The sweet life : desserts from Chanterelle /
Kate Zuckerman ; photographs by Tina Rupp.
- First Edition
- New York : Bulfinch Press, 2006.
- 223 pages : illustrations (chiefly col.) ; 27 cm.
Errata slip inserted. Includes index.
Introduction -- 1. Tarts -- 2. Cakes -- 3. Cookies -- 4. Custards, pudding, cremes, and mousses -- 5. Souffles -- 6. Ice creams, sorbets, and frozen desserts -- 7. Roasted fruits and fruits soups -- 8. Chocolates and candies -- 9. Edible garnishes and snacks -- 10. Sauces and creamy accompaniments -- Acknowledgments -- Sources of unusual ingredients -- Index.
Say the word "Chanterelle" to a food-loving New Yorker and the first thing she thinks of is the beloved restaurant that put SoHo on the culinary map in 1979 and is now approaching its 25th anniversary in its new location in Tribeca. Kate Zuckerman, Chanterelle's pastry chef, has met and exceeded the high expectations of the restaurants' founders, David and Karen Waltuck, by creating exquisite desserts that draw upon her vast culinary experiences - both as a 4-star pastry chef in Boston, San Francisco and New York - and through her culinary travels to countries such as India. The Sweet Life offers not only detailed, delicious, recipes for every kind of dessert from tarts and cakes to custards, souffles and frozen desserts but also detailed descriptions of methods, chemical changes that occur and a fascinating history and description of key ingredients. Zuckerman possesses the ability to create gourmet desserts that home cooks can actually craft in their own kitchens. Her warm, accessible tone will appeal to both beginner and advanced pastry cooks - so whether you're making maple ginger ice cream or a double chocolate espresso cookie, readers will know they are in good, capable hands.