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Desserts to Die For

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This is a book full of chocolate, mocha and pecans, gourmand sundaes and gourmet sorbets. The recipes range from the deliciously complex and ornate, like the Chocolate Voodoo Cake, to triumphantly reinvented, no-longer-ordinary old favorites such as fruit cake, jelly rolls, and sticky buns. With his foolproof instructions, Desaulniers takes the home cook by the hand and, in step-by-step detail, shows how even the most extravagant of these desserts can easily be made at home. ...
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Simon & Schuster Books, 11/01/1995, Hardcover, Good condition. Poor dust jacket.

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Overview

This is a book full of chocolate, mocha and pecans, gourmand sundaes and gourmet sorbets. The recipes range from the deliciously complex and ornate, like the Chocolate Voodoo Cake, to triumphantly reinvented, no-longer-ordinary old favorites such as fruit cake, jelly rolls, and sticky buns. With his foolproof instructions, Desaulniers takes the home cook by the hand and, in step-by-step detail, shows how even the most extravagant of these desserts can easily be made at home.

In the delectably decadent follow-up to his James Beard Award-winning Death by Chocolate, internationally renowned chef Marcel Desaulniers presents recipes for 60 of his most sublime creations, including Chocolate Voodoo Cake, "24" Carrot Cake, and Lemon Blueberry Cheesecake.

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Editorial Reviews

From Barnes & Noble
Delectable and devilishly indulgent desserts from the chef of the Trellis Restaurant in Richmond, Virginia, and author of other favorites like Death By Chocolate and Death By Chocolate Cookies. Desaulniers brings creativity and artistry to his desserts, and the results are as impressive as they are delicious, yet still totally manageable for the home cook.
Publishers Weekly - Publisher's Weekly
A mordant wit leavens the invaluable culinary advice and stunningly extravagant, stylish recipes collected in this new offering from James Beard Award-winning DeSaulniers (Death by Chocolate), co-owner/chef of Trellis Restaurant in Williamsburg, Va. Aided by assistant chef Peavey, DeSaulniers begins with extensive notes from the test kitchen; given the labor and assembly required for these imaginative concoctions, he does his best to set the home cook up for success with tips on organization and ingredient selection. A few recipes are rich and simple, e.g., the ice creams; Mrs. D's Chocolate Caramels (from the author's mom); Toasted Brandy and Spice Pound Cake. Most are rich and complex-and seductive. Pillars of Chocolate with Cocoa Thunderheads, featuring skyscraper shapes of ganache-spread chocolate cake wrapped around blocks of ice cream rising from clouds of cocoa'd whipped cream will require hours, patience and skill, but will surely draw gasps of admiration and delight from those served. Raspberry-tipped, chocolate-draped, horn-shaped "bustiers'' poke perkily from mounds of raspberry-laced whipped cream in Chocolate Madonna. Chocolate Voodoo Cake bristles with long thin spikes of chocolate caramel adorning a molasses/chocolate-glazed, rum-soaked Zombie Cake. For the most ambitious efforts, DeSaulniers provides illustrations and recommends spreading preparation over days. This is a masterfully photographed collection, sure to inspire smiles, pleasurable overreaching and very sweet satisfaction. Homestyle and Better Homes and Gardens selections.
Library Journal
Desaulniers, chef/co-owner of Williamsburg's The Trellis Restaurant and author of Death by Chocolate (Rizzoli, 1992), loves rich, elaborate desserts-and desserts with "clever" names. Cooks can choose from Chocolate Caramel Hazelnut Damnation, Trick or Treat Ice Cream, and Chocolate Madonna (don't ask), among others. However, they are delectable, irresistible creations, and Desaulniers, who also hosts a popular cooking show on The Learning Channel, provides well-written, detailed descriptions for every step of even the most complicated recipes. Sure to have a wide appeal.
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Product Details

  • ISBN-13: 9780684811390
  • Publisher: Simon & Schuster
  • Publication date: 11/28/1995
  • Edition number: 1
  • Pages: 141
  • Product dimensions: 10.30 (w) x 10.36 (h) x 0.68 (d)

Read an Excerpt

From Chapter Four: NOSTALGIC INDULGENCES

MRS. D'S CHOCOLATE CARAMELS

YIELDS 50 CARAMELS

INGREDIENTS

1 teaspoon unsalted butter, melted
2 cups heavy cream
1 cup granulated sugar
1 cup light corn syrup
6 ounces unsweetened chocolate, chopped into 1/4-inch pieces
1 teaspoon pure vanilla extract
2 cups toasted walnut pieces


EQUIPMENT

Measuring cup, measuring spoons, small nonstick pan, cook's knife, cutting board, 10- by 15-inch baking sheet with sides, aluminum foil, pastry brush, 3-quart saucepan, whisk, rubber spatula, serrated slicer


MAKE THE INCREDIBLE CARAMELS
Line a baking sheet with aluminum foil. Lightly coat the foil with melted butter and set aside.

Heat the cream, sugar, corn syrup, and chopped chocolate in a 3-quart saucepan over medium heat. When hot, stir to dissolve the sugar and chocolate. Bring the mixture to a boil (about 20 minutes), then adjust heat to low and simmer slowly for 40 minutes, stirring frequently, until quite thick. Remove from the heat. Add the vanilla extract and stir to combine. Add the chopped walnuts and stir with a rubber spatula to combine. Pour the mixture onto the aluminum foil-lined baking sheet, using a rubber spatula to spread the mixture to the edges. Allow the mixture to stand at room temperature for 15 minutes, then refrigerate for 2 hours before cutting.

Turn the caramel out onto a cutting board. Use a serrated slicer to make 9 cuts across the width of the sheet of caramel at 1 1/2-inch intervals. Then make 4 cuts across the length of the sheet at 2-inch intervals. Individually wrap each caramel in plastic wrap or aluminum foil, and store in therefrigerator until ready to devour.

Copyright © 1995 Kenan Books, Inc.
Text copyright © 1995 Marcel Desaulniers

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