Four-Star Desserts

I like Ms. Emily's style. Her desserts are simple yet delicious and gorgeous. I also got her Ice cream book (as a present from a pastry chef that had the pleasure to work with Ms Emily). am converted. She is one of my favorites. Thanks to you Molly!!!

A photograph in Four Star Desserts of a blackberry roulade, unadorned and pure, was the reason I bought the book. I must have baked that cake six times over the next week. Everyone thought I was crazy. I used her technique (for almond ice cream) of steeping almonds in milk to make an almond-infused brioche bread pudding, and her chocolate "brulee" topped my coconut custard. This book has given me pleasure and has sparked ideas for my own inventions. I am a pastry chef, too, and I can't get enough of Emily Luchetti.

I tried the espresso angle food cake with the hot fudge rum sauce. Both were absolutely delicious, and my dinner party friends raved for weeks. Of course I didn't skimp when it came to the chocolate; I used Ghiradelli.