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Title: Four-Star Desserts by Emily Luchetti ISBN: 0-06-017315-7 Publisher: HarperCollins Pub. Date: October, 1996 Format: Hardcover Volumes: 1 List Price(USD): $32.50 |
Average Customer Rating: 4.33 (6 reviews)
Rating: 5
Summary: stunning sweets for any kitchen
Comment: These receipes are flawless and nearly fool-proof! Over a dozen of these sweets have become family favorites. Emily Luchetti's desserts are simply stunning in flavor and simple to prepare. She gives comprehensive instructions that are easy to follow, always resulting in a wonderful treat. Her receipes must be well tested for the home kitchen, because I have never had a problem producing the desired result. For a cook who is more at ease making savory dishes, Emily makes sweets enticing and approachable. When you consistently get great results, you are ever-encouraged to try another and another and another dessert until you can master many! By far, her two books on desserts are the best I have discovered for sweets. Look no further!
Rating: 4
Summary: A really, really wonderful desserts cookbook
Comment: Emily Luchetti's earlier cookbook, "Stars Desserts," was filled with desserts she had developed as pastry chef at the famed Stars Restaurant in San Francisco. "Four-Star Desserts" expands upon that repertoire and continues to support her reputation for deft yet simple taste combinations. That said, I have a couple of minor quibbles with her cookbook. How, for instance, can she possibly characterize her Warm Zabaglione with Strawberries as "a light dessert for those watching their waistlines" when one of the five ingredients is six egg yolks? How can she instruct her readers to indefinitely refrigerate her Chocolate Nut Bark, when doing so almost ensures that it will absorb odors from other refrigerated items? She also, in recipes employing the use of raw eggs, makes no mention of the dangers associated with eating them.
Fairly minor quibbles aside, though, "Four-Star Desserts" is a treat. For all her formidable talent, Luchetti has a magical touch at creating recipes that even inexperienced cooks will feel confident in trying. The recipes are nicely laid out with ingredients and required equipment on the left-hand half of the page, and instructions on the right. Each is preceded with her thoughts on what makes that particular dessert memorable, as well as tips on making it as successful as possible. Having Emily Luchetti at your elbow in the kitchen is a very good thing, as is this book.
Rating: 5
Summary: Emily Luchetti Rocks
Comment: A photograph in Four Star Desserts of a blackberry roulade, unadorned and pure, was the reason I bought the book. I must have baked that cake six times over the next week. Everyone thought I was crazy. I used her technique (for almond ice cream) of steeping almonds in milk to make an almond-infused brioche bread pudding, and her chocolate "brulee" topped my coconut custard. This book has given me pleasure and has sparked ideas for my own inventions. I am a pastry chef, too, and I can't get enough of Emily Luchetti.
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Title: A Passion for Desserts by Emily Luchetti, Minh Wass ISBN: 0811831787 Publisher: Chronicle Books Pub. Date: October, 2003 List Price(USD): $35.00 |
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Title: Stars Desserts by Emily Luchetti, Jeremiah Tower ISBN: 0060166886 Publisher: HarperCollins Pub. Date: November, 1991 List Price(USD): $35.00 |
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Title: Chocolate Desserts By Pierre Herme by D. Pierre/Greenspan Herme ISBN: 0316357413 Publisher: Little Brown & Company Pub. Date: 20 September, 2001 List Price(USD): $40.00 |
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Title: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg ISBN: 0471359254 Publisher: John Wiley & Sons Pub. Date: 22 February, 2002 List Price(USD): $65.00 |
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Title: Grand Finales : The Art of the Plated Dessert by Tish Boyle, Timothy Moriarty ISBN: 0471287695 Publisher: John Wiley & Sons Pub. Date: 08 October, 1996 List Price(USD): $55.00 |
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