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A city rich in food diversity, New Orleans is as much a city of banana cream pie as it is crawfish boil. In DamGoodSweet, pastry chef David Guas and food writer Raquel Pelzel delve into the rich fabric of the home-style sweets of New Orleans and its surrounding area. Through 50 amazing desserts, from traditional beignets, red velvet cake, and pralines to the lesser-known Roman chewing candy and calas fried rice cakes, Guas and Pelzel transport cooks from their home kitchens into the giant dessert gumbo that is New Orleans. Through instructional and anecdotal headnotes, plenty of great tips, and fun stories, DamGoodSweet is completely dedicated to the pastries and desserts of a unique American city.
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"Your desserts have always been the talk of the town and your reputation as a pastry chef is equal to none. We are looking forward to the unveiling of more of your wonderful creations."About the Author:
Raised in New Orleans, David Guas is the former Executive Pastry Chef for four of Passion Food Hospitality’s restaurants. In 2004, Guas was awarded the title of Pastry Chef of the Year by the Washington Restaurant Association. He is currently a consultant to restaurants and restaurant groups with his firm DamGoodSweet. David has appeared on The Today Show. He lives in Washington, D.C.
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