Four-Star Desserts [Hardcover]

Emily Luchetti (Author)

Book Description

Publication Date: October 1996

A world-renowned pastry chef offers 150 creative interpretations of classic desserts from around the world, including Mocha Baked Alaska, Blueberry Lemon Cheesecake, Macadamia Nut Biscotti, and Coffee Toffee. 35,000 first printing. $40,000 ad/promo. Tour.

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.

See all Editorial Reviews

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: 4.4 out of 5 stars  See all reviews (10 customer reviews)
• Amazon Best Sellers Rank: #656,875 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars EXCELLENT REFERENCE BOOK AND/OR RECIPE USE, March 3, 1999

By A Customer

This review is from: Four-Star Desserts (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.

5 of 5 people found the following review helpful:

5.0 out of 5 stars Emily Luchetti Rocks, January 12, 2000

By 

Kristin Ferguson (Los Angeles, California United States) - See all my reviews

This review is from: Four-Star Desserts (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.

4 of 4 people found the following review helpful:

4.0 out of 5 stars A really, really wonderful desserts cookbook, May 25, 2002

By 

Catherine S. Vodrey (East Liverpool, Ohio United States) - See all my reviews
(REAL NAME)   

This review is from: Four-Star Desserts (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.