Dessert is an exquisite indulgence that gives true pleasure, but in a duller world is completely expendable. The names of older desserts reflected this ... trifle, syllabub, flummery, and fool. Yet these charming concoctions live on to defy their names and prove their worth. This book, featuring over 600 full-color photographs, includes desserts that can be whipped up in minutes; others need to chill for a couple of hours (torture, but the results are worth it); and a few are works of art, oozing chocolate and cream, and demanding a day to be lovingly fussed over.

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