Gooey Desserts: The Joy of Decadence

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9781559583541: Gooey Desserts: The Joy of Decadence

Every rich, creamy, and delicious dessert--including French silk pie, velvet cream custard, and cream-and-sugar slave--in this unique collection shares a common element: gooeyness.

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From Booklist:

It's indicative of Americans' unique love of high-calorie sweets that food editor Corn has difficulty defining gooey. Her attempt is this: "Hyperbole is part of the allure of gooey desserts. They're bigger, taller, lusher, richer." But she has no trouble compiling a 140-recipe collection that contains absolutely no nutritional analysis information. The closest she comes to reducing calories is in six dishes, appropriately placed at the back of the book and entitled "getting the goo without the gotcha." Other than that brief nod to weight watchers, she advocates--and names--all things decadent, such as custard obsession, chocolate bondage with lush chocolate sauce, lips of the beauty, the ultimate vanilla pudding cake, and mascarpone cheesecake in Mexican chocolate crust with pecans, among others. Barbara Jacobs

From Library Journal:

Corn's collection of oozingly sweet, often devastatingly rich desserts comes as the perfect antidote to the low-fat dessert cookbooks flooding the market. The chapter titles conjure up irresistible images, from "Chocolate Goo" to "Great Gooey Classics"--creamy puddings, lots of caramel, the currently ubiquitous molten chocolate cakes, not to mention childhood delights like Hello Dollies and Crispy Rice Bars. Corn knows her audience well; as a newspaper food editor, she received more requests for dessert recipes than for any other category. Recommended for most collections.
Copyright 1993 Reed Business Information, Inc.

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