An Alphabet of Sweets

Front Cover
St Martins Press, 1996 - Cooking - 59 pages
Daydreams of White Chocolate Creme Anglaise and Rocky Road Fudge come to life in this fanciful book, as the whimsical paintings of American folk artist Nancy Thomas illuminate Desaulniers' recipes with a witty humor matched only by the potentate of patisserie himself. French and Italian classics like truffles and zabaglione are explained thoroughly along with homey upside-down cake, red raspberry grunt, and old-fashioned ice cream - the timeless crowd-pleasers we knew as children. Desaulniers infuses each recipe with a spirited, fresh enthusiasm that will appeal to novices as well as more adventurous cooks. More than a guide to dessert cookery, An Alphabet of Sweets is a delightful read, with clever surprises riddling every page.

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Frozen Double Espresso Cream 1
OldFashioned Peaches
Lollies Licorice Lip Smackers

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About the author (1996)

Marcel Desaulniers is the executive chef and co-owner of the Trellis Restaurant in Williamsburg, Virginia. A 1965 graduate of the Culinary Institute of America, Marcel has received several national awards, including Food and Wine's Honor Roll of American Chefs, the Who's Who of Food and Beverage in America, the prestigious Ivy Award from Restaurants and Institutions, the 1993 James Beard Award for Best American Chef Mid-Atlantic States, the highly coveted Silver Palate award from the International Foodservice Manufacturers Association, and the 1999 James Beard Award for Outstanding Pastry Chef in America. Marcel is the author of Death by Chocolate, Desserts to Die For, An Alphabet of Sweets, and Death by Chocolate Cookies.

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