Wild Sweets: Exotic Desserts and Wine Pairings (Hardcover)

~ (Author), Cindy Duby (Author), Charlie Trotter (Foreword) "WE EAT WITH our eyes first," says an old adage, and it means that the look of a dish is our first guide to whether..." (more)
Key Phrases: flexible silicone moulds, cocoa dark chocolate, silicone mat, Cabernet Franc, Golden Delicious, Asti Spumante (more...)

Editorial Reviews

Product Description

From their professional life as culinary educators, chocolatiers, and participants in world pastry competitions, Dominique and Cindy Duby have developed an innovative style of creating desserts and sweets based on exotic ingredients. In 75 elegant recipes, Wild Sweets explores new taste territory for dessert lovers and home cooks by incorporating unusual ingredients such as salmonberries, desert-flower honey, ice wine, and even wild rice, avocado, and black truffles. The book is lavishly illustrated with color and black-and-white photographs of the ingredients and the mouthwatering finished dishes.

Product Details

• Hardcover: 176 pages
• Publisher: Douglas & McIntyre (March 4, 2004)
• Language: English
• ISBN-10: 1550549871
• ISBN-13: 978-1550549874
• Product Dimensions: 12.2 x 9.1 x 0.8 inches
• Shipping Weight: 2.7 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,017,463 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars WOW, this is very inspiring!, January 11, 2006

By	Jerry (Florida) - See all my reviews

These two amazing chef have really done a master piece pastry book.

The perfect book as a coffee table book, the pictures are wild:)

The recipes are so good, and easy to make!

Enjoy!

1 of 1 people found the following review helpful:

5.0 out of 5 stars The absolute finest in light, elegant, and exquisite faire, June 6, 2004

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

Wild Sweets is a coffee-table style cookbook of dessert creations that are based upon wild ingredients and delight the senses in their unique taste, texture, and visual appeal. Full-color, full-page photographs illustrate delicacies that transcent the level of common treats into works of three-dimensional, perishable yet sublime art. Descriptive prose recipes, extensive instructions concerning such processes as fermentation, plating, and the art of presentation, tips on safely acquiring wild ingredients, and much more fill this sumptuous feast for all the senses. Highly recommended delicacies include Red Curry Squash Flan with Gnocchi and Coconut Curry Foam; Wheat Berry Pudding with Candied Black Olives; Icewine Gelee with Coconut Milk Sabayon and Pumpkin Seed Croquant, and so much more. A superb resource for the absolute finest in light, elegant, and exquisite faire.

5.0 out of 5 stars A Canadian chef-in-training, June 14, 2004

By A Customer

Excellent book. A good addition to any chef-in-training's repitior of cookbooks. I keep this book around as a reference for design plating inspirations and to expose my growing vocabulary of exotic ingredients.

Its also nice to see a Canadian authoring such books of high skill level amongst the more simpler books (ie Canadian Living). The Dubey's are masters in their fields, chocolate, and I had the honor of meeting them during a demonstrations.

This book comes highly recommended by a student of the arts.