 aprile 2021

nice pictures and detailed step by step description, wide range of recipes

Andreo

I like this

Recensito in Italia il 29 dicembre 2020

Yes

Traduci tutte le recensioni in Italiano

Le recensioni migliori da altri paesi

offthegrid

The bake times. The bake times. My god, the bake times

Recensito negli Stati Uniti il 8 febbraio 2021

**see update below, this cookbook has multiple typos as admitted by the author**

I love Claire. I love this cookbook. I hate this cookbook. At times I’ve questioned if there was a numerical typo in the amounts of ingredients or bake times. As a fellow pastry chef, I appreciate the effort and time it takes to develop recipes. As a home baker I appreciate all the extra visual cues she gives and specific instructions (whisk vigorously for 45 seconds, stir until thick and glossy, etc). But this cookbook sells itself as helping the every-man grow more confident in baking. To understand the why and the how instead of just following steps. It just falls so far short of that.

The recipes bake like they were in mid-testing and the publishing deadline came so they ran with it. I’ve never followed a recipe so precisely only to end up with lackluster results every time. Definitely read the beginning of the cookbook where Claire explains that you may need to add a few extra minutes..or fifteen or twenty, to the bake time. Every oven is different. True, but if brownies take 25-30 minutes in your oven but 45 in mine (to still be ‘medium rare’ as she says), that’s a pretty wide range. After all the recipe testing, *that* is the recipe you landed on to turn non dessert people into dessert people? One that, even if the recipe is followed exactly (I used the weighted measurements rather than measuring cups) the results are wildly unpredictable? I bake a lot and the bake times in other recipes I make vary by maybe a few minutes in either direction. I’m not faulting my oven here. Every recipe I’ve made out of Dessert Person needs extra time. Often a lot of extra time. Even following the time suggestion AND all the visual/textile clues Claire gives (surface shiny and puffed, soft but firm when pressed, etc) to indicate doneness, the final product is often almost inedibly raw. The coffee coffee cake? After 45 minutes and easily $10 in ingredients, it looked like she described it should look, toothpick was clean, and it jiggled slightly (which I found odd for a properly baked coffee cake to jiggle, but I digress..) so I took it out of the oven. The center collapsed as it cooled, indicating an underbake. After it cooled and I tried to slice it, it’s almost *raw* in the center. At that point it’s not like you can stick a cooled cake bake back in the oven to finish cooking. So half the recipe is friggin delicious, but the center half is ruined and raw. All accomplished while following every single indicator and time suggestion given. Awesome.
The flavors though? SO GOOD. I wish the results were as good.

Overall, I’d rather chuck this cookbook across the room than anything else. But the banana bread recipe is perfection so..

If you like following a recipe exactly and having it not turn out, buy this book. If you like wasting a lot of time and ingredients making the same recipe over and over and over trying to get it to even come out remotely right, this is the book for you. If you enjoy fussy recipes that are delicious but tedious and exacting to make, buy this cookbook. If you just want to read it and look at the pictures, buy it. Otherwise, it’s an expensive, expansive letdown.

UPDATE: I’m removing another star from my original review. Seriously considering dropping it to one star. I just watched a video Claire Saffitz made showing her making her Forever Brownies. She admits they’ve found FOUR typos in the book (so far) including the brownie recipe. In the video she also bakes the brownies at a higher temperature and for longer than her own cookbook instructs. Sorry but if the author of the cookbook has to go off-recipe to get the proper results and you have typos in the dang ingredient quantities, the cookbook sucks. I’d return this if I could but it’s all covered in food dribbles and angry tears of frustration.

Best advice I can give when using this cookbook is to take what Claire says with a grain of Diamond! always Diamond! kosher salt and trust your gut, not this cookbook, about whether something is fully baked or not. Buying this book is one of my biggest regrets of 2021 so far.

497 persone l'hanno trovato utile

Jack P

Fantastic book. Worth every penny.

Recensito nel Regno Unito il 10 luglio 2021

I've bought three copies of this for others and one for myself. The recipes are fantastic. The only downside is you need to be aware of differences in UK and US ingredients. Specifically things like fat content in dairy products like cream cheese for frosting etc.

9 persone l'hanno trovato utile

Freddy

Toll aufgebaut und sehr detailreich

Recensito in Germania il 28 ottobre 2020

Das know-how der Autorin Claire Saffitz macht sich in jedem Rezept bemerkbar. Die Kapitel sind jeweils von sehr leichten (1 - Very Easy) bis sehr schwierigen (5 - Very Challenging) Rezepten aufgebaut. Zusätzlich gibt es ein Kapitel für Grundrezepte (Streusel, Frischkäsecreme, Lemon Curd, Blätterteig etc.), die in den vorangegangenen Kapiteln verwendet werden.
Die Mengen sind zusätzlich in Gramm angegeben, was die Sache insgesamt einfacher macht. Lediglich die Ofentemperaturen muss ich als Europäer von Fahrenheit in Celsius umwandeln, was bei einem Buch für den amerikanischen Markt zu erwarten war.
Freue mich darauf, alles auszuprobieren, bisher war alles köstlich.

18 persone l'hanno trovato utile

Amazon Customer

Excellent book!

Recensito nel Regno Unito il 12 dicembre 2020

This book is absolutely fabulous. The recipes are delicious and make me feel like a pastry chef because they turn out so well. The books is well written with lots of little tips, tricks and recommendations in the notes including what parts can be prepared ahead and how long items will keep.

3 persone l'hanno trovato utile

Rob

A must for any inspiring baker!

Recensito nel Regno Unito il 22 aprile 2021

Like many I found that the pandemic made life very repetitive, so I bought this book as it inspired me to bake. The recipes are very straightforward, easy to read and interpret. The photos are very detailed and useful to benchmark your progress. There is also a great, diverse range of recipes, suitable for any occassion.

Una persona l'ha trovato utile