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.
|Product dimensions:||7.55(w) x 9.42(h) x 0.82(d)|
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