The Robert Rose Book of Classic Desserts

This book makes the world of high class coffee shop desserts availible to every cook with a set of easy to follow and well thought through recipes. All the desserts I have made from this book reproduce that richness of flavor and balance of textures that one usually has to pay $20+ if such a cake is being purchased. It must be said that this book would not carry the seal of approval of the American Heart Association, unless it was drum-up business. Perhaps the most extravagent recipe, Cointreau Chocolate Decadence, calls for 10 egg yolks, over three cups of heavy whipping cream and nearly 2lbs of semi-sweet chocolate - and it tastes spectacular and is a great party piece which will feed and fill twelve with just one slice each. Personally I find the lack of "food fear" in this book refreshing, and that one small slice of one these desserts leaves me feeling satisfied, while a commercially made lowfat dessert just leaves me wanting more and thus consuming more calories - the great illusion of low fat foods. I this book even standard favorites like carrot cake and cheese cake come out exceptionally well and the pecan pie with maple syrup and an almond crumb crust stole the show when I took it to a Thanksgiving party. I would say that three kitchen items will really help out when attempting these recipes: 1) a kitchen aid mixer, 2) a food processor, and a dish washer - these are really sticky recipes. So as it says on the back cover "Go ahead - indulge yourself."