Sweet Magic: Easy Recipes for Delectable Desserts

Front Cover
Harper Collins, Nov 2, 2010 - Cooking - 240 pages

From popular pastry chef Michel Richard, author of Happy in the Kitchen, comes Sweet Magic—a gorgeous, hand-illustrated primer of classic and innovative dessert recipes. Winner of multiple James Beard Awards and an acknowledged pastry genius whom Thomas Keller called “one of the great practitioners of the culinary arts in America” Michel Richard is on a mission to help you improve your dessert technique—and he’s got the stuff to help serious bakers perform Sweet Magic over and over again!

 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

The Invisible Ingredient
13
You Can Take
73
Mondays with Michel
193
Copyright

Other editions - View all

Common terms and phrases

About the author (2010)

Michel Louis-Marie Richard was born in Pabu, Brittany, France on March 7, 1948. At the age of 14, he signed on as an apprentice with a baker in Reims, France. He fulfilled his military obligation by serving as a cook in the Army and then found work at a pastry shop in Paris. In 1974, he was hired by Gaston Lenôtre to open the Château France in New York City. It failed after three years, but Richard decided to stay in the United States. In 1977 he opened a pastry shop in Los Angeles, where he began experimenting with savory dishes on the side as he expanded the menu. In 1987, he opened Citrus, which offered a French interpretation of the local Californian cuisine in Los Angeles. The restaurant closed in 2001. His other restaurants included Citronelle and Central Michel Richard. In 2007, the James Beard Foundation named him outstanding chef of the year. He wrote several books including Richard's Home Cooking with a French Accent, Happy in the Kitchen, and Sweet Magic: Easy Recipes for Delectable Desserts. He died from complications of a stroke on August 13, 2016 at the age of 68.

He has written extensively about food & travel. He is a food critic for New York Magazine & write for Food & wine, as well as the Outdoors Column in The New York Times.

Bibliographic information