Desserts from the Famous Loveless Cafe by Alisa Huntsman

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Delicious Southern sweets and treats from a Nashville favorite.

Renowned for its Southern charm and superb comfort food, the Loveless Cafe in Nashville,Tennessee, serves some of the best desserts below the Mason-Dixon line. Aficionados of country cooking travel from near and far to sample the restaurant’s extraordinary sweets.

In Desserts from the Famous Loveless Cafe, pastry chef Alisa Huntsman takes the most beloved Southern ingredients and flavors—from sorghum to buttermilk, persimmons to pecans—and masterfully combines them to create desserts with a modern appeal. Big Momma’s Blackberry Jam Cake, Honey Chess Pie, Bourbon Peach Shortcake, Blueberry Skillet Cobbler, Coconut Chews, and Lady Lemon Bars are just a handful of the more than 100 irresistible recipes included in this ultimate guide to Southern desserts. Easy to make and even easier to eat, all of the favorite Loveless dessert recipes are included. With a foreword by bestselling author Lee Smith, essays extolling the virtues of the Southern palate, and full-color photos showing the delicious confections, this book will help anyone who can’t travel to Nashville or wait two hours for a table at this popular restaurant enjoy a taste of the Loveless at home.

About Alisa Huntsman

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Alisa Huntsman is a graduate of the Culinary Institute of America and the pastry chef at the Loveless Cafe. Since she arrived at the restaurant in 2005, Alisa has created a dessert menu that now rivals the Loveless's famous biscuits in popularity. An avid gardener, beekeeper, and baker, Alisa lives in Nashville with her husband and two daughters. She is also the author of Sky High: Irresistible Triple-Layer Cakes.
Published September 6, 2011 by Artisan. 232 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Desserts from the Famous Loveless Cafe

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The book is clean and unfussy, and the author's recipes can provide absolutely lip-smacking results for those brave enough to tackle such intimidating feats as latticed pie crusts and melting chocolate.

Sep 01 2011 | Read Full Review of Desserts from the Famous Love...

New York Journal of Books

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Made with a simple cake batter topped with a dollop of cream cheese batter, this recipe needed about twice as much cake batter as it produced to use up the cream cheese portion.

Sep 06 2011 | Read Full Review of Desserts from the Famous Love...

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