"An education of the most delightful sort . . . Covers all the classic meringues, from pavlova and dacquoise to Seven-Minute Frosting and Baked Alaska."- Kitchn Meringue isn't just magical. It's mysterious. No one can quite agree on its origins (and here's a hint: it wasn't invented in France). While most food historians confirm Marie Antoinette's love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts-even marjolaines and dacquoises. "A book meant to inspire. Some of the recipes are short and simple, a good way to become comfortable with meringue dishes. Other recipes are complex with layers of flavors and steps. Just have patience, follow the steps, and be prepared to pat yourself on the back . . . I consult my copy of Meringueevery time I have a bowl of egg whites that deserve a decent ending. With Meringue, that ending will be luscious."- Cooking by the Book "This is one of those cookbooks that gets your brain bubbling with exciting ideas and instills an immediate desire to clear the schedule."- Kitchn
Autorentext
Linda K. Jackson is a senior advertising and marketing executive in the food and beverage industry.Jennifer Evans Gardner is a food, travel, and wedding writer for The LA Times, The Huffington Post, and other publications.
Zusammenfassung
Meringue isnt just magical. Its mysterious. No one can quite agree on its origins (and heres a hint: it wasnt invented in France). While most food historians confirm Marie Antoinettes love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tartseven marjolaines and dacquoises.