Cover image for Dessert circus at home : fun, fanciful, and easy-to-make desserts
Dessert circus at home : fun, fanciful, and easy-to-make desserts
Torres, Jacques.
Personal Author:
First edition.
Publication Information:
New York : Morrow, [1999]

Physical Description:
xvi, 304 pages : illustrations (some color) ; 25 cm
General Note:
Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX773 .T666 1999 Adult Non-Fiction Central Closed Stacks

On Order



Celebrated pastry chef Jacques Torres has finally answered the sweet dream of his readers: a dessert cookbook specially designed for the home cook! A follow-up of his first book, Dessert Circus, this new cookbook offers mouthwatering desserts that can easily be made in the home kitchen. He has taken his incredible scientific knowledge of ingredients and baking and used that to develop foolproof recipes for Mochachino Cake, Apple Crisp, Babka, and Upside-Down Lemon Cake and playful desserts like Chocolate Mousse and Porcupine. He also lets children get in on the fun with recipes for homemade Lollipops, Marshmallows, Chocolate Balloons, and Graham Crackers.

Reviews 2

Booklist Review

Many desserts that draw kudos in restaurants don't necessarily translate to home kitchens because the ingredients are virtually unobtainable, the equipment is beyond budget, or the techniques too demanding. Jacques Torres has already documented his skills as pastry chef at Manhattan's celebrated Le Cirque 2000, and now he sets out (with the help of coauthors) to teach the home cook his professional secrets through this companion volume to his PBS television series. Based on his 1997 Dessert Circus, this new volume emphasizes the circus with animals ranging from meringue porcupines to a chocolate moose. Torres' whimsy shows up both in a clown hat composed of creme brulee, pastry, caramelized bananas, ice cream, and fruit sauces, and in a sweet pizza of mascarpone and fruit. Recipe ingredients appear in columns of American cups, ounces, and metric measures. For those willing to invest in the large number of kitchen implements Torres requires, his recipes will bring applause. --Mark Knoblauch

Library Journal Review

Torres is the pastry chef for New York City's renowned Le Cirque 2000, and his PBS series, Dessert Circus, has proved very popular. The companion volume to the second year of the series and the follow-up to the book Dessert Circus (Morrow, 1997), this work includes fewer of his elaborate signature desserts and more of his simpler ones, though there are certainly some that do not really qualify as "easy to make." Torres, who has a personable style, likes to play around, and some of his more whimsical creations include sweet ravioli based on homemade fruit leather and ice cream cones decorated with M&Ms (he describes the book as his "tribute to American desserts"). For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.