000			02783cam a22004094a 4500
999			_c270899 _d270899
001			14177375
003			OSt
005			20180509124232.0
008			051122s2006 nyua 001 0 eng
010			_a 2005033355
015			_aGBA664937 _2bnb
016	7		_a013517485 _2Uk
020			_a0821257447 (hardcover)
020			_a9780821257449
035			_a(OCoLC)ocm62342052
035			_a(OCoLC)62342052
040			_aDLC _cDLC _dBAKER _dGK8 _dUKM _dC#P _dYDXCP _dOCLCQ _dDLC
042			_apcc
043			_an-us-ny
050	0	0	_aTX773 _b.Z83 2006
082	0	0	_a641.8/6 _222
100	1		_aZuckerman, Kate. _eauthor
245	1	4	_aThe sweet life : _bdesserts from Chanterelle / _cKate Zuckerman ; photographs by Tina Rupp.
250			_aFirst Edition
260			_aNew York : _bBulfinch Press, _c2006.
300			_a223 pages : _billustrations (chiefly col.) ; _c27 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aErrata slip inserted.
500			_aIncludes index.
505			_aIntroduction -- 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.
520			_aSay 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.
650		0	_aDesserts.
710	2		_aChanterelle (Restaurant : New York, N.Y.)
942			_2lcc _c6 _hTX773 .Z83 2006