From Publishers Weekly
San Francisco chef Falkner, a former art school student, thinks of dessert as an art form. For those who don't want to wait over an hour at her famed Hayes Valley restaurant/bakery Citizen Cake for her unique dessert landscapes and stunning parfaits, Falkner has penned home-kitchen versions of her edible masterpieces. Before diving into balsamic-apple reduction, eggless lemon curd and Concord grape tapioca, Falkner primes readers on ingredients and equipment. Though most recipes include minimalist versions, this book is most geared toward seasoned bakers who won't quail at suggested time lines starting a month in advance or five-page instructions for Tiramisushi—cocoa roulade sponge cake with marsala mascarpone filling and mocha-rum dipping sauce, to be consumed via biscotti chopsticks. Amateurs may prefer to spend time at the back of the book with the somewhat more manageable recipes for cupcakes and drinks. Color photographs and anime-style drawings help capture the magic of Falkner's desserts, extravagant and emblematic of her commitment to balance and restraint. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Atlanta Journal Constitution
"the book is inventive and transcendent of the norm, breaking down the classics and reconstructing them"
