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apicius 01 – american edition

Long awaited. Finally here. Worth the wait.

It is beautiful. Thank you Jing Tio from LeSanctuaire.

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Those who pre-ordered the book will be getting the long awaited book signed by Grant Achatz soon. I cant believe that almost a year ago I too pre-ordered the book. Now that it is barely 3 weeks away from delievery, I must admit that I hardly can wait any longer. Yes the alina-mosaic did help to bridge the time since May’08. All I can do right now is keep on telling me to be patient a few more weeks.

Maybe I should look into my bookshelf and see if there is any book I have not read yet. Just to keep my mind occupied.

Of all the books dedicated to the pastry world “Sweet Diversions” by Yann Duytsche, is certainly different than all the others I have seen or read before. It is a not the typical thousand page bible neither is it a endless collection of pictures. Sweet Diversions is  a new approach to the world of pastries.

In the first part or the “concept”, Duytsche focuses on his creative philosophy, inspiration, fundamentals, methods, ingredients and techniques. From the start on Duytsche is insisting the need for accurate measures and all recipes are given in the metric system as well as in percentages. Duytsche explains that is recipes in percentages allow the easy adjustment by simply multiplying. Percentages also have the advantage to give us a starting point for new creations based on perfectly balanced existing recipes, and will reduce the attempts needed to find the right balance. Duytsche is encouraging to do exactly that,to experiment and to seek new creations. In todays world where time is getting more scarce as well as the cost of our ingredients are on the rise, it makes all to much sense, to express measures in percentages.

The second part is dedicated to twenty seven creations Duytsche is presenting, all following the same structure: the ingredients, the basic recipes and the diversions. The final assembly is referring back the basic recipes, sometimes these are the building blocks for desserts or diversions in later chapters.

“Sweet Diversions” is as unique as it is a modern approach to dessert cuisine. It is smart, analytical and well thought out, yet still approachable. This book is a practical tool for pastry professionals as well as less skilled individual. Advanced, progressive and uniquely different than any other book I have read, and yet at no point intimidating to the reader.