Four Star Desserts
"A dessert can raise our spirits, celebrate an occasion, or even make an occasion."
-- Emily Luchetti
In Four-Star Desserts, renowned pastry chef Emily Luchetti shares her passion for creating—and eating—desserts, pastries and confections. Luchetti, who received high praise for her first book, Stars Desserts—which the San Francisco Chronicle said was "a collection almost too good to be true"—provides lovers of sweets with 150 new, delectable recipes.
Organized into chapters by chief ingredients, Four-Star Desserts has such chocolate desserts as Mocha Baked Alaska and Chocolate Malt Custard. Desserts with summer berries include Blueberry Lemon Cheesecake and Raspberry 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, or they can try Banana Tarte Tatin or Coconut Cream Pie with Mango and Blackberry Sauce using citrus and tropical fruits as the starring ingredients. In addition to the recipes for seasonal ingredients, there is a chapter on cookies and candies. It features some of Luchetti's best recipes, including Macadamia Nut Biscotti, Snappy Gingersnaps, Chocolate Nut Bark and Coffee Toffee.
Filled with forty luscious four-color photographs for mouth-watering inspiration, Four-Star Desserts reflects Luchetti's enormous talent as a teacher, dessert maker and baker. In addition to the "Ahead of Time Notes" and simple serving suggestions for every occasion, she guides home bakers with such a firm and reassuring hand that even the most inexperienced cook will achieve success.
Four-Star Desserts is a main selection of The Good Cook, a division of Book-of-the-Month Club. Emily Luchetti is the former executive pastry chef for Stars Restaurant in San Francisco. She is currently the chairwoman of the International Association of Women Chefs and Restaurateurs (IAWCR). Luchetti resides in Sausalito, California.
by Emily Luchetti
Food Styling by
(Harper Collins Publishers;
$32.50 / hardcover;
Reprinted with permission