Desserts to Die for by Marcel Desaulniers

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By the prize-winning author of Death by Chocolate

Be warned: this is a book about extravagantly opulent, irresistibly mouthwatering, deliciously soul-satisfying, sometimes ethereal, at other times delightfully dense desserts. It is a book about delectable excesses and sensational pleasures.

Author Marcel Desaulniers is the prize-winning executive chef of the Trellis Restaurant and creator of the best-selling Death by Chocolate and The Burger Meisters, both of which won the coveted James Beard Award. As he writes here: "This book is not for the faint of heart. It is for anyone who loves the occasional indulgence....If sharing a piece of buttercream swathed cake seems like a sensual experience, this book is your next step toward paradise."

This is a book full of chocolate, mocha and pecans, gourmet sundaes and gourmet sorbets. The recipes range from the deliciously complex and ornate, like the Chocolate Voodoo Cake, to triumphantly reinvented, no-longer-ordinary old favorites such as fruit cake, jelly rolls, and sticky buns.

Just naming these unique creations is like reciting an honor roll of sinful delights: Mocha Almond Praline Snap, Chocolate Pecan Sour Mash Bash, Fallen Angel Cake with Golden Halos and Sinful Cream, Chocolate Caramel Hazelnut Damnation. The recipes for these and other spellbinding desserts are now revealed in full color.

Marcel Desaulniers is as masterly a teacher as he is a chef. His books and television shows have been used and seen by millions. With his foolproof instructions, Desaulniers takes the home cook by the hand and, in step-by-step detail, shows how even the most extravagant of these desserts can easily be made at home.

Indulge in these pleasures and dive into their delights -- this is a book of exhilarating excess.


About Marcel Desaulniers

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Marcel Desaulniers is the executive chef and co-owner of the Trellis Restaurant in Williamsburg, Virginia. A 1965 graduate of the Culinary Institute of America, Marcel has received several national awards, including "Food and Wine's" Honor Roll of American Chefs, the Who's Who of Food and Beverage in America, the prestigious Ivy Award from "Restaurants and Institutions, " the 1993 James Beard Award for Best American Chef Mid-Atlantic States, the highly coveted Silver Palate award from the International Foodservice Manufacturers Association, and the 1999 James Beard Award for Outstanding Pastry Chef in America. Marcel is the author of "Death by Chocolate, Desserts to Die For, An Alphabet of Sweets, " and " Death by Chocolate Cookies. Grand is a freelance photographer. His photographs have appeared in a variety of magazines.
Published January 1, 1995 by LITTLE, BROWN & COMPANY. 144 pages
Genres: Cooking. Non-fiction

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