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Charlie Trotter's Dessertsby Charlie Trotter
Synopses & Reviews
1999 James Beard Award Winner
Cooks, book buyers, and food lovers have come to expect the lavishly unexpected from master chef Charlie Trotter, and his fourth large-format, gorgeously photographed cookbook, Desserts, delivers the ultimate indulgence. Chapters focus on ingredients ranging from the delightfully familiar (berries, custards, and spices) to the unusual (vegetable- and grain-based desserts), including 100 show-stopping desserts, such as:
• Huckleberry Tuiles with White and Golden Peach Compote and Huckleberry Sherbet
• Cranberry and Walnut Tart with Cranberry Ice Cream, Cranberry Sauce, and Caramel-Lime Sauce
• Chocolate Macadamia Nut Cake with Coconut Froth and Sugar Cane Ice Cream
With over 125,000 copies of the first three books in print, Trotter's series has seduced amateur and professional cooks everywhere, and Desserts is the icing on a most enticing cake.
A large-format illustrated cookbook which focuses on ingredients ranging from familiar berries, custards and spices, to unusual vegetable and grain-based desserts. Among the desserts are cranberry and walnut tart with cranberry ice cream, cranberry sauce and caramel-lime sauce and chocolate macadamia nut cake with chocolate froth.
Cooks, book buyers and food lovers have come to expect the lavishly unexpected from master chef Charlie Trotter, and his fourth large-format, gorgeously photographed cookbook, "Desserts", delivers the ultimate indulgence. Full color.
About the Author
CHARLIE TROTTER is the author of 14 cookbooks and three management books and is an eight-time James Beard Award winner. He is the chef and owner of the legendary Charlie Trotter's, which recently celebrated its 20th anniversary, as well as Trotter's To Go in Chicago. He recently founded C in Los Cabos, Mexico, and Restaurant Charlie in the Palazzo Hotel at the Venetian Resort and Casino in Las Vegas.
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