Non-fiction: Cooking
Hillary Davis’s LES DESSERTS, the fourth in a series of French cookbooks that celebrates her favorite homemade French desserts, including regional specialties, with over 100 recipes for cakes, cookies, frozen confections, pastries; also including easy recipes for making after-dinner special coffees and dessert liqueurs, as well as a chapter that provides basic foundation recipes for pastry cream, Chantilly, crepe batter, tart dough, almond paste, dessert sauces, French butter cream, amongst others; 50 photographed recipes by Steven Rothfeld, to Michelle Branson at Gibbs Smith, for publication in Fall 2016, by Deborah Ritchken at Marsal Lyon Literary Agency (World).

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