A city rich in food diversity, New Orleans is as much a city of banana cream pie as it is crawfish boil. In DamGoodSweet, pastry chef David Guas and food writer Raquel Pelzel delve into the rich fabric of the home-style sweets of New Orleans and its surrounding area. Through 50 amazing desserts, from traditional beignets, red velvet cake, and pralines to the lesser-known Roman chewing candy and calas fried rice cakes, Guas and Pelzel transport cooks from their home kitchens into the giant dessert gumbo that is New Orleans. Through instructional and anecdotal headnotes, plenty of great tips, and fun stories, DamGoodSweet is completely dedicated to the pastries and desserts of a unique American city.
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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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13 of 16 people found the following review helpful
Format:Hardcover|Amazon 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.
This is a great little book that captures the taste and spirit of New Orleans. Fun to read and attractive to look at, I highly recommend it. Just make sure you've renewed your gym membership--this is not cooking light.
Update: Tried the coconut cream pie. The crust and custard were delicious but skip his whipped cream topping..it was slopppy and bloppy. Either use a stabalized whipped cream (one with a little gelatin or a commercial toppping and put on just before serving. ) Also had bad luck halving the red velvet cake recipe. Wanted a single layer. Came out tough which is usually attributable to over mixing but I am sure I did not do. The frosting recipe halved well and was luscious. Next time I will just make the full recipe.
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.
This is a great little book that captures the taste and spirit of New Orleans. Fun to read and attractive to look at, I highly recommend it. Just make sure you've renewed your gym membership--this is not cooking light.
Update: Tried the coconut cream pie. The crust and custard were delicious but skip his whipped cream topping..it was slopppy and bloppy. Either use a stabalized whipped cream (one with a little gelatin or a commercial toppping and put on just before serving. ) Also had bad luck halving the red velvet cake recipe. Wanted a single layer. Came out tough which is usually attributable to over mixing but I am sure I did not do. The frosting recipe halved well and was luscious. Next time I will just make the full recipe.
10 of 12 people found the following review helpful
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.
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.
13 of 17 people found the following review helpful
By B. Davis
Format:Hardcover
What's not to love about the taste of New Orleans? Cooks from all over the world think of the best and most exciting classic desserts when they hear the name of this famous city and its region. That is just what a home cook finds in the Dam Good Sweet (Desserts to Satisfy Your Sweet Tooth, New Orleans Style) cookbook. Recipes include: Bananas Foster; Crepes du Vieux Carre; Pecan Pie; Black and Blue Crumble; Lemon Icebox Pie; Red Velvet Cake; Pralines; Turtles; and Peanut Brittle. There are 50 delicious recipes; family and travel stories; and numerous color photographs in this unique volume. The book is gorgeous; the recipes are outstanding. I can't wait to try my hand at making the Pralines! This will also make a wonderful gift.
Most Recent Customer Reviews
5.0 out of 5 stars
Just get it
Seriously. If you love cook books, get this one. You will enjoy it. You will use it. I have often felt that if I get ONE keeper recipe that I use a lot from any cookbook, it was... Read more
Published 14 days ago by Webmaster@houstonbdsm.com
4.0 out of 5 stars
For those who appreciate simplicity, tradition and great quality...
I love this book, it is a great addition to any baker's collection and a treasure of New Orleans sweets.
Published 18 days ago by Alexandria D.
4.0 out of 5 stars
Almost perfect, except for...
The constant reference to trademarked products. It seemed that every page I turned had a registered trademark sign in his anecdotes or stories. Read more
Published 16 months ago by E.M.
5.0 out of 5 stars
Get one for you. Then get one for your mom an 'em...
The recipes and commentary contained in this well thought-out cookbook provide a delicious journey through the sweet side of the New Orleans palate. Read more
Published 17 months ago by Connie Dupre
5.0 out of 5 stars
Great!
Beautiful pictures and great recipes - I want to make everything in this and the recipes are simple enough to do that.
Published on March 26, 2011 by EBC
4.0 out of 5 stars
desserts
Very good cookbook. Gives some history and recipe. Will be making some in future. Makes me want to go to New Oleans.
Published on March 15, 2011 by J. R. Mohr
5.0 out of 5 stars
Yummy......!
This is a treasure trove.....not your run-of-the-mill dessert recipes. Can't wait to try all of them.....
Published on October 5, 2010 by Georgia on my mind
1.0 out of 5 stars
Print too small
I'm a senior in my seventies who owns many cookbooks. I love a new cookbook and trying recipes, BUT when the type is so tiny I can barely read it, I move on. Read more
Published on August 5, 2010 by Serious reader
5.0 out of 5 stars
Delicious treats
The title caught my attention and I took a chance. No disappointment here. Great recipes and easy to follow with a bit of history thrown in and by the time I finished reading this... Read more
Published on August 1, 2010 by cherie s. cook
4.0 out of 5 stars
Great Caramel Popcorn Recipe
The caramel corn recipe on page 154 gives you excellent buttery caramel flavored caramel popcorn - not just sweet popcorn. Read more
Published on April 20, 2010 by Jen RS
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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