The Sweet Life: Desserts from Chanterelle by Kate Zuckerman

Anyone who has ever dreamed of creating gourmet restaurant quality desserts will learn the secrets in this book.

I can't remember when I last read a cookbook with so many detailed instructions. Unlike some books that leave you to read between the lines, there is no question what to do each step of the way. The flip side of all this information is that while even an inexperienced baker will be able to execute these delicious recipes, he will need the patience to read through the instructions, something we've been conditioned not to do in recent years.

Once you realize there's no need to be scared away by the lengthy instructions in this book, you'll realize that you have the power in your hands to truly create some fabulous recipes for your guests. Whatever your dessert passion, whether it's tarts, mousses, or cookies, you'll be able to understand the science behind the dish enough to raise your dessert making IQ overall.

It will be difficult to choose where to get started once you have this book in hand. Something safe like Crispy, Chewy Chocolate Chip Cookies? More exotic like Lemon Verbena Poached Nectarines? How about a Goat Cheesecake Enrobed in Hazelnut Brittle? The yummy possibilities seem endless.

Be warned, this is not a dessert cookbook for followers of "The Cake Doctor" approach to baking. You need to be interested in learning the science behind crafting each step of desserts from scratch. You also need have a more sophisticated arsenal of equipment, as well as access to a gourmet baking supply store to actually craft some of these recipes. On the other hand, someone interested in the art and science of baking and desserts, whether or not they attempt the recipes, will love to read this book.