Four-Star Desserts

by Emily Luchetti

A world-renowned pastry chef offers 150 creative interpretations of classic desserts from around the world, including Mocha Baked Alaska, Blueberry Lemon Cheesecake, Macadamia Nut Biscotti, and Coffee... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0060173157
• ISBN13: 9780060173159
• Release Date: January 1996
• Publisher: HarperCollins Publishers
• Length: 256 Pages
• Weight: 1.90 lbs.
• Dimensions: 0.8" x 7.5" x 9.4"

Customer Reviews

Simple and great.

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!!!

Emily Luchetti Rocks

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.

supreme chocolate receipes!

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.