"Fantastic creations with even more fantastic names are par for the course." KQED "Bay Area Bites"
"Elizabeth Falkner's new Demolition Desserts is rare among cookbooks. She avoids the reverent or fake folksy tone so common in the genre and manages to serve up some genuine fun-alonside recipes for the kinds of rocking desserts that put her San Francisco restaurant Citizen Cake on the map." San Francisco Chronicle
Gift Books for Cooks: "This pastry chef's desserts are not only daring, hilarious, and spectacular to behold, they're downright delicious." Bon Appétit
One of the Best Cookbooks of the Year 7 x 7 Magazine
One of the Best Cookbooks of the Year Angeleno Magazine
"Like Falkner, the book is inventive and transcendent of the norm, breaking down the classics and reconstructing them in a way that makes them fun, appealing, and delicious." Atlanta Journal Constitution
"San Francisco sweet tooths swoon at the thought of one of Elizabeth Falkner's utterly delicious, wonderfully whimsical creations." Bon Appétit
"Demolition Desserts is as hip, stylish, and sassy as its author. A little punk, a little rock 'n' roll, a lot delicious, and all so Elizabeth. Every recipe is bold and imaginative, yet each delivers what every sweet should: a big serving of old-fashioned comfort. This book is bound to enlighten, inspire, and delight." Dorie Greenspan, author of Baking: From My Home to Yours
"Crazy, smart, and beautiful, this collection of Elizabeth's maniacally delicious food is as provocative intellectually as it is satisfying emotionally. Demolition Desserts represents the best of the new generation of hot chefs who have not forgotten food that tastes timeless and delicious." Mario Batali, chef and author
"Reading this book makes me want to try all the recipes, proof of Elizabeth's originality and creativity. Nothing here is for show; everything is about taste and the pleasure that comes from tasting. All of the recipes, whether Shagalicious, Rosebud, S'More A Palooza, or any of the others, tempt me, and the book's humor makes it a joy to read." Pierre Hermé, chef and co-author of Desserts by Pierre Hermé
"Elizabeth Falkner is the ultimate sugar mama. This was the best tasting book I ever read." Robin Williams
"Curiosity and creativity are what make Elizabeth Falkner such a remarkable pastry chef. Demolition Desserts reveals in clear, unmistakably passionate language how her imagination and skill lead to an almost unending flow of delicious and visually striking treats. This book succeeds superbly at both teaching and inspiring." Robert Steinberg, co-founder of Scharffen Berger Chocolate Maker
"Elizabeth is one of the most creative chefs around. In this dazzling book, she brings her beautiful and delicious desserts home for all to enjoy." Traci Des Jardins, chef/owner of Jardinière
San Francisco chef Falkner, a former art school student, thinks of dessert as an art form. For those who don't want to wait over an hour at her famed Hayes Valley restaurant/bakery Citizen Cake for her unique "dessert landscapes" and stunning parfaits, Falkner has penned home-kitchen versions of her edible masterpieces. Before diving into balsamic-apple reduction, eggless lemon curd and Concord grape tapioca, Falkner primes readers on ingredients and equipment. Though most recipes include "minimalist versions," this book is most geared toward seasoned bakers who won't quail at suggested time lines starting a month in advance or five-page instructions for Tiramisushi-cocoa roulade sponge cake with marsala mascarpone filling and mocha-rum dipping sauce, to be consumed via biscotti chopsticks. Amateurs may prefer to spend time at the back of the book with the somewhat more manageable recipes for cupcakes and drinks. Color photographs and anime-style drawings help capture the magic of Falkner's desserts, extravagant and emblematic of her commitment to "balance and restraint." (Oct.)Copyright 2007 Reed Business Information
Falkner is a well-known San Francisco-based pastry chef with a unique style. Citizen Cake was her first pastry shop, now expanded into a full-scale restaurant; she recently opened the smaller Citizen Cupcake. The term demolition dessertsrefers to her creative approach: she likes to "turn [a classic] dessert upside down and come up with a new way to look at it and eat it." Her exotic compositions have names like Suddenly Last Summer (peaches with wine and honey, walnut-thyme streusel, sweet cream reduction, and olive oil phyllo crisps), and the presentations are dramatic. She offers 65 recipes here, and although generally they are fairly complicated, most of them include make-ahead information along with a "minimalist version." The book features a cutting-edge design, and there are color photographs throughout. For most baking collections.