Los Angeles Classic Desserts by Grace Bauer, Hardcover | Barnes & Noble
Los Angeles Classic Desserts

Los Angeles Classic Desserts

by Grace Bauer
     
 

This gorgeous cookbook offers more than 40 recipes from famous Los Angeles restaurants, chefs, and caterers, along with photographs, history, musings, and stories. These recipes are knockouts for the eye and taste buds.

Overview

This gorgeous cookbook offers more than 40 recipes from famous Los Angeles restaurants, chefs, and caterers, along with photographs, history, musings, and stories. These recipes are knockouts for the eye and taste buds.

Editorial Reviews

The allure of this book is easily described: Irresistible dessert recipes from Los Angeles' most revered restaurants. Savor the menu: Mocha Macademia Nut Chocolate Cookie Ice Cream Sandwich from Spago; Classic Chiffon Cake from the Brown Derby; Tres Leches Cake from Ciudad; Frozen Key Lime Soufflé from Xiomara; Red Velvet Cake Pudding from Water Grille; and Japanese Chocolate Lava Cake with Green Tea Ice Cream from Katsu-Ya.

Library Journal
Bauer, who was trained at the California Culinary Academy's Le Cordon Bleu program, draws upon the diverse culture of Los Angeles and displays a variety of restaurants and food. Recipes list the originating restaurant and include photos of the restaurant and dessert. They range from Panna Cotta with Rose Petals and English Trifle, a strawberry, layered dessert designed to impress, to down-to-earth dishes, such as French Butter Cookies and Mrs. Knott's Boysenberry Pie, that are perfect for any occasion. A wonderful cookbook, especially for those familiar with the area.

Product Details

ISBN-13:
9781589807815
Publisher:
Pelican Publishing Company, Incorporated
Publication date:
09/03/2010
Pages:
96
Sales rank:
1,197,156
Product dimensions:
9.06(w) x 11.30(h) x 0.54(d)

Meet the Author

Grace Bauer is an author and personal chef with a passion for fine foods. A member of the California Restaurant Association and the James Beard Foundation, she trained at the California Culinary Academy's Le Cordon Bleu program. When not behind the stoves, she splits her time between New Orleans and Los Angeles.

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