Los Angeles Classic Desserts

By Allison Meyerson and Grace Bauer

A cookbook offering more than forty recipes from famous Los Angeles restaurants, chefs, and caterers, with photographs, history, and personal stories.

Glamorous and glitzy, historic and classy, fast and flavorful, Los Angeles has it all. This collection of fifty favorite dessert recipes from the city's most iconic restaurants past and present showcases all the sweetness and sparkle that makes the LA restaurant scene one of the finest in the world. Now home chefs and world-class gourmands alike can enjoy the Tres Leches Cake from Ciudad, Frozen Key Lime Souffl from Xiomara, Red Velvet Cake Pudding from Water Grille, and dozens more.

The diverse and vibrant spirit of Los Angeles is reflected in its flavorful food. From Brioche Bread Pudding from Comme Ca and Melisse's Fruit Crepe with Mousse to Loteria's Flan de Cajeta and Mandarin Bread Pudding from Big Sugar, each dish presents a different aspect of fine after-dinner dining in the Entertainment Capital. Accompanied by a bit of history, gorgeous photographs, and a little insider culinary lore, the entries include selections from legendary establishments of the past, such as the Brown Derby and its Grapefruit Cake, to the newest, freshest flavors including Panna Cotta with Rose Petals from Il Cielo and Briquats from Dar Maghreb.

• Format: Hardcover
• Language: English
• ISBN: 1589807812
• ISBN13: 9781589807815
• Release Date: September 2010
• Publisher: Pelican Publishing Company
• Length: 96 Pages
• Weight: 1.15 lbs.
• Dimensions: 0.4" x 8.6" x 8.5"