New Orleans Classic Desserts: Recipes from Favorite Restaurants
Pilgrims to the Big Easy return home with fond memories of sweet treats offered at the end of a long brunch or big dinner in one of the many great restaurants crowding New Orleans' byways. Wohl has brought together dessert recipes from the city's eateries and bakeries. Chef Robert Barker takes the flavors of a cup of spiced Cafe Brulot and exalts them into a pudding cake. Celebrity chef Emeril Lagasse shows his penchant for pies with a caramel-topped banana cream pie and a dark chocolate pie. The indomitable Leah Chase's sweet potato pie shows off southern heritage. Bread pudding fans can choose among the classic version, a more sophisticated souffleed example, and one with white chocolate. Wohl's informative background notes offer intriguing morsels on each dessert's uniqueness. And the^Bauthor's own vividly appetizing full-color photographs rendered in extreme close-up may seduce readers into virtually licking the book's pages.Mark KnoblauchCopyright © American Library Association. All rights reserved