Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake (Hardcover)
In "Demolition Desserts," Elizabeth presents her favorite creations, from the cookies, brownies, and cupcakes beloved by Citizen Cake regulars to the plated desserts that have made her one of the most dynamic culinary talents of her generation.
Elizabeth begins with a chapter devoted to chocolate chip cookies, building from a straight-up version to the more-is-more Chocolate Chip Mania. Provocatively titled compositions like A Chocolate Tart Named Desire, S'More A Palooza, and Gingerbread Bauhaus capture Elizabeth at the top of her art, breaking down classic desserts and reconstructing them flavor by flavor. Elizabeth has adapted even her most elaborate desserts for the home kitchen, and each dessert is equipped with a detailed make-ahead timeline and a minimalist version for those pressed for time.
Stunning color photographs illustrate every main recipe in the book, and "manga"-style animation--starring Elizabeth's pastry-obsessed alter ego, Caremi--empower home cooks to go forth boldly and bake.
About the Author
Michael Chiarello is the chef/owner of Bottega, author of eight cookbooks, tastemaker behind NapaStyle, and one of the finalists for Bravo's Top Chef Masters. He lives in California's Napa Valley.
"Fantastic creations with even more fantastic names are par for the course." --KQED "Bay Area Bites"
"Elizabeth Falkner'¬?s new Demolition Desserts is rare among cookbooks. She avoids the reverent or fake folksy tone so common in the genre and manages to serve up some genuine fun-alonside recipes for the kinds of rocking desserts that put her San Francisco restaurant Citizen Cake on the map." --San Francisco Chronicle
Gift Books for Cooks: "This pastry chef's desserts are not only daring, hilarious, and spectacular to behold, they'¬?re downright delicious." --Bon Appétit
One of the Best Cookbooks of the Year --7 x 7 Magazine
One of the Best Cookbooks of the Year --Angeleno Magazine
"Like Falkner, the book is inventive and transcendent of the norm, breaking down the classics and reconstructing them in a way that makes them fun, appealing, and delicious." --Atlanta Journal Constitution
"San Francisco sweet tooths swoon at the thought of one of Elizabeth Falkner's utterly delicious, wonderfully whimsical creations." --Bon Appétit
"Demolition Desserts is as hip, stylish, and sassy as its author. A little punk, a little rock 'n' roll, a lot delicious, and all so Elizabeth. Every recipe is bold and imaginative, yet each delivers what every sweet should: a big serving of old-fashioned comfort. This book is bound to enlighten, inspire, and delight." --Dorie Greenspan, author of Baking: From My Home to Yours
"Crazy, smart, and beautiful, this collection of Elizabeth's maniacally delicious food is as provocative intellectually as it is satisfying emotionally. Demolition Desserts represents the best of the new generation of hot chefs who have not forgotten food that tastes timeless and delicious." --Mario Batali, chef and author
"Reading this book makes me want to try all the recipes, proof of Elizabeth's originality and creativity. Nothing here is for show; everything is about taste and the pleasure that comes from tasting. All of the recipes, whether Shagalicious, Rosebud, S'More A Palooza, or any of the others, tempt me, and the book's humor makes it a joy to read." --Pierre Hermé, chef and co-author of Desserts by Pierre Hermé
"Elizabeth Falkner is the ultimate sugar mama. This was the best tasting book I ever read." --Robin Williams
"Curiosity and creativity are what make Elizabeth Falkner such a remarkable pastry chef. Demolition Desserts reveals in clear, unmistakably passionate language how her imagination and skill lead to an almost unending flow of delicious and visually striking treats. This book succeeds superbly at both teaching and inspiring." --Robert Steinberg, co-founder of Scharffen Berger Chocolate Maker
"Elizabeth is one of the most creative chefs around. In this dazzling book, she brings her beautiful and delicious desserts home for all to enjoy." --Traci Des Jardins, chef/owner of Jardinière