Product Description

Beloved pastry chef and best-selling author Emily Luchetti lives by the simplest truth: There's always room for dessert. Why try to resist creamy chocolate cheesecake, fresh berries layered with honey cream, or homemade sorbet? Besides, with Emily's insider secrets, whipping up delicious treats for family and friends is fun! A longtime dessert lover, Luchetti shares an impressive - yet deceptively easy - array of recipes that regale the fruits and pure flavors of each season. From frequently used basics like melt-in-the-mouth tart shells, luxe crème fraîche, and chocolate sauce, to creative twists on old favorites such as Raspberry Ice Cream Sandwiches and Espresso Cupcakes, each of these pleasures will leave home cooks wanting to try the next. With just one bite of Lemon Raspberry Bread Pudding, one sip of a soothing Bourbon Milkshake, and one whiff of a Chocolate Mocha Truffle, anyone with a sweet tooth will understand why this book is an irresistible must-have.

Product Details

• Amazon Sales Rank: #317022 in Books
• Published on: 2003-10
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 192 pages

Features

• ISBN13: 9780811831789
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author
Emily Luchetti is the executive pastry chef at Farallon and spent seven years as pastry chef at Stars restaurant. She has authored two books, Stars Desserts and Four Star Desserts. She lives in the Bay Area. Paul Moore is a San Francisco based photographer whose work has been published worldwide. Minh + Wass (Ngoc Minh and Julian Wass) is a husband-and-wife photography team who specialize in food and lifestyle shots for books and magazines. After 10 years in New York, they recently relocated to Paris.

Customer Reviews

Some great recipes, but some disappointments
Some wonderful, innovative and challenging recipes. Problems: who needs a recipe for a milkshake? And a real lack of pictures of the dishes. I don't need a picture of a whisk, but I sure could use one of the finished dessert!

Disappointing
I am a CCA student in San Francisco. I needed a dessert for my Plated Desserts class so tried the citrus cake, recommended by another reviewer. It took the better part of a Saturday to make. The crumb of the cake was very coarse and the glaze was thick and would in no way pour, even after I added double the amounts of the liquids specified. It left a distinct powdery, almost dirty, taste in my mouth. I did not use this cake in class. Our class desserts are served in the Bistro restaurant on the 1st floor school's south campus. Additionally I was intrigued by the cookies pictured on the back of the dust jacket. It appears that the recipe for those cookies is not in this book. There were not enough pictures in this book either. At this point, I am reluctant to try another recipe and would not recommend this book to anyone.

An excellent choice
This is my favorite dessert cookbook. I've never been disappointed by a recipe (that's quite a feat), and her instructions are remarkably accurate and clear: it always turns out just like she says. I especially recommend the Citrus Cake (if you have three hours to make it!) or the Chocolate Mousse Cake.