- Hardcover: 288 pages
- Publisher: Clarkson Potter (30 December 2008)
- Language: English
- ISBN-10: 0307351378
- ISBN-13: 978-0307351371
- Product Dimensions: 21.1 x 2.3 x 26.2 cm
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: #2,77,674 in Books (See Top 100 in Books)
Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef Hardcover – 30 Dec 2008
“The first time I tasted Johnny’s creations, the profusion of delicious flavors in familiar and unfamiliar forms was like nothing I'd ever experienced in a dessert course. In this long-awaited book, Johnny shares the thinking, the cutting-edge techniques, and the flexible recipes that make his approach to the end of the meal so fresh and engaging.”
—Harold McGee, author of On Food and Cooking
“Dessert FourPlay is as exciting as it is appealing, instructive, and generous. Each dessert is a tour de force of imagination and I’m crazy about the section called Building Blocks, which has dozens of simple recipes for ice cream, cookies, cakes, and sauces to mix-and-match.”
—Dorie Greenspan, author of Baking from My Home to Yours
“Johnny Iuzzini is one of the most talented pastry chefs in America. He is experimental and creative, but his originality and wit are carefully balanced by his classic pastry training. Johnny’s first book, Dessert FourPlay, will be a great inspiration for anyone who has a love of sweets.”
—Daniel Boulud, chef/restaurateur
“From the first day I met him, I knew that Johnny would make a significant contribution to the pastry world. In Dessert FourPlay, you can sample some of his four-star desserts and feel like a rockstar while making them. Johnny's playfulness and desire to push limits in the kitchen are an inspiration to anyone who loves to create.”
—François Payard, chef/owner of Payard Pâtisserie & Bistro and author of Chocolate Epiphany
“Johnny Iuzzini is a serious sugar freak and his enthusiasm comes through on every page. Here’s a guy who can whip up any classic dessert and also show you a cutting-edge technique for making flourless doughnuts. Johnny has always stayed ahead of the curve, and this book proves it.”
—Wylie Dufresne, chef/owner of WD-50
“Y'all, every recipe in this book is deliciously decadent. I just love a man who knows his way around some chocolate!”
—Paula Deen, Food Network host and bestselling cookbook author
“Johnny’s desserts are a mix of tradition, science, humor, and art that are beautifully balanced in his quartets. Be prepared for your senses to explode; expect nothing less.”
—Jean Georges Vongerichten, chef/restaurateur
“Dessert FourPlay is a blockbuster cookbook bursting with mouthwatering recipes, innovative ideas, and breathtaking photos. Many recipes have ‘Make it Simpler’ suggestions that enable the home cook to prepare four-star desserts like a pro. A stunning edition.”
—Carole Walter, author of Great Coffee Cakes, Sticky Buns, Muffins & More
“With this impressive collection of seasonal recipes, Johnny Iuzzini reveals his versatility not only with classic techniques, but also with contemporary ideas. He is truly among the country's premier pastry chefs.”
—Eric Ripert, chef/co-owner of Le Bernardin
About the Author
JOHNNY IUZZINI, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
ROY FINAMORE, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.
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Most helpful customer reviews on Amazon.com
I would recommend if you are not already a "star pastry baker" to invest in Sugar Rush by Johnny Iuzzini first; or get them both at the same time. I am currently walking through Sugar Rush, going through it chapter by chapter and it has been an amazing learning experience. I will probably venture into Dessert FourPlay on occasion, too, once I feel a little more confident in my abilities. I lightly read through it, love the combinations and how they are presented seasonally.
Can't say for sure, but I have a feeling when I am done with these two books, I won't need to buy any other. I feel confident these will give me the experience I will need to create my OWN recipes. ; )
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