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Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth Hardcover – August 13, 2007


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Product Details

  • Hardcover: 168 pages
  • Publisher: Chronicle Books (August 13, 2007)
  • Language: English
  • ISBN-10: 081185566X
  • ISBN-13: 978-0811855662
  • Product Dimensions: 8 x 1 x 9 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (43 customer reviews)
  • Amazon Best Sellers Rank: #55,222 in Books (See Top 100 in Books)

Editorial Reviews

Review

"The recipe, from Jill O'Connor's lusciously photographed Sticky Chewy Messy Gooey: Desserts for the Serious Sweet Tooth (Chronicle), balances cool coffee ice cream with the warming flavors of rum and Kahlua, making this gooey treat appropriate for all kinds of weather." Imbibe, March/April 08 Issue

About the Author

Graduate of the Cordon Bleu Cooking School in London, Jill O'Connor has authored Phyllo, Easter Treats, and Simple French Desserts. She lives in Coronado, California.

Leigh Beisch is a San Francisco-based photographer. Her work has appeared in Irish Puddings and Gentlemen, Start Your Ovens.

More About the Author

I'm a pastry chef, food writer and author of six cook books including Sweet Nothings, Phyllo, Easter Treats, Simple French Desserts, and my two latest books, Sticky, Chewy, Messy Gooey and Sticky, Chewy Messy, Gooey Treats for Kids (Chronicle Books.) Along with writing cook books, I have developed recipes for Fine Cooking, Bon Appetit, Better Homes and Gardens, House Beautiful magazines. I am a member of IACP, and the San Diego chapter of Les Dames d'Escoffier International. In 2007 I won the prestigious Greenbrier Award for excellence in food writing from the Greenbrier Symposium for Professional Food Writers. My cook book, Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth, was named one of the top 25 cook books of the year by Food & Wine magazine, and was featured in their book "Best of the Best" (Food & Wine's compilation of recipes from their favorite 25 cook books of the year. I currently live in beautiful Coronado, CA with my husband Jim, and two sweet daughters Olivia and Sophia.

Customer Reviews

Everything I have tried so far has been yummy!
chocogooroo
So, if you love dessert, this book should be in your collection.
C. Newton
Great cookbook and I can't wait to try some recipes from it.
elaine laskowski

Most Helpful Customer Reviews

37 of 37 people found the following review helpful By Donna Troll on August 7, 2007
Format: Hardcover
The recipes in this book are awesome! They aren't your typical dessert recipes, well it would be better to say they might be your typical desserts but kicked up a couple dozen notches! As you look through the cookbook you can do nothing but say "oh that sounds good, I wanna make that" or "yum" or any other phrases along those lines. I made the Hawaiian Caramel corn this weekend and it received rave reviews! Everyone LOVED it!

The author also does a very good job of explaining all the differences between ingredients, all the equipment you might need, and also says what things you want to use. In the introduction she also goes into detail on what brands of ingredients she used and there is even an appendix listing different places you can find these brands.

So if you like to make desserts that are to die for, you absolutely should get this book! I've only made the one thing so far, but the recipes don't seem to be overly complex or anything. They are relatively simple to make and very easy to understand the directions.
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25 of 25 people found the following review helpful By R. High on September 12, 2007
Format: Hardcover
So far I have tried three of the recipes and each one has exceeded my expectations. The author does a great job of making world class desserts attainable by the average home chef wanna be like myself. The recipes are straight forward, easy to follow, yet the result is a rich sophisticated dessert that tastes like you purchased it from a bakery. I served the brownies this past weekend and every guest asked for the recipe. I highly recommend this book.
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24 of 24 people found the following review helpful By Nancie S. Mcdermott on September 11, 2007
Format: Hardcover
This book is a feast in every way. Gorgeous photographs, charming design (little ribbons and bows and sweet-shop-goodies galore); all of which keep me turning the pages, and trying to narrow my list of recipes to make next. Ms. O'Connor writes wonderfully; her prose is by turns hilarious, useful, interesting, moving, and fun to read, and her recipes and instructions and explanations give me a recipe box of sweet treats that I know I can actually make with great results. I love to bake, and know my basics, but she opens doors for me in this book. She "translates" the professional pastry kitchen (a foreign and intimidating land to me) such that I am able to create fabulous (and sometimes ambitious) treats for my family, company, bake sales, potlucks --- maybe I could even open my own bakery......
Nah, too much work. I'll just keep on reading and baking and stirring and saucing my way through this gem of a dessert book, purely for the pleasure of doing so.
'
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22 of 22 people found the following review helpful By H. Grove (errantdreams) TOP 500 REVIEWER on April 29, 2008
Format: Hardcover
Like most Chronicle cookbooks this one is beautifully laid out, with fun colors and designs, gorgeously delectable photographs of some of the recipes, and a simple, easy-to-read and -follow recipe format. It includes basic notes on equipment and ingredients.

Chapter 1 focuses on chocolate, with delights ranging from the somewhat familiar (Heart of Darkness Brownies, which are stuffed full of mouth-watering sinful ingredients) to the gourmet (Dark Chocolate Soup with Cinnamon-Toasted Pound Cake Croutons).

Chapter 2 is all about puddings. I don't know how anyone could resist such delights as Butterscotch Pots or Sticky Toffee Pudding. However, while I found the Coconut Milk-Cream Cheese Flan to be absolutely irresistible, the coconut flavor was so understated, as was the flan-like character, that it tasted as though it was a slightly smoother than normal crustless cheesecake with caramel sauce. Don't get me wrong, that's utterly sinful and delicious, but when you're expecting coconut flavor and hear the word 'flan' it's just not what you're expecting.

Chapter 3 is all about cookies, cakes, and pies. As much as I wanted to try the Gooey Caramel Butter Bars or the Honey Caramel-Pecan Phyllo Slices, I couldn't resist making the Nutty Coconut Macaroons (macaroons with three different kinds of toasted nuts in them). They were absolutely delightful, although the recipe's assertion that they would keep for up to two days in an airtight container didn't work out entirely well.

Finally, chapter 4 is filled with items 'for the kid in all of us'. Cheesecake milkshake sounds awesome, and someday I'll surely break down and make the Gingersnap Dulce de Leche Ice-Cream Sandwiches. But the piece de resistance must be the Quicky Sticky Biscuits.
Read more ›
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15 of 16 people found the following review helpful By S. D. Fischer VINE VOICE on November 17, 2007
Format: Hardcover Verified Purchase
This is a truly delightful book and I highky recommend it. I loved the introduction in which the author discussed food references in some of my favorite children's book (Willy Wonka & the Chocolate Factory, the Little House series, etc.). I loved the pastel polka dots and stripes on each page(as if each page were a gift to the reader) as well as the literary quotes scattered throughout the book. Many recipes feature beautifully styled color photos.

The desserts featured are truly decadent (worth saving up your Weight Watchers points). Chapters include Sticky, Chewy Chocolate (chocolate-mayonnaise cupcakes with caramel-butterscotch buttercream frosting; chocolate caramel-pecan souffle cake), the Pudding Club (sticky toffee pudding; banana bread pudding with hot fudge and toasted walnuts), Cookies, Cakes & Pies (sticky pear and walnut upside-down gingerbread; butterscotch bourbon macademia nut pie), and Do Try This at Home (salted cashew toffee; cheescake pops; white trash panini).

There are several pages focused on individual ingredients (Which Whiskey, Cracking Coconuts, A Tale of Two Cocoas, Give Me Some Sugar) which were very informative and well-written.

I liked the author's fun tone, the scrumptious recipes and the beautiful photos and page styling so much I have already bought one for a friend for Christmas. If she enjoys it half as much as I have, I will consider it a well-received gift.

I just wished the author lived nearby so I could ivite her to join my book club...
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