Festive desserts made fuss-free with new techniques and more than 120 step-by-step color photographs. Contains more than 200 easy recipes for creations as tempting to the eye as to the palate.From Publishers Weekly:
Sorosky defines a dessert lover as "one who plans an entire meal around dessert." The dishes that can be made from the delectable recipes in her third cookbook (Cookery for Entertaining, etc.) certainly deserve to be the center of attention at most meals. White chocolate cheesecake, blackberry cobbler, peanut butter ice cream pie with hot fudge sauce, southern praline maple mousse, caramel custard, raspberry floating islandsthe list of rich indulgences goes on. The author explains the basics for assembling these simple recipes, with discussion of ingredients and equipment, and she devotes a brief section to garnishes. Sorosky runs a cooking school/cookware shop in California. 30,000 first printing; $30,000 ad/promo; author tour. Foreign rights: Harper. October
Copyright 1985 Reed Business Information, Inc.
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