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DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style Hardcover – November 10, 2009


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DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style + Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans + The New Orleans Cookbook
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Product Details

  • Hardcover: 176 pages
  • Publisher: Taunton Press (November 10, 2009)
  • Language: English
  • ISBN-10: 1600851185
  • ISBN-13: 978-1600851186
  • Product Dimensions: 8.4 x 9.4 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #820,401 in Books (See Top 100 in Books)

Editorial Reviews

Review

In an ode to his hometown, the pastry chef David Guas, along with the cookbook writer Raquel Pelzel, documents vivid food memories and classic New Orleans recipes in DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style (Taunton, 2009). From loving descriptions of his growing up eating beignets at Café du Monde to recipes for a knockout king cake and a grown-up bread pudding drizzled with bourbon–caramel sauce, DamGoodSweet takes us on a culinary journey through the rich landscape of Southern culture. --Saveur

Review

"New Orleans is a city rich in a culinary tradition of sweets. In his recipes, David allows us to share in these southern traditions, which include quintessential desserts like beignets and bread pudding to lesser known but still important Fried Apple Pies and Banana Pudding with Vanilla Wafer Crumble."

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Customer Reviews

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On to the chocolate chip cookie-cake!
L. Patterson Hedstrom
Beautiful pictures and great recipes - I want to make everything in this and the recipes are simple enough to do that.
EBC
Each one serves as a tribute to the true New Orleans culture.
Suzie Housley

Most Helpful Customer Reviews

15 of 18 people found the following review helpful By Antigone Walsh VINE VOICE on February 3, 2010
Format: Hardcover Verified Purchase
Some of my favorite food memories relate to a pre-Katrina visit to New Orleans. Beignets at the Cafe du Monde, pralines at Aunt Sally's, hurricanes(the drink) just about everywhere, what's not to love?

This book is part memoir, part cookbook and part tribute to the legends who have fallen to the ravages of time, natural disaster and the economy. The author, a renowned pastry chef was a rambunctious child living in New Orleans. In an effort to deter him from a path of juvenile delinquency, his family sent him off to stay with his Aunt Boo. While in exile he learned to love cooking and after a few missteps found a profession as a pastry chef. Now living in DC, he is a consultant. The book contains appetizing color photographs of the food and black and whites of the New Orleans of the past. The author has a fresh, engaging style devoid of sappy sentimentality but full of sincerity.

The real test of any cookbook are the recipes. As the arctic chill hit New York, I made the double chocolate bread pudding, substituting challah for the brioche. The bread soaked up most of the custard and the bourbon caramel sauce was a delight. It was an elegant riff on an old favorite. February is a big birthday month for me and this year it was my turn to bring the cake. Red Velvet cakes are always impressive although the cake itself can be a bit bland. This one set a new standard. Rich and moist, you can taste the chocolate and it is visually stunning. Finally, I tried the pralines. They were creamy and delicious and surprisingly easy to make. The recipes are not particularly difficult although some are labor intensive. Most of the ingredients required are available at the local supermarket or natural foods store. The author is generous with his tips and resources.
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10 of 12 people found the following review helpful By Suzie Housley on January 3, 2010
Format: Hardcover
A Southern masterpiece exists in David Guas and Raquel Pelzel's DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style. Through the pages of this informative cookbook you will be swept away to discover the true essence of delicious New Orleans cuisine.

The fifty recipes that make up DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style are derived from historic recipes of times past. Each one serves as a tribute to the true New Orleans culture.

Some of my favorite recipes that bring New Orleans to my own kitchen included:

Buttermilk Beignets
King Cake
Red Velvet Cake
Pralines

Just the mention of the above listed recipes puts a smile on my face as I remember the last time I visited New Orleans. Each recipe brings back fond memories of a city that I can't wait to revisit.

What is so unique about this book is the author intertwines the recipes with famous New Orleans landmarks. With the Buttermilk Beignet recipes a history lesson of the French Market and Cafe Du Monde is presented. This historic detail gives a greater appreciation of the recipe and its origin.

DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style is a cookbook that you absolutely will fall in love with. Each recipe captures the magical beauty and radiance of New Orleans. This book will become a priceless addition to your cookbook collection. You will find yourself consulting it when you want to make an extra special dessert.
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4 of 4 people found the following review helpful By E.M. on January 22, 2012
Format: Hardcover Verified Purchase
The constant reference to trademarked products. It seemed that every page I turned had a registered trademark sign in his anecdotes or stories. I felt that these references detracted from the cookbook and recipes in general. He could have generically referred to the items instead of name-dropping (Harley, M&M, etc). It made me question whether he was getting paid to endorse the products! Also, there are several typos in the recipes, such as the one for Red Velvet Cake, which states 3 1/4 cups flour in the ingredients. But then the recipe only tells you to sift the remaining 2 1/4 cups flour with dry ingredients after flouring the pans. So we were supposed to flour two 9" pans with 1 cup of flour? Yes, common sense says this can't possibly be right, but if I were a beginning baker, I would have a cake that tasted like a brick if I thought the typo was actually the 2 1/4 cups (and ended up using the 3 1/4 called for in the ingredients). Just ask my friend who tried the recipe without asking me which amount was correct.

Having said that, I absolutely love this cookbook. Desserts straight from New Orleans that are easy to make and quite possibly the best I have ever tasted (the Red Velvet Cake, when made correctly, is hands down THE BEST Red Velvet recipe ever). The Buttermilk Beignet recipe was also great, though they do need to be eaten immediately after frying; we found that they didn't keep well at all. What really stood out to me was the stories about landmark New Orleans locations and foods. After many recipes he includes information on Louisiana Pecans, Strawberries, Cane Syrup, Cafe du Monde, Leidenheimer Bread, etc. These tributes to the staples of the New Orleans community are well written and interesting, giving a glimpse of what has shaped the recipes in the book.
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