Product Details

• Amazon Sales Rank: #383335 in Books
• Published on: 1996-10
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 256 pages

From Publishers Weekly
"I bake desserts because it makes people happy to eat them," explains Luchetti (Stars Desserts), former pastry chef at San Francisco's Stars restaurant. The 150 sophisticated, unfussy recipes here will make people happy twice over?as they cook and as they eat. Luchetti believes a dessert should have only three primary flavors, and she creates intriguing flavor combinations such as Pineapple Banana Compote with Mango Sauce; Warm Bittersweet Chocolate Tartlets with Spiced Almonds; and Raspeberry Lemon Buttermilk Pie. Of note is the organization of recipes, most of which are arranged by principal ingredient into such chapters as "Citrus and Tropical Fruits," "Summer Berries" and, of course, "Chocolate." Luchetti's range is extensive, embracing the elegant and inventive (Triple-Striped Chocolate Semifreddo with Chocolate Caramel Sauce; White Chocolate Mousse with Raspberries; and White Chocolate Raspberry Brittle), the light (Souffleed Crepe with Mixed Berries), the time-consuming (Mocha Hazelnut Torte) and the simple (Peach Blackberry Cobbler; Bing Cherry Dumplings). There is a section on making garnishes like Candied Cranberry Clusters, Caramel Strawberries and Chocolate Nut Bark, as well as cookies such as Chocolate-Dipped Peanut Butter Cookies and Orange Pecan Florentines. A final, reference chapter includes recipes for pastry doughs, sauces and ice creams. The appealingly designed pages display ingredients listed on one side next to directions in a wider column; most fit on a single page and include presentation tips and ahead-of-time notes. Photos not seen by PW. BOMC/Good Cook selection; author tour.
Copyright 1996 Reed Business Information, Inc.

From Library Journal
Luchetti's first book of delectable desserts, Stars Desserts (LJ 10/15/91), appeared when she was executive pastry chef of Stars, the acclaimed San Francisco restaurant. Her new "four-star" collection is equally mouth-watering: Chocolate-Caramel Bread Pudding, Spiced Cheesecake with Walnut Crust, Orange Pecan Cream Sandwich. Luchetti goes for flavor above all, disdaining those architectural creations some pastry chefs are so fond of, and her desserts are unusual without being trendy. Recipes are organized by major ingredient (Chocolate, Summer Berries, etc.), with a separate chapter on cookies and candies; the instructions are straightforward and concise. Highly recommended.
Copyright 1996 Reed Business Information, Inc.

From the Publisher
WIth more than 40 Lush four-color photographs, this glorious cookbook from the chef whose first book, Stars Desserts , was highly acclaimed, provides lovers of sweets with 150 new, delectable recipes.

Renowned pastry chef Emily Luchetti received high praise for her first book, Stars Desserts , because her recipes were delicious, elegant, and clearly written. Both experienced bakers and novices found that they were easy to follow and yielded extraordinary results.

In her new book, Four-Star Desserts , Emily Luchetti offers 150 creative interpretations of classic desserts from around the world, presented in the most accessible, contemporary manner and accompanied by beautiful four-color photographs. The recipes are organized into chapters by chief ingredients. There are chocolate desserts such as Mocha Baked Alaska and Chocolate Malt Custard and desserts with summer berries such as Blueberry Lemon Cheesecake and Rasberry Tartlets with Ginger Pastry Cream. With fall fruits and nuts, cooks can make Toasted Almond and Sour Cherry Strudel and Pumpkin Souffle with Apple Caramel Sauce, and with citrus and tropical fruits they can try Banana Tarte Tartin or Coconut Cream Pie with Mango and Blackberry Sauce. In addition to the recipes for seasonal ingredients, there is a chapter on cookies and candies. It features some of Emily's best recipes, including Macadamia Nut Briscotti, Snappy Gingersnaps, Chocolate Nut Bark, and Coffee Toffee.

Customer Reviews

Simple and great.
I like Ms. Emily's style. Her desserts are simple yet delicious and gorgeous. I also got her Ice cream book (as a present from a pastry chef that had the pleasure to work with Ms Emily). am converted. She is one of my favorites.

Thanks to you Molly!!!

the title fits the book for the most part
Having read the first book "Stars Desserts", I found this collection of recipes to be a bit disappointing in comparison although it is still very good.
The author writes in her introduction that she likes to create desserts with no more than 3 flavors and she offers many good recipes that fit this profile. Examples include chocolate desserts like eclairs with pear-flavored filling and chocolate glaze, mocha hazelnut torte, and chocolate souffle with coffee caramel sauce. Just as in her first book, she continues to shine with her egg-based desserts like the souffles and icecreams. The chestnut crepes with orange honey icecream and the baked apricots with vanilla icecream and almond praline were comforting and earthy while other choices include the pumpkin souffle with apple caramel sauce or the Grand Marnier souffle with chocolate caramel sauce. Caramel as a flavor is obviously a favorite of Ms Luchetti as it is prominantly featured in this book as well as the original "Stars". She continues with traditional desserts with a twist like baked apples with caramel rum-raisen sauce and figs simmered with honey and Marsala wine, served with a ginger cream sauce. Other favorites of mine were the cherries jubilee with brandy and almond icecream, blueberry lemon cheesecake with cornmeal crust, and the banana cardomon cake.
This book was excellent on many counts however, was marred by some not-so-great recipes. For all of the recipes I wrote about above, there were an equal amount of recipes that didn't appeal to me at all. The problems seem to be centered around the presentation in assembly. The desserts just didn't seem to be designed well. Examples are the plum biscuits, pear-pecan napolean, mini croquembouche tower, chocolate-filled filo, rasberry champayne cake, berry buns, banana sherbet with chocolate cream sauce, baba rum cake filled with chocolate pastry cream, bing cherry dumplings, and oat crisps with blueberries. The latter dessert would of been so much better if it had been an oat crust with a blueberry filling and presented as a tart. The berry bun appeared to be based on the chinese steamed bun, but the berries in the center reminded me of something unpleasant. When I saw the photo, all I could think of was a scab...an injury of some sort. It didn't look appetizing at all.
Even with these misfits, the book is still really good anyway. The main thing is that I think Luchetti tried too hard sometimes and was overly creative. A lot of recipes in this book center on fruits and to me, it may be a matter of preference on my part. I like homestyle presentations for fruit like cobblers, crisps, and pies. An excellent book that features great fruit desserts of this calibur is "Baking with Jim Dodge" by the same author. Luchetti takes more of a 'composed' stance in her creation of fruit desserts. No matter...a very good book none-the-less.

stunning sweets for any kitchen
These receipes are flawless and nearly fool-proof! Over a dozen of these sweets have become family favorites. Emily Luchetti's desserts are simply stunning in flavor and simple to prepare. She gives comprehensive instructions that are easy to follow, always resulting in a wonderful treat. Her receipes must be well tested for the home kitchen, because I have never had a problem producing the desired result. For a cook who is more at ease making savory dishes, Emily makes sweets enticing and approachable. When you consistently get great results, you are ever-encouraged to try another and another and another dessert until you can master many! By far, her two books on desserts are the best I have discovered for sweets. Look no further!