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Classic Stars Desserts: Favorite Recipes by Emily Luchetti Hardcover – March 29, 2007


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Product Details

  • Hardcover: 312 pages
  • Publisher: Chronicle Books (March 29, 2007)
  • Language: English
  • ISBN-10: 0811847039
  • ISBN-13: 978-0811847032
  • Product Dimensions: 8.4 x 1.1 x 9.5 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #186,411 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Emily Luchetti is executive pastry chef at San Francisco's Farallon restaurant. She is the author of A Passion for Ice Cream and A Passion for Desserts.

Sheri Giblin is a San Francisco-based food photographer whose previous work includes A Passion for Ice Cream.

Customer Reviews

4.3 out of 5 stars
5 star
77%
4 star
8%
3 star
0%
2 star
0%
1 star
15%
See all 13 customer reviews
They are easy to follow instructions and taste great.
Christine Buenemann
Now that her first Stars cookbook is out of print, I am especially happy to have found this cookbook.
Catre
`Classic Stars Desserts' is `Favorite Recipes by Emily Luchetti'.
B. Marold

Most Helpful Customer Reviews

27 of 29 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on April 7, 2007
Format: Hardcover Verified Purchase
`Classic Stars Desserts' is `Favorite Recipes by Emily Luchetti'. An important thing to know about the book is that it is a digest of two earlier books by Madame Luchetti, `Star Desserts' and `Four-Star Desserts', both presenting recipes from Jeremiah Tower's San Francisco restaurant `Stars' and the companion `Stars Café'. So, if you own one or both of these earlier books, you may have second thoughts about getting this re-presentation.

The high-end restaurant dessert menu book field is a just a bit crowded and includes some outstanding offerings. The two best I've seen in the last few years are `The Secrets of Baking' by Sherry Yard of Spago, Los Angles and `This Sweet Life' by Kate Zuckerman of New York City's Chanterelle. Both books distinguish themselves by digging deep into the mysteries of baking technique, making themselves very valuable to the ambitious but unschooled amateur bakers.

What makes this field even narrower is the fact that while the home cook may get worthy ideas for everyday meals from a restaurant book with recipes from The French Laundry, Chez Panisse, Babbo, Commander's Palace or Nobu, it is highly unlikely that elaborate dessert recipes will be used for anything except entertaining, or to inspire the really dedicated baking hobbyist. To address this concern, the book's recipes are labeled `deceptively simple'. This phrase hides the possibility that what is being hidden is a complexity mastered only by professional pastry chefs. Let's explore this, shall we.

For starters, we find desserts and wine pairings in this book which is not commonly found in other dessert books, certainly not in those from Yard and Zuckerman or the great standard texts by Maida Heatter, Nick Malgieri, Flo Brakker, and Rose Levy Beranbaum.
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11 of 11 people found the following review helpful By Patrick Dinh on May 20, 2007
Format: Hardcover
I have been a fan of Emily Luchetti for years. Her recipes work. The plates are approachable. No crazy architectural do-dads that invariably break or take a high degree of skill to make. Just beautifully and tastefully prepared desserts and cakes that say wow. The book has great photographs as wells.
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1 of 1 people found the following review helpful By Midwest Book Review on March 5, 2008
Format: Hardcover
Pastry chef Emily Luchetti provides a fine collection of over a hundred of her own creations from her best-selling Stars Desserts and Four-Star Desserts, making this a fine 'best of' collection for any cookbook collection and for newcomers in particular. From a traditional Apple Pandowdy to Cranberry Linzertorte and Drunken Chocolate Cake, these are favorites packed with flavor and innovation, with a peppering of color photos throughout adding interest. Public libraries strong in culinary guides will find this appealing.

Diane C. Donovan
California Bookwatch
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1 of 1 people found the following review helpful By Christine Buenemann on December 16, 2008
Format: Hardcover Verified Purchase
I bought this as a gift for my boyfriend who is in culinary studies. The pictures are amazing and the recipes are great. They are easy to follow instructions and taste great.
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By Miha on February 19, 2011
Format: Hardcover Verified Purchase
The book containes a lot of recipes, from classics to classics with a twist. The recipes are very nice explained, it doesn't have pictures for each recipe, but it has enough. I already made the French silk (cover picture) and it was choco-amazing. Now I want to try a caramel creme to use it for a cake frosting. Very useful!
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Format: Hardcover Verified Purchase
Wow!!! Every recipe I chose to make from this book is the best desserts I've ever eaten!!! My family and friends agree too :)!!! I bought one for my sister who just got married and moved into her new home as a house warming gift~
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By Catre on February 3, 2011
Format: Hardcover Verified Purchase
Now that her first Stars cookbook is out of print, I am especially happy to have found this cookbook. I has the recipes I was looking for and more.
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