Buy Used
$4.00
FREE Shipping on orders over $35.
Used: Acceptable | Details
Sold by Mind Traveler
Condition: Used: Acceptable
Comment: Fast Shipping - Safe and Secure Bubble Mailer!
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Four-Star Desserts Hardcover – October 1, 1996


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$8.44 $0.01
Paperback
"Please retry"
Unknown Binding
"Please retry"
$19.99

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Hardcover: 256 pages
  • Publisher: Harpercollins; 1ST edition (October 1996)
  • Language: English
  • ISBN-10: 0060173157
  • ISBN-13: 978-0060173159
  • Product Dimensions: 9.2 x 7.5 x 0.8 inches
  • Shipping Weight: 1.9 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #229,216 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

"I bake desserts because it makes people happy to eat them," explains Luchetti (Stars Desserts), former pastry chef at San Francisco's Stars restaurant. The 150 sophisticated, unfussy recipes here will make people happy twice over?as they cook and as they eat. Luchetti believes a dessert should have only three primary flavors, and she creates intriguing flavor combinations such as Pineapple Banana Compote with Mango Sauce; Warm Bittersweet Chocolate Tartlets with Spiced Almonds; and Raspeberry Lemon Buttermilk Pie. Of note is the organization of recipes, most of which are arranged by principal ingredient into such chapters as "Citrus and Tropical Fruits," "Summer Berries" and, of course, "Chocolate." Luchetti's range is extensive, embracing the elegant and inventive (Triple-Striped Chocolate Semifreddo with Chocolate Caramel Sauce; White Chocolate Mousse with Raspberries; and White Chocolate Raspberry Brittle), the light (Souffleed Crepe with Mixed Berries), the time-consuming (Mocha Hazelnut Torte) and the simple (Peach Blackberry Cobbler; Bing Cherry Dumplings). There is a section on making garnishes like Candied Cranberry Clusters, Caramel Strawberries and Chocolate Nut Bark, as well as cookies such as Chocolate-Dipped Peanut Butter Cookies and Orange Pecan Florentines. A final, reference chapter includes recipes for pastry doughs, sauces and ice creams. The appealingly designed pages display ingredients listed on one side next to directions in a wider column; most fit on a single page and include presentation tips and ahead-of-time notes. Photos not seen by PW. BOMC/Good Cook selection; author tour.
Copyright 1996 Reed Business Information, Inc.

From Library Journal

Luchetti's first book of delectable desserts, Stars Desserts (LJ 10/15/91), appeared when she was executive pastry chef of Stars, the acclaimed San Francisco restaurant. Her new "four-star" collection is equally mouth-watering: Chocolate-Caramel Bread Pudding, Spiced Cheesecake with Walnut Crust, Orange Pecan Cream Sandwich. Luchetti goes for flavor above all, disdaining those architectural creations some pastry chefs are so fond of, and her desserts are unusual without being trendy. Recipes are organized by major ingredient (Chocolate, Summer Berries, etc.), with a separate chapter on cookies and candies; the instructions are straightforward and concise. Highly recommended.
Copyright 1996 Reed Business Information, Inc.

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.5 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

8 of 8 people found the following review helpful By A Customer on March 3, 1999
Format: Hardcover
THIS BOOK IS OUTSTANDING FOR THE PASTRY LOVERS AROUND THE WORLD. I AM A PROFESSIONAL CHEF WITH OVER 9 YEARS EXPERIENCE AND I GIVE FOUR STAR DESSERTS AND HER PRIOR PUBLICATION,"STAR DESSERTS" A MUST HAVE IN ANY SERIOUS PASTRY LOVERS COLLECTION. I.E. LEMON CHEESECAKE W/BLUEBERRY COMPOTE. OR THE ORANGE MARMALADE CAKE WITH CHOCOLATE FROSTING. WORTH EVERY PENNY.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 6 people found the following review helpful By Kristin Ferguson on January 12, 2000
Format: Hardcover
A photograph in Four Star Desserts of a blackberry roulade, unadorned and pure, was the reason I bought the book. I must have baked that cake six times over the next week. Everyone thought I was crazy. I used her technique (for almond ice cream) of steeping almonds in milk to make an almond-infused brioche bread pudding, and her chocolate "brulee" topped my coconut custard. This book has given me pleasure and has sparked ideas for my own inventions. I am a pastry chef, too, and I can't get enough of Emily Luchetti.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 5 people found the following review helpful By A Customer on April 29, 2003
Format: Hardcover
These receipes are flawless and nearly fool-proof! Over a dozen of these sweets have become family favorites. Emily Luchetti's desserts are simply stunning in flavor and simple to prepare. She gives comprehensive instructions that are easy to follow, always resulting in a wonderful treat. Her receipes must be well tested for the home kitchen, because I have never had a problem producing the desired result. For a cook who is more at ease making savory dishes, Emily makes sweets enticing and approachable. When you consistently get great results, you are ever-encouraged to try another and another and another dessert until you can master many! By far, her two books on desserts are the best I have discovered for sweets. Look no further!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By Catherine S. Vodrey on May 25, 2002
Format: Hardcover
Emily Luchetti's earlier cookbook, "Stars Desserts," was filled with desserts she had developed as pastry chef at the famed Stars Restaurant in San Francisco. "Four-Star Desserts" expands upon that repertoire and continues to support her reputation for deft yet simple taste combinations. That said, I have a couple of minor quibbles with her cookbook. How, for instance, can she possibly characterize her Warm Zabaglione with Strawberries as "a light dessert for those watching their waistlines" when one of the five ingredients is six egg yolks? How can she instruct her readers to indefinitely refrigerate her Chocolate Nut Bark, when doing so almost ensures that it will absorb odors from other refrigerated items? She also, in recipes employing the use of raw eggs, makes no mention of the dangers associated with eating them.
Fairly minor quibbles aside, though, "Four-Star Desserts" is a treat. For all her formidable talent, Luchetti has a magical touch at creating recipes that even inexperienced cooks will feel confident in trying. The recipes are nicely laid out with ingredients and required equipment on the left-hand half of the page, and instructions on the right. Each is preceded with her thoughts on what makes that particular dessert memorable, as well as tips on making it as successful as possible. Having Emily Luchetti at your elbow in the kitchen is a very good thing, as is this book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Gabi Perez on January 9, 2007
Format: Hardcover Verified Purchase
I like Ms. Emily's style. Her desserts are simple yet delicious and gorgeous. I also got her Ice cream book (as a present from a pastry chef that had the pleasure to work with Ms Emily). am converted. She is one of my favorites.

Thanks to you Molly!!!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Saja on January 6, 2013
Format: Hardcover Verified Purchase
I have almost 300 cookbooks, and this one is in my top 5. Truly unique flavor combinations and a five-star gourmet result with easy to follow instructions. Includes a full range of recipes from candy and cookies to rich desserts - this is my go-to book when I want to impress!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Search