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 | In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here— mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crèpes. The book’s 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs à la neige to audacious concoctions such as tropical fruit– stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors’ masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisù; and the Austrian confections known as viennoiseries. Organized by main ingredient, the Grand Livre’s structure epitomizes Ducasse’s philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient’s true nature—not mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal “architecture” of some of the more complex creations. Alain Ducasse is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athénée in Paris, Alain Ducasse at The Essex House in New York, and Beige in Tokyo. In 25 years as a prominent chef, he has not only developed expertise in the culinary arts but also become successful as an educator and publisher. Frederic Robert has spent the last 25 years working side by side with Alain Ducasse, overseeing all the pastries, desserts, and breads for his restaurants. He has received numerous culinary awards. List Price: $ Price: $117.00   |
 | Transporting readers to three of the most romantic cities in the world, this beautiful book brings to life their old-world charms and architectural gems, and presents 150 impeccable recipes for recreating their legendary cakes and pastries in the home kitchen. With an attention to detail developed through years of teaching, the author explains how to make perfect accompaniments to a cup of coffee, as well as spectacular endings to elegant meals. Filled with food facts and lore (from when coffee first came to Vienna to the great Sachertorte controversy), this volume is a treat for armchair travelers and cooks alike. List Price: $ Price: $26.25 |
 | Decidedly not low-calorie or low-fat, these creations are certain to produce oohs and ahs at a dinner party. Fabulous temptations like Mango Tart Tartin with Pastry Cream and Chocolate Pastry, or Butterscotch Pudding in a Chocolate Crumb Crust with Fudge-Topped Toffee Cookies and Chocolate Lace Cigarettes. Best of all, these forty restaurant-worthy desserts are each composed of several building block recipes (145 recipes in all) that taste great on their own. Home cooks can wow guests with an elaborate Apple Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream or just serve the delicious gingerbread for a family meal. No matter the choice, the outcome is incredible! List Price: $ Price: $24.50 |
 | For this collection, unmatched in the field of dessert cookbooks, Richard Sax devoted more than a decade to searching out and perfecting 350 of the world's best and most beloved home desserts. Everything the cook longs for is here: cobblers and crisps, cakes and cookies, puddings and souffles, pies and pastries, ice creams and sauces. Extensive sidebars — profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works and excerpts from fascinating old recipes—make this an indispensable, lively volume. List Price: $ Price: $24.50 |
 | Chanterelle is a beloved, award-winning New York City restaurant that has been critically acclaimed since its founding 25 years ago. A great part of a perfect meal is one of the truly spectacular--yet comforting--desserts. Kate Zuckerman, Chanterelle's pastry chef, creates exquisite treats that draw upon her culinary travels all over the world and her vast experience as a four-star pastry chef in Boston, San Francisco, and New York. The Sweet Life offers not only detailed, delicious recipes for every kind of dessert from tarts and cakes to custards, soufflés, and frozen desserts, but also in-depth explanations of methods and of chemical changes that occur in baking, along with fascinating histories and descriptions of key ingredients. Zuckerman possesses the remarkable ability to create gourmet desserts that home cooks can actually craft in their own kitchens. Her warm, accessible tone will appeal to both the beginner and the advanced pastry cook. So whether making the Crispy, Chewy Chocolate Chip Cookies or the Cardamom and Honey Pistachio Nougat Glacé, readers will know they are in good, capable hands. Kate Zuckerman has been pastry chef at four-star restaurants such as Biba (Boston) and Firefly (San Francisco). Her desserts have been featured in the New York Times and Food & Wine. She lives in New York City. List Price: $ Price: $22.04 |