Description:
Be forewarned: Once you present a dessert from this book--say, Black-Bottomed Crème Brûlée with Chewy Chocolate-Chip Cookies and Chocolate Sauce or maybe Blueberry Lime Tart with Sweet Coconut Crumble and Blueberry Sorbet--you will earn a reputation as a fabulous dessert chef and will be required, for the rest of your life, to serve amazing after-dinner treats. Luckily, The Olives Dessert Cart has 140 more recipes from which to choose. This is not a cookbook for those fearful of fat or short on time. It's for those who love the challenge and the sweet, rich reward of homemade butterscotch pudding or a double chocolate soufflé. A popular and respected restaurant originating in Boston, Olives has gained a well-deserved reputation across the country. Chef-owner Todd English and pastry chef Paige Retus have produced The Olives Dessert Cart with cowriter Sally Sampson to bring their incredible creations to the public (no reservations needed). The secret to their desserts, says English, is to "take very simple, often very common things and layer them together to compose a more complex dish." Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream is an example of a dessert that's homey, comforting, and yet fancy enough to serve at a dinner party. These desserts, assembled from one anchoring item with several complementing layers, are striking both in their flavor combinations and in their presentations. Plenty of photos adorn the recipes so you can see what the finished product should look like. But don't worry: You can also make simple Old-Fashioned Sour Cream Chocolate Cake and skip the accompaniments. Throughout the book, several recipes are repeated so you don't have to flip back and forth searching for a crème anglaise recipe or how to make raspberry crush--an innovation other cookbooks should adopt. --Dana Van Nest
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