the appetizer:

DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas and Raquel Pelzel, includes recipes like King Cake; Chocolate Cupped Cakes with Coffee & Chicory; and Banana Pudding with Vanilla Wafer Crumble.

 

DamGoodSweet
Desserts to Satisfy Your Sweet Tooth,
New Orleans Style

by David Guas and Raquel Pelzel

DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style
Click to Buy DamGoodSweet

 

Beignets, Bananas Foster, Lemon Icebox Pie, Red Velvet Cake, Salted Caramels and Syrup-Soaked SnoBalls are just a few of the 50 recipes in DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style, the debut cookbook by New Orleans-bred pastry chef David Guas and food writer Raquel Pelzel. Food & Wine magazine chose it as one of the best dessert books of 2009.

Here is just a taste of what you will find inside some of the chapters:

In DamGoodSweet, bits of New Orleans history are revealed, like:

 
About the Authors

David Guas owns DamGoodSweet, a D.C.-based consulting company, and assists restaurants and restaurant groups in creating dessert menus and recipe development, among other things. He is the former Executive Pastry Chef for Acadiana, Ceiba, DC Coast, and Tenpenh restaurants in downtown D.C. David's recipes have been featured in Bon Appetit, Food & Wine, Cooking Light, and Chocolatier, among others. He is also a frequent guest on the Today Show. David lives in northern Virginia.

Raquel Pelzel is a cookbook author and food and travel journalist. She is the author of New Flavors for Desserts, and the coauthor of Two Dudes, One Pan; Simply Delicioso; and American Masala. A former Cook's Illustrated editor, Raquel's work has been featured in The Wall Street Journal, Saveur, Fine Cooking, Edible Manhattan and Edible Brooklyn. She lives in Brooklyn.

 

Buy DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style

 

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This page created July 2010