Stars Desserts (Hardcover)

~ (Author)

Editorial Reviews

From Library Journal

Luchetti is the talented pastry chef of Stars, Jeremiah Tower's celebrated restaurant in San Francisco. She emphasizes flavor above all, with a fondness for reinterpreting American and European classic desserts--Hazelnut Creme Caramel, Pumpkin Steamed Pudding, Pistachio Pithiviers. Her creations are homey though certainly not unsophisticated, her presentations inviting rather than artsy. Recipe instructions are explicit, and many desserts are quite simple to prepare. Highly recommended.
Copyright 1991 Reed Business Information, Inc.

Product Description

Stars has long been a mecca of good eating in the San Francisco Bay area, and one of its major attractions has been its wonderful desserts. Stars' pastry chef Emily Luchetti now offers recipes for 150 of the restaurant's best desserts which are quick, simple, quite easy to make and, of course, delicious. 50 four-color photographs.

Product Details

• Hardcover: 272 pages
• Publisher: Harpercollins; 1st edition (October 1991)
• Language: English
• ISBN-10: 0060166886
• ISBN-13: 978-0060166885
• Product Dimensions: 9.4 x 7.4 x 0.9 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 4.3 out of 5 stars  See all reviews (15 customer reviews)
• Amazon.com Sales Rank: #730,131 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars One of the best cookbooks that I own!, April 18, 2000

By A Customer

This review is from: Stars Desserts (Paperback)

I have nearly 100 cookbooks, mostly pastry and dessert-oriented. This is one of the very best. I've used it so many times that the pages are falling off of the spine. It's also a staple for wedding and housewarming gifts. While some of the recipes aren't for beginners, most are easy for anyone who knows their way around a kitchen. They are occasionally time-consuming (e.g., the Stareos), but, based on the compliments that I get for everything that comes from the book, the effort is well-worth it in the end. The Orange-Almond Cake is my favorite, and friends ask me to make it all the time. I'm going home tonight to make the meringues. I would absolutely recommend this to anyone. (Note-I like this one much more than her follow-up book.)

3 of 3 people found the following review helpful:

4.0 out of 5 stars Must have for a culinary library, December 16, 2001

By	Laura F. Hinerfeld "Laura H." (Sonoma County, CA) - See all my reviews (REAL NAME)

Nothing flashy, but solidly delicious and simple, well-grounded in american and French flavors and technique. I'm a professional pastry chef and use this book regularly for components, ideas, fall-back-on recipes. I have never been disappointed. I think the flavors combinations are perfect and make sense--nothing esoteric or to avante garde for company. The gingerbread recipe is among the best I've tasted, as is the banana bread. I don't use these recipes exclusively, but they are always safe and scrumptious. There may be a few gaps in the method/instruction, and sometimes the yields are larger than I expect (esp the banana bread), but on the whole I can follow the recipes to the letter and get great results.

3 of 3 people found the following review helpful:

5.0 out of 5 stars long standing favorite, October 30, 2001

By A Customer

I am a caterer and personal chef and have used this cookbook for years. Most of the recipes are superb. Favorites include the gingerbread squares with warm apples and sabayon and the espresso shortbread. I have also made the cinnamon rolls several times and have had excellent results. My copy has been used so often that the pages are falling out of the book!!