Product Description

Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth By Jill O Photographs by Leigh Beisch"Chocolate Caramel-Pecan SoufflT Cake . . . Cinnamon-Donut Bread Pudding . . . Double-Crumble Hot Apple Pies . . . Giant Coconut Cream Puffs . . . Here'

Product Details

• Amazon Sales Rank: #23542 in Books
• Brand: Chronicle Books
• Published on: 2007-08-13
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 168 pages

About the Author
Graduate of the Cordon Bleu Cooking School in London, Jill O'Connor has authored Phyllo, Easter Treats, and Simple French Desserts. She lives in Coronado, California.

Leigh Beisch is a San Francisco-based photographer. Her work has appeared in Irish Puddings and Gentlemen, Start Your Ovens.

Customer Reviews

Great book, a must for anyone who enjoys baking
I have made 3 recipes out of this book so far and I've only had it for a week! Each one has been great! I do agree with people that the font is very hard to read, so get out your good glasses and go for it. Lets face it can you go wrong with chocolate soup with cinnamon toast pound cake croutons??? Oh the pound cake is made with cream cheese....good! What about chocolate mascarpone cheesecake pots with shortbread spoons. Nothing like eating it all and the cheesecake pops. I took some to work and could have got 3 orders for them. There are several more I can't wait to try!

Absolutelly great!
A delightful book with great recipes - and full of tips. Unfortunatelly, not enough photos and has no reference to weights in Kg.

Diabetic shock in a book
Like most Chronicle cookbooks this one is beautifully laid out, with fun colors and designs, gorgeously delectable photographs of some of the recipes, and a simple, easy-to-read and -follow recipe format. It includes basic notes on equipment and ingredients.

Chapter 1 focuses on chocolate, with delights ranging from the somewhat familiar (Heart of Darkness Brownies, which are stuffed full of mouth-watering sinful ingredients) to the gourmet (Dark Chocolate Soup with Cinnamon-Toasted Pound Cake Croutons).

Chapter 2 is all about puddings. I don't know how anyone could resist such delights as Butterscotch Pots or Sticky Toffee Pudding. However, while I found the Coconut Milk-Cream Cheese Flan to be absolutely irresistible, the coconut flavor was so understated, as was the flan-like character, that it tasted as though it was a slightly smoother than normal crustless cheesecake with caramel sauce. Don't get me wrong, that's utterly sinful and delicious, but when you're expecting coconut flavor and hear the word 'flan' it's just not what you're expecting.

Chapter 3 is all about cookies, cakes, and pies. As much as I wanted to try the Gooey Caramel Butter Bars or the Honey Caramel-Pecan Phyllo Slices, I couldn't resist making the Nutty Coconut Macaroons (macaroons with three different kinds of toasted nuts in them). They were absolutely delightful, although the recipe's assertion that they would keep for up to two days in an airtight container didn't work out entirely well.

Finally, chapter 4 is filled with items 'for the kid in all of us'. Cheesecake milkshake sounds awesome, and someday I'll surely break down and make the Gingersnap Dulce de Leche Ice-Cream Sandwiches. But the piece de resistance must be the Quicky Sticky Biscuits. If you think you've had good sticky buns then you have to try these. I can still taste every nuance of pecan, sticky sauce, and buttery biscuit.

If you have good willpower and aren't worried about your fat or sugar intake, then absolutely pick up a copy of this cookbook; its recipes will bowl you over. As for me, I'm going to hide it in a deep, dark corner of the house and pray that I forget where I put it.