Los Angeles Classic Desserts

Los Angeles Classic Desserts

by Grace Bauer
     
 

Glamorous and glitzy, historic and classy, fast and flavorful, Los Angeles has it all. This collection of fifty favorite dessert recipes from the city's most iconic restaurants past and present showcases all the sweetness and sparkle that makes the L.A. restaurant scene one of the finest in the world. Now home chefs and world-class gourmands alike can enjoy the Tres… See more details below

Overview

Glamorous and glitzy, historic and classy, fast and flavorful, Los Angeles has it all. This collection of fifty favorite dessert recipes from the city's most iconic restaurants past and present showcases all the sweetness and sparkle that makes the L.A. restaurant scene one of the finest in the world. Now home chefs and world-class gourmands alike can enjoy the Tres Leches Cake from Ciudad, Frozen Key Lime Soufflé from Xiomara, Red Velvet Cake Pudding from Water Grille, and dozens more.

The diverse and vibrant spirit of Los Angeles is reflected in its flavorful food. From Brioche Bread Pudding from Comme Ca and Melisse's Fruit Crepe with Mousse to Loteria's Flan de Cajeta and Mandarin Bread Pudding from Big Sugar, each dish presents a different aspect of fine after-dinner dining in the Entertainment Capital. Accompanied by a bit of history, gorgeous photographs, and a little insider culinary lore, the entries include selections from legendary establishments of the past, such as the Brown Derby and its Grapefruit Cake, to the newest, freshest flavors including Panna Cotta with Rose Petals from Il Cielo and Briquats from Dar Maghreb.

This cookbook is part of Pelican's Classic Recipes Series, which includes books celebrating the culinary traditions of New Orleans, Savannah, Charleston, Dallas, Houston, and Atlanta.

Read More

Editorial Reviews

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:
1,441,566
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.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >